Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 
2013 50/50
Download
Tasting Notes

2013 50/50

In Asian philosophy, yin yang is the concept of complementary opposites that interact within a greater whole as part of a dynamic system. Not to get too Zen on you, but it does call to mind the 50/50 partnership of our Cabernet Sauvignon and Syrah. Cabernet Sauvignon: rich, polished and powerful. Syrah: supple, fruit-forward and a little sassy. Quite different characteristics with these two but blend them in an equal marriage and you discover their complementary nature and off-the-charts chemistry. Our 2013 50/50 possesses the structure and dark fruit flavors of Cabernet Sauvignon and the softness and jammy fruit of Syrah, combining to present a delicious example of elegance and power in one glass. Aromas of dark plum and blackberry accented with savory herbs and smoky bacon will convince you that soul mates really do exist.

 
Price
Qty
Add To Cart
$28.00
 
SKU: 13SV507EMON2
Add To Cart
$336.00
/ Case of 12
 
Vineyard
Our 2013 50/50 blend is comprised of four vineyards. Our San Lucas Vineyard, a primo spot that is located about equidistance from Hames Valley to the south and Mesa del Rio/Scheid to the north, is home to both Cabernet and Syrah. Here, the long, warm days and cool, breezy evenings produce lively reds that burst with ripe, fleshy fruit. The balance of the Cabernet hails from Hames Valley, aka Cab Country. Hames is characterized by a high day-to-night temperature differential, with a variation of up to 50° quite common. Lots of sunshine is a must for top-notch Cabernet, while the dramatic nighttime cooling helps to ensure balance in the fruit and maintain acidity. The balance of the Syrah is from Mesa del Rio and Scheid-Arroyo Seco, cool climate vineyards that are Syrah heaven, producing a wine with subtle spiciness, intensity and concentration.
Winemaking
Using select yeast, the reds were fermented in small one-ton lots in open-top fermenters. The firm cap of skins and seeds that bubble up and form on the surface during red fermentation were punched down three times per day for about two weeks to increase color and tannin extraction. The must was drained and then pressed to stainless steel tanks. After settling the heavy solids, the juice was racked clean to a combination of American, Hungarian and French small oak barrels for secondary fermentation and aging. The barrel lots were tasted monthly until 9 barrels of Cabernet Sauvignon and 9 barrels of Syrah were selected for inclusion in the final blend. After 18 months, the wine was bottled unfiltered to maintain the aromatic profile and tannin structure of the blend. After bottling, the wine was laid down for an additional 10 months prior to release.
Vineyard
83% San Lucas, 11% Hames Valley, 4% Mesa del Rio, 2% Scheid
Harvest Date
September 24 – November 1, 2013
Harvest Brix
Average of 26.6°
Appellation
Monterey
Alcohol %
14.7
pH
3.63
Aging
18 months in 38% European, 25% American, 11% French oak, and 26% stainless steel
Cases Produced
437
Bottling Date
July 7, 2015