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2012 Triple Layer Red
Tasting Notes

2012 Triple Layer Red

Our Triple Layer Red – comprised of Grenache, Syrah and Mourvèdre – is a traditional Rhône blend.  For Rhône varietals, which need a long growing season to reach an ideal ripeness-to-acid balance, the environment of Monterey County is ideal.  They are sun lovers but if the warm days are not tempered, the result is a flabby, low-in-flavor wine.  To grow top quality Rhône grapes, a very key ingredient is the howling wind, known in France as le mistral.  In the Salinas Valley, it is known as 1 pm.  Although each tier of our Triple Layer Red is quite delicious and wonderful all on its own, blending the lively trio known in some parts as GSM takes it to a different level of complexity. Featuring the bright, ripe raspberry fruit of Grenache, the jamminess and lushness of Syrah, and the subtle spiciness and earthiness of Mourvèdre, this captivating blend is a triple layer of delightful flavors.  

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The grapes were handpicked over a 2-week period from four different vineyards. The Grenache hails from both our namesake Scheid Vineyard in the Arroyo Seco sub-appellation, a beautifully situated spot with warm days, windy afternoons and cool nights, and our San Lucas Vineyard, a slightly warmer locale with lots of sunshine. The Syrah was sourced from San Lucas, as well as our Mesa del Rio Vineyard, a cool climate venue that results in a subtle spiciness, intense raspberry jam and inky concentration. We grow our Mourvèdre in the Hames Valley sub-appellation, an excellent locale to bring out the earthy, spicy qualities of this grape. The 2012 growing season was picture-perfect. The spring months were temperate and uneventful, with no significant frost threats and ideal temperatures. Cool nights and overcast mornings followed by breezy afternoons made the summer months perfect for even ripening and good flavor development. Excellent harvest-time conditions allowed us to let the grapes hang until optimal ripeness was achieved.
The grapes were handpicked into half-ton bins, destemmed, and crushed into small fermentation bins. The wines were punched down three times a day at the height of fermentation and held on the skins for 2 – 3 weeks before pressing. The must was drained and then pressed to stainless steel tanks. After settling the heavy solids, the juice was racked clean to barrels for secondary fermentation and storage. The blend was aged for 18 months in a combination of European and American small oak barrels. Our goal was to emphasize the wonderful combination of rustic and ripe that is characteristic of the best Rhône blends.
Varietal Composition
34% Grenache, 33% Syrah, 33% Mourvèdre
44% San Lucas, 33% Hames Valley, 14% Mesa del Rio, 9% Scheid - Arroyo Seco
Harvest Date
Throughout October
Harvest Brix
Average of 22.2°
Alcohol %
18 months in small oak barrels (48% new, comprised of European and American)
Cases Produced
Bottling Date
July 7, 2014