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Twenty Three Twenty Signature 2014
Twenty Three Twenty Signature 2014
Estate Vineyards
92pts - Jeb Dunnuck
Add To Cart
Add To Cart
/ Case of 12

“I believe that Twenty Three Twenty is the future of Adelaida and is an honest representation of our history and vineyards.”
—Jeremy Weintraub, Winemaker

92 points, Jeb Dunnuck
A blend of 55% Syrah, 28% Petite Sirah, 16% Cabernet Sauvignon and 1% Viognier, aged 20 months in barrel, the 2014 Twenty Three Twenty is a plump, sexy, classic 2014 that has full-bodied richness, moderate acidity, and tons of plum, pepper, oak spice and crushed flower-like aromas and flavors. It's a big, decadent wine that's going to drink nicely through 2024+.

Meticulously hand-chosen, this wine comes from the best barrels in our cellar. Fruit from multiple vineyard sites come together with a synergy that makes a statement about our quest for excellence. This year’s blend takes low yielding blocks of Anna’s Estate Syrah (made in the French Côte Rôtie style, co-fermented with tiny amounts, 4%, of Viognier) plus a special barrel ferment of our Reserve level Viking Estate Cabernet Sauvignon and weaves in a mature block of hilltop Petite Sirah, for a grand total of only six barrels.

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

Tasting Notes

Tasting Notes
Aromas of blackberry and blueberry compote, cocoa nibs, fragrant roasting coffee beans, herbs-de-Provence. Flavors of plum and chocolate extract, fine Yemeni mocha coffee, air dried beef strips, Chanterelle mushrooms.

Professional Reviews

Food Pairings

Winemaker Notes
Braised venison cheeks, Jamaican oxtail stew, pappardelle with slow cooked shredded beef ragu sauce

Vineyard Notes

Vintage Notes

Vintage Notes

2014 continued the low rainfall, drought conditions in the Central Coast. Summer weather was textbook for the region, with classic warm days and cool marine influenced nights. Wines were generous and skin tannins were supple, almost silky. Picked at dawn in early September, clusters were hand sorted, gently de-stemmed, the resulting pristine whole “berries” were transferred to small batch fermenting vessels and allowed a brief cold soak with juice pump-overs. Exuding a perfume of blue and black fruits, cocoa powder and herbs-de-Provence the wine reveals a complex layering of crushed plums, dark roast Yemeni mocha coffee, charcuterie and Hoisin sauce. Drink now through 2024. 


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