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2017 50/50

2017 50/50
Wine Specs
Vintage
2017
Varietal
50/50
Appellation
Monterey
Vineyard
Mesa Del Rio Vineyard, Hames Valley Vineyard, San Lucas Vineyard
pH
3.82
Aging
46% American Oak, 36% Hungarian Oak, 18% French Oak, 16 months
Bottling Date
May 19, 2019
Alcohol %
14.8
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In Stock
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$30.00
 
SKU: 17SVI507EMONNA2
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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 2017 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 blackberry preserves and plum accented with notes of sage and smoky spices will convince you that soul mates really do exist.

Wine Specs
Vintage
2017
Varietal
50/50
Appellation
Monterey
Vineyard
Mesa Del Rio Vineyard, Hames Valley Vineyard, San Lucas Vineyard
pH
3.82
Aging
46% American Oak, 36% Hungarian Oak, 18% French Oak, 16 months
Bottling Date
May 19, 2019
Alcohol %
14.8
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Wine Profile
Vineyard
Our 2017 50/50 blend is comprised of grapes from three vineyards. Our Mesa del Rio Vineyard is a cool climate site that is Syrah heaven, producing a wine with subtle spiciness, intensity and concentration. San Lucas Vineyard and Hames Valley Vineyard are both primo spots for growing intense red varietals, including Cabernet and Syrah, that thrive in the warmer growing conditions that exist in the southern part of the Monterey County AVA. Here, the long, warm days and cool, breezy evenings produce lively reds that burst with ripe, fleshy fruit.
Varietal Composition
50% Cabernet Sauvignon, 50% Syrah
Winemaking
Using select yeast, the grapes were fermented in small one and a half ton lots in open-top fermenters. The firm cap of skins and seeds that bubbles up and forms on the surface during red fermentation was 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. After 16 months, the wine was bottled unfiltered to maintain the aromatic profile and tannin structure of the blend.
Cases Produced
480