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2013 P1

2013 P1
Wine Specs
Vintage
2013
Varietal
Red Blend
Acid
7.0
pH
3.5
Aging
24 months in neutral and new (50%) Taransaud French oak barrels. The Syrah spent 24 months in neutral French oak barrels.
Alcohol %
13.8
Wine Enthusiast
93
93 Points Wine Enthusiast
In Stock
Add To Cart
$48.00
 
SKU: W_13P1

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 pasta bolognese, grilled meats and more!

Watch the 2013 P1 Tasting Notes Video. 

Wine Specs
Vintage
2013
Varietal
Red Blend
Acid
7.0
pH
3.5
Aging
24 months in neutral and new (50%) Taransaud French oak barrels. The Syrah spent 24 months in neutral French oak barrels.
Alcohol %
13.8
Wine Enthusiast
93
Wine Profile
Vineyard Notes
Happy Canyon Vineyard Cabernet Sauvignon Blocks 8 & 9, Happy Canyon Vineyard Cabernet Franc Block 3 and Zaca Mesa Vineyard Syrah. 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. Zaca Mesa Vineyard soils are mostly Chamise Loam which are well-drained soils that developed over gravelly beds of silt and clay, and sandy water-deposited materials. The higher elevation provides lower high temperatures and higher low temperatures for slow consistent ripening.
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
2013 was a terrific 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.
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