AVENGER, 2004
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Avenger always has several constants, 1. Syrah is the base component, 2. 50% new oak, equal parts French (Tarrensaud, Bel Air), American (Mendocino Cooperage), and Hungarian (Mendocino Cooperage), and 3. I can’t get through my tasting notes without using espresso and cocoa. The grapes were processed in the usual Villa Creek fashion with a gentle destemming followed by cold soak and primarary fermentation by native yeasts. Punch downs 3 times daily and delestage every 2-3 days on the Mourvedre and Syrah. After being placed into a stem one gets aromas of Cocoa, Espresso, dark fruits and a hint of toasty oak. On the palate a light note of curry crosses the palate followed by Cassis, black fruits, violets, a spot of maple integrated with lively acid making for a rather lenghty finish.
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