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2012 P1

2012 P1
Wine Specs
Vintage
2012
Varietal
Red Blend
Appellation
Santa Barbara County
Acid
6.80
pH
3.53
Aging
24 months in neutral and new (50%) Taransaud French oak barrels. The Syrah spent 24 months in neutral Francoise Freres French oak barrels.
Fermentation
4 hectoliter open top insulated fermenters
Alcohol %
13.5
Wine Enthusiast
90
90 Points Wine Enthusiast
In Stock
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$52.00
 
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72% Cabernet Sauvignon, 24% Syrah, 4% Cabernet Franc

A blend first championed in Australia. It's a racy wine with beautiful color, subtle tannins and notes of plum, pepper, cassis, and anise with a long satisfying finish. A great compliment to grilled meats. 

Wine Specs
Vintage
2012
Varietal
Red Blend
Appellation
Santa Barbara County
Acid
6.80
pH
3.53
Aging
24 months in neutral and new (50%) Taransaud French oak barrels. The Syrah spent 24 months in neutral Francoise Freres French oak barrels.
Fermentation
4 hectoliter open top insulated fermenters
Alcohol %
13.5
Wine Enthusiast
90
Wine Profile
Tasting Notes
Notes of plum, pepper, cassis, and anise with a long satisfying finish.
Vineyard Notes
Happy Canyon Vineyard Cabernet Sauvignon Blocks 6 & 7 Clone 1, Happy Canyon Vineyard Cabernet Franc Block 3 Clone 332 and Colson Canyon Vineyard Syrah Clone 877. Happy Canyon Vineyard is comprised of ancient upland soils, primarily clay loam, riddled with cobbles of chert and serpentine. These deposits were swept down the canyon over thousands of years then uplifted and weathered for thousands more. The result is shallow, low-nutrient topsoil. In this environment, the vines are stressed for nutrients and water. Root growth and vine vigor are limited, ensuring smaller vines and low yields, a perfect combination for growing intensely flavored grapes. Colson Canyon Vineyard is located at 1,400’ just east of Santa Maria. The soils are clay loam with a lot of iron and calcareous rocks. Sitting above the fog line, the vineyard escapes the morning sun while it bakes in the afternoons.
Production Notes
Cabernet Sauvignon: Fermented in 4 hectoliter open top insulated fermenters in our cold winery. This allows for a long cool (low extraction) maceration and darker fruit retention. Punched down three times daily. Pressed slightly sweet to allow for both primary and secondary fermentation to complete in barrel. The Syrah was slightly crushed and fermented in 4 hectoliter open top fermenters for two weeks while continuously punched down two to three time a days for gentle extraction - both primary and secondary fermentation to complete in barrel.
Winemaker Notes
2012 was an exceptional vintage for Bordeaux varietals. There were levels of fruit maturity with low sugars never seen before resulting in lighter style wines with lower alcohol and deep flavors. The Syrah was picked relatively ripe with intense meaty, peppery flavors and surprisingly high acid and low pH.
Food Pairing Notes
This wine compliments grilled meats. It is also a great match for pan-seared sausages with peppers or braised duck legs. In the winter with it works with a game meat Pasta Bolognese or even Duck Cassoulet.
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