Anna's Red Signature 2015
Anna's Estate Vineyard
92pts - Wine Advocate
92 points | Robert Parker's Wine Advocate
A blend of 38% Syrah, 31% Mourvèdre, 18% Grenache, 10% Petite Sirah and 3% Viognier, the 2015 Anna's Red Signature reveals aromas of red and black berries, bay leaf, dark chocolate and subtle grilled meats. On the palate, it's full-bodied, supple and generous, with a succulent core of fruit, melting tannins and a pure, flavorful finish. This is a nicely balanced, generously fruit-driven wine to enjoy over the next handful of years.
Showing an immediacy of lusciousness, a swirled glass exhibits a huckleberry pie and sweet cedar, lavender and cinnamon stick, transitioning to flavors of violet tinctured cherry/red-plum compote complexed by savory herb, baking spices and a hint of meat carving juices. The intermingling of juicy ripeness and tangy natural fruit acidity gives the wine a vibrant finishing flourish. To be enjoyed now through 2023.
Red plum tart, liqueur de cassis, sweet cedar, lavender,
cinnamon and nutmeg.
Rosemary braised lamb shanks, chicken with 40 cloves of garlic, hearty winter root vegetable stew
Named for Elizabeth Van Steenwyk’s grandmother, this mountainous 48-acre vineyard sits above and around HMR vineyard and supports Adelaida’s Rhône program. The white varieties planted in 2007 lie at the lowest point of the vineyard where they benefit from a pooling of cooler air. Viognier is planted near the top as it thrives when it is warmer and receives more sun. The red varieties, planted between 2001 and 2006, benefit from ideal sun exposure at the top of the steep, south-facing ridge location and exhibit the nuanced flavors of their elevated mountain site. At between 1,595 and 1,935 feet in elevation, the red varieties lie on an extreme 30 degree slope rooted in devigorating calcareous shale sub soils. At 14 miles from the Pacific Ocean, the afternoon marine air flow accentuates a dramatic 40-50 degree diurnal temperature cool down. The white varieties lie at the lowest point of the vineyard, 1,595 feet, which promotes a pooling of the cool air. All vines, on drip, are planted on lime tolerant rootstock using a vertical shoot training system. Vine spacing is 4 feet between vines and 10 feet between rows, 1,089 vines/acre. Yields are maintained at 2 tons/acre. Vines are ENTAV certified, the 15 acres of Syrah being a diverse selection, divided into 5 vineyard blocks.
2015 continued the persistent drought and the double whammy of a cold wave during the delicate flowering period (late April) disrupted the fruit pollination resulting in a condition called ‘shatter’ in which the grape clusters ripen unevenly. On the other hand the lower volume of properly ripened grapes received more concentration. Picking (in the early dawn hours) extended from late August through mid September; arriving fruit was cluster sorted, gently de-stemmed and optically sorted. Each days pick was moved to small open-top tanks and fermented with indigenous yeast cultures plus daily punch-downs or pump-overs of the grape skin cap. Wines rested for 18 months in a mix of barrel sizes (puncheons and barriques), exclusively French oak (40% new).
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