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Kasey Martin
 
March 18, 2019 | All Blog, Vineyards, Wine, Winemaking | Kasey Martin

Wine Feature: What is Twenty Three Twenty?

Bottle of Twenty Three Twenty on a table with a wood background. Text says: “The full-bodied palate delivers taut, muscular black fruits and spice box layers, framed by firm, rounded tannins and tons of freshness, finishing long and layered. 94 points Robert Parker’s Wine Advocate

Twenty Three Twenty is a true representation of our soil and varietal diversity that like its peak stands alone at 2320.

Twenty Three Twenty is Adelaida’s non-traditional blend conceived as the optimum expression of our Estate Vineyards for a particular vintage. The blend combines the best blocks and barrels of multiple varietals to create this winemaker’s tour-de-force.  Twenty Three Twenty showcases the di-versity, beauty, and quality of our estate plantings.  

The name, Twenty Three Twenty, refers to the US Geological marker on our Hilltop Ranch which marks the highest point in Paso Robles and the Adelaida AVA. Meticulously selected by Winemaker Jeremy Weintraub and Assistant Winemaker Ryan Bosc, this wine is a blend of the best barrels in our cellar. Fruit from multiple estate vineyard sites come together with a synergy that makes a statement about Adelaida’s quest for excellence. 

Since beginning at Adelaida, Weintraub’s focus has been to create wine that conveys its origins. 2320 is the pinnacle of that focus, a wine that is intense, fragrant, and long-lived. Jeremy and the entire winemaking and vineyard teams stand by Adelaida’s commitment to make the greatest wines possible. 

Thank you to Paso Robles for this wine. You can’t make a blend like this anywhere else in the world,” said Weintraub.

This year’s blend emphasizes the weight and density of Syrah, the muscu-larity of low yield Petite Sirah, and the savory meatiness of Mourvèdre bal-anced by the firm structure and fruit precision of mountain Cabernet Sauvi-gnon. A soupcon of Viognier is present as an aromatic enhancer for the red Rhone varieties. The 2015 vintage produced low yields of excellent quality. The five varie-ties were picked throughout the month of September. The individual lots were de-stemmed, hand sorted, and fermented in small batch oak and stainless steel vessels using indigenous yeast cultures. Individual wines ma-tured in French oak before blending. Like a master stonecutter fitting the building blocks of a great cathedral each chosen grape variety fits into place creating a harmony of flavors - dense black fruits, the aroma of roasted red pepper skins, damp earth and a long languorous, spice laden dark chocolate finish. This is a complex wine which is very drinkable now, but will reward  the patient with additional aging (through 2025). Decanting is recommended

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