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2017 GSM

2017 GSM
Wine Specs
Vintage
2017
Varietal
GSM
Appellation
Monterey
pH
3.42
Aging
81% French oak, 10% American oak, 10% new, 18 months
Bottling Date
May 12, 2019
Alcohol %
14.6
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$36.00
 
SKU: 17SVIGS7EMONNA2
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Our GSM – comprised of Grenache, Syrah and Mourvèdre – is a traditional Rhône blend. Rhône varietals need a long growing season to reach the ideal ripeness-toacid balance and the environment of Monterey County is ideal. They are sun lovers but if the warm days are not tempered, the result is a lackluster, 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 component of our GSM is quite delicious and wonderful all on its own, blending the lively trio 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 spice and earth of Mourvèdre, this captivating blend is a balance of delightful flavors.

Wine Specs
Vintage
2017
Varietal
GSM
Appellation
Monterey
pH
3.42
Aging
81% French oak, 10% American oak, 10% new, 18 months
Bottling Date
May 12, 2019
Alcohol %
14.6
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Wine Profile
Vineyard
The grapes were handpicked separately 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.
Varietal Composition
43% Grenache, 37% Syrah, 20% Mourvèdre
Winemaking
The grapes were handpicked into half-ton bins, destemmed, and fermented using select yeast in small fermentation bins. During fermentation, the cap was gently punched down three times a day 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 small oak barrels for secondary fermentation and aging.
Cases Produced
224