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2011 Triple Layer Red
Tasting Notes

2011 Triple Layer Red

Gold - 2014 Rhone Shootout

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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/ Case of 12
The grapes were picked by hand over a 2-week period from four different vineyards. Quite the production, our Triple Layer Red. The Grenache hails from our namesake Scheid Vineyard in the Arroyo Seco sub-appellation, a beautifully situated spot for this variety, with warm, sunshiney days, windy afternoons, and cool nights. The Syrah was sourced primarily from 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. Picking in early November is late for us and is indicative of the cool 2011 growing season. Below-average summer temperatures delayed the vines by about two to three weeks and it wasn’t until late October that we felt the fruit had reached full phenolic ripeness.
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 47% European, 38% French, and 15% 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
36% Grenache, 32% Syrah, 32% Mourvèdre
43% Scheid-Arroyo Seco, 31% Hames Valley, 25% Mesa del Rio, 1% San Lucas
Harvest Date
October 26 – November 5
Harvest Brix
Average of 23.6°
Alcohol %
18 months in small oak barrels (47% European, 38% French, 15% American)
Cases Produced
Bottling Date
June 5, 2013