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2018 50/50
NEW RELEASE

2018 50/50
Wine Specs
Vintage
2018
Varietal
50/50
Appellation
Monterey
Harvest Date
Sep 27 – Oct 20, 2018
pH
3.64
Aging
60% Hungarian oak, 40% French oak, 16 months
Bottling Date
June 29, 2020
Alcohol %
14.8
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In Stock
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$30.00
 
SKU: 18SVI507EMONNA2

n 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 bring 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 partnership and you discover their complementary nature and off-the-charts chemistry. Our 2018 50/50 possesses the structure and dark fruit flavors of Cabernet Sauvignon and the softness and punched up fruit of Syrah. Aromas of blackberry, elderberry and ripe plum and floral notes are accented with hints of tarragon and chocolate. Juicy black fruit, integrated tannins and toasty spice will convince you that soul mates really do exist.

Wine Specs
Vintage
2018
Varietal
50/50
Appellation
Monterey
Harvest Date
Sep 27 – Oct 20, 2018
pH
3.64
Aging
60% Hungarian oak, 40% French oak, 16 months
Bottling Date
June 29, 2020
Alcohol %
14.8
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Wine Profile
Vineyard
Our 2018 50/50 blend is comprised of grapes from a combination of our Monterey County 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 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
462