1 - 2010 Tempranillo, Lodi 750ml
1 - 2011 Estate Grenache, Livermore Valley 750ml
1 - 2012 Graciano, Lodi 750ml
2010 Tempranillo, Lodi
90 Points, Wine Enthusiast
Double Gold, Best of CA, Best of Class of Region, 98 Points, 2015 California State Fair Competition
Double Gold, 2015 San Francisco Chronicle Wine Competition
Rich aromas of currant, black cherry, nutmeg, and fig. It is full bodied, with luscious flavors of plum, cherry, clove, and tasty oak
Winemaker Notes
From Hunter’s Oak Vineyard in Clement Hills, and Silvaspoons Vineyards in Galt. 87% Lodi Tempranillo, 6% Lodi Malbec, 3.5% Petite Sirah
Pairings
Pair this excellent wine with manchego cheese, enchiladas Rojas, roast turkey with cranberry sauce, and Kahlua pig
2011 Estate Grenache, Livermore Valley
Chairman’s Award / Unanimous Gold, Best of Class, 2014 Riverside International Wine Competition
Gold, 2015 Orange County Fair Wine Competition
Double Gold, 2016 San Francisco Chronicle Wine Competition
The 2011 Estate Grenache has a spicy bouquet of strawberry, raspberry, white pepper, and rose petal. It is medium-full bodied and complex, with flavors of plum, raspberry, strawberry, and a touch of vanilla.
2012 Graciano, Lodi
Double Gold, Best of Class of Region 98 Points, 2016 California State Fair
Gold Medal, Best of Class, 2016 San Francisco Chronicle Wine Competition
Graciano is a grape traditionally grown in the Rioja region of Spain. The 2012 is very aromatic, with aromas of cranberry, cherry, spice, and violets. It is full-bodied, with flavors of bing cherry, cola, plum, and pepper.
Specs
2010 Tempranillo, Lodi
The 2010 Tempranillo fermented for 12 days using Clos, Melody, NT202, and Rhythm yeasts. Aged for 24 months in 30% new oak barrels.
Alcohol: 14.1%
Production: 258 cases bottled on 1/31/13
2011 Estate Grenache, Livermore Valley
The 2011 Grenache fermented for 11 days using D21 and D80 yeast. Aged for 17 months in 30% new oak. Blended with 2.5% Syrah.
Alcohol: 14.3%
Production: 179 cases, bottled on 3/14/2013
2012 Graciano, Lodi
The 2012 Graciano fermented for 10 days using F15, RP15, D80, and CLOS yeast. Aged for 19 months in 44% new oak.
Alcohol: 15.2%
Production: 250 cases, bottled 7/10/14