Ripe black cherries, blackberries, cocoa, nutmeg
Creamy texture, blackberry pie, hazelnut coffee, Swiss dark chocolate
Korean style beef short ribs and scallions, grilled pork tenderloin and fig skewers, Jamie Oliver’s Insanity Burger
Australian championed a shiraz-cabernet blend back in the 1800’s where it became known as the “Great Australian Red”. In France, cabernet is planted in Bordeaux and syrah in the Rhône valley. Law forbids blending these grapes from outside their native regions, but there is a strong affinity here, cabernet contributing structure, tannins, and a flash of red berry fruit, syrah adding mid palate richness and dark fruit density. At Adelaida we grow cabernet and syrah side by side on the steep Viking Vineyard hilltop. While cabernet dominates the blend, we think of syrah as “the jelly in the doughnut”.
2013 brought a continuation of low rainfall and typical coastal mountain swings of warm days and cool nights. Harvested separately, grapes were hand sorted, destemmed, moved through periods of cold soak, inoculation with yeast, and fermented in open top vats with daily pump overs and punch downs. Wines were racked into mostly new French oak barrels and matured for nearly two years. Characterized by its gush of succulent fruit, there is immediacy to this wine: chocolate dipped mulberries, high gloss blackberry fruitiness and sweet Christmas spice come to mind. Drink now through 2023.