80% Syrah, 10% Mourvèdre, 10% Grenache. Avenger, our Syrah based blend, is the wine that launched the brand some 14 years ago. One of the hallmarks of Avenger is it’s plush Paso Robles Syrah foundation. The 2013 vintage is an exciting departure from the norm. We enhanced this year’s blend with a bit of cooler climate Syrah from Bassetti Vineyard. The resultant wine showcases all the richness of Luna Matta and James Berry Vineyard with a hint of cool climate aromatics. Denner Vineyard’s Mourvèdre contributes earth and salinity and the Denner Grenache, the bing cherry nose and brightness. Sexy aromatics of roasted meats and sweet cherries transcends to an explosive mouth feel that is rich with notes of berry pie with a spiced crust, black pepper, cardamon, and a sweet-savory pan sauce. Finishes forever with white pepper spice and nori. If you must drink it now, give it a good swirl or decant to open the gates. This one is juicy! Serve with a ribeye rubbed with anise, cocoa nibs and sea salt, grilled over mesquite. Drink 2015-2025
100% Grenache. The 2013 Garnacha is equal parts Denner Vineyard and Luna Matta Vineyard Grenache. In the glass the wine shows a vibrant garnet hue. Aromas of black cherries, anise and a hint of California Bay lead to a bold, juicy palate that shows beautiful purity and precision. Chocolate covered violets and caramelized bacon fat are followed by white pepper spice that lingers. The mouth feel is both juicy and grippy. Enjoy it (like we did!) with Pamplona chorizo and Mt. Tam cheese and Mary’s Black Pepper Seed Crackers. Drink 2015-2025.
2013 High Road
40% Mourvèdre, 40% Syrah, 20% Grenache. High Road loves to be co-fermented for a seamless marriage of the three grape varieties. A generous amount of whole clusters (75% if you must know) not only contributes texture but adds a lovely savory component. Aromas of boysenberry, kirsch soaked black cherries, tree bark and orange peel are just the beginning. With the first sip, black raspberries fill your entire mouth. The palate is framed by fine tannins and shows notes of Santa Rosa plum, cocoa, tobacco, spice, wet stones, and Good & Plenty’s. When you break this out at a party, best to stash it behind the toaster or you may not get a second glass! We will enjoy this with lamb shank stew braised for hours in the outdoor oven with tomatoes, orange rind and a hint of cumin, and of course crusty bread for sopping. Please bring something chocolate for dessert! Drink 2015 - 2025
2013 Willow Creek Cuvée
70% Grenache, 20% Syrah, 10% Mourvèdre. James Berry Vineyard Grenache and Mourvèdre are blended with Denner Vineyard Grenache and Luna Matta Vineyard Syrah. This wine is built to be a crowd favorite with the three b’s - beauty, brains, and body. A luscious engaging nose of dark red fruits, tar, cocoa and caramelized pork fat introduces the voluptuous yet muscular mouthfeel. The juicy blue and red fruits, wild herbs and crushed violets finish with a hint of white pepper. Maha Estate lamb with mushroom walnut cream would be a delightful pairing. This wine will knock your socks off! It will be tough to keep hidden from your friends. Drink 2015-2028.
2014 Cabernet Sauvignon, Carver Vineyard
100% Cabernet Sauvignon. This will be our third bottling o this historic site planted in the early 80’s. Its coastal proximity and high elevation produce Cabernet with great precision and clarity. ese days many folks are crafting Cabs that don’t taste like Cab. Cabernet Sauvignon is not naturally a big burly wine. (Its parents are Cabernet Franc and Sauvignon Blanc.) The 2014 has been resting for three years in a selection of French and Hungarian barriques. The result is a beautiful wine that might be reminiscent of a French claret. is is a graceful wine that combines power and finesse. Consider it a bit of an intellect while still being able to entertain at a cocktail party. Drink 2017-2027
2015 Neo Noir
Grenache and Syrah. There is perfection in imperfection. As we were sorting through our beautiful, drought stressed James Berry Syrah clusters in 2015, we noticed a larger volume of slightly overripe grapes than in previous years. Inspired by the sweet wines of Banyuls, we opted to utilize these beautiful yet puckered clusters, that would otherwise be discarded, to make this delicious dark nectar. It has since become an annual tiny passion project. We JBV Syrah was co-fermented with MAHA Estate Grenache to bring up the acidity and freshness. e must was bathed in grape spirits a little more than half way through fermentation, preserving just the right amount of sweetness. After pressing, the sweet wine was transferred to basket held carboys to bake in the sun for 12 months reducing and caramelizing the wine. Another two years in French oak added the scent of vanilla.
“She’s layered and complex while still retaining a twisted dark wit.”