2016 Viking Blend
Viking Estate Vineyard
Red Bordeaux Blend
Cabernet Sauvignon 58%, Malbec 18%, Petit Verdot 13%, Cabernet Franc 11%
A textbook expression of mountain grown grapes the wine is a laser beam of crisp edged fruit purity, violet aromatics and salivating flavors of just-picked black cherries and blueberries with crystalline minerality and finishing notes of extra dark chocolate and vanilla bean spices. Recommend decanting for current drinking, will move into a willowy congeniality in due time, developing silky textures and further integration of fruit and oak. Drink through 2030.
A Cabernet dominant blend, this ensemble cast of 4 classic Bordeaux varieties (Malbec, Petit Verdot and Cabernet Franc) from our celebrated Viking Vineyard demonstrates the precision of fruit character from these mountain grown grapes. Two elevated sites contributed to this blend, our original 25 year old Viking vineyard at 1700 feet and the 10 year old Upper Viking Vineyard at 1900 feet. Characterized by bright color, etched fruit expression, vibrant natural fruit acidity and buttressing tannins this wine prophesizes long life.
Aromas of violets, crème de cassis, black cherries, cedar, vanilla, graphite minerality. Flavors of just picked black cherries, blueberries, mocha, dark chocolate shavings, vanilla bean spice.
North African style braised chicken with green olives and preserved lemon; Chinese style ribs with Guava BBQ sauce; grilled burgers with Argentinian parsley sauce.
Planted in 1991, Viking Vineyard marks Adelaida’s first estate vineyard and stands as a true Cabernet site. Located 14 miles from the ocean in the coastal-influenced Adelaida District, Viking Vineyard grows among the steepest slopes on the Adelaida property, with elevations reaching 1,900 feet. Sitting on a precipitous south-facing slope, the site presents a challenging environment for growing grapes. Defining characteristics of Viking Vineyard include calcareous limestone soils, south facing slopes, and a mountain-like micro-climate that elevates UV absorption.
2016, Paso Robles’ 4th year of drought, was a stellar vintage with plentiful summer heat, a consistent range of warm but not extreme temperatures which produced balanced fruit profiles and a mouth filling depth of phenolic matter. All varieties were night harvested over a 7 week period, early September through mid October emphasizing multiple selective picks. Fruit was cluster sorted, de-stemmed, individual grapes optically scanned followed by traditional foot treading and moved to oak foudre fermentation vats utilizing native yeast cultures enhanced with daily cap plunging. Each variety was handled separately, maturing in mostly new French oak barrels for a 20 month elevage, followed by blending trials and the final assemblage.
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