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Unti 2006 Grenache
Quick Overview
This 2006 is more like a Gigondas - meaning it has higher tone fruit and pepper with bright acidity. It has intense aromatics of raspberry, blackberry, tar, pepper, licorice, and dried herbs. Though more fruit forward than the 2005, this Grenache has the stuff to last at least 3 to 5 years, but should really start showing well in two years.
Product Description
VARIETAL & VINEYARD: This Southern Rhone-style wine is 77% Grenache, 17% Syrah and 6% Mourvedre from the creekside vineyards planted in 1998. The primary component of this blend comes from a 2.9 acre block, planted to three clones of Grenache Noir. We obtained the bud-wood from Tablas Creek and Alban Vineyards. These clones, selected from Chateauneuf-du-Pape, give darker color and better structure than the majority of Grenache planted in California. The Syrah used in this blend comes from Northern Rhone clones (174, 877, 383 and 470) while the Mourvedre (bud-wood also from Tablas Creek) comes from three rows planted alongside the Grenache. Our vines are planted on low-vigor rootstock to 4'x 6' spacing.
VINTAGE/HARVEST: Heavy rains in March were followed by a moderate to cool growing season, especially during harvest. The late growing season forced them to patiently wait until the grapes were very ripe, or as the French would say, surmaturite, which is when Grenache develops its most interesting flavors. We harvested the grapes at an average of 26.5 to 27-degree brix October 20th through October 23rd. We normally drop 50 to 60% of the crop, limiting the yield to 7 pounds per vine. This concentrates flavors and helps to achieve full ripeness.
VINIFICATION: Upon crushing into small, open-top tanks, they drain a portion of the juice (10 to 15%), a method commonly used in the Rhone called saignee, to intensify color and structure. After a five day cold-soak, the fermentation begins spontaneously with indigenous yeast. The open-top tanks allow us to work the must by punching down each tank twice daily. As is done in Chateauneuf-du-Pape, we blend Syrah and Mourvedre for color, body and complexity. Thirty percent of this wine was fermented using whole clusters. Retaining the stems helped provide bright fruit and pepper aromas. We aged this wine in 620 gallon foudres, which are commonly used in the Rhone. These large barrels preserve the vineyard character by minimizing both oak extraction and oxidation. It is bottled unfined and unfiltered.
STYLE/DESCRIPTION:
Harvested: 10/20/06 through 10/23/06
Blend: 77% Grenache, 17% Syrah, 6% Mourvedre
Total Acidity: 0.59g/100ml
Alcohol: 14.9%
pH: 3.76
Bottled: 12/6/07
Aging: 13 months 620 gal French oak foudres
Cases Produced: 990
VINTAGE/HARVEST: Heavy rains in March were followed by a moderate to cool growing season, especially during harvest. The late growing season forced them to patiently wait until the grapes were very ripe, or as the French would say, surmaturite, which is when Grenache develops its most interesting flavors. We harvested the grapes at an average of 26.5 to 27-degree brix October 20th through October 23rd. We normally drop 50 to 60% of the crop, limiting the yield to 7 pounds per vine. This concentrates flavors and helps to achieve full ripeness.
VINIFICATION: Upon crushing into small, open-top tanks, they drain a portion of the juice (10 to 15%), a method commonly used in the Rhone called saignee, to intensify color and structure. After a five day cold-soak, the fermentation begins spontaneously with indigenous yeast. The open-top tanks allow us to work the must by punching down each tank twice daily. As is done in Chateauneuf-du-Pape, we blend Syrah and Mourvedre for color, body and complexity. Thirty percent of this wine was fermented using whole clusters. Retaining the stems helped provide bright fruit and pepper aromas. We aged this wine in 620 gallon foudres, which are commonly used in the Rhone. These large barrels preserve the vineyard character by minimizing both oak extraction and oxidation. It is bottled unfined and unfiltered.
STYLE/DESCRIPTION:
Harvested: 10/20/06 through 10/23/06
Blend: 77% Grenache, 17% Syrah, 6% Mourvedre
Total Acidity: 0.59g/100ml
Alcohol: 14.9%
pH: 3.76
Bottled: 12/6/07
Aging: 13 months 620 gal French oak foudres
Cases Produced: 990
Additional Information
| Food Pairings | Haricots Verts with Crater Lake blue cheese and candied pecans Indian Vegetable Curry |
| Varietal | Grenache |
| Appellation | Dry Creek Valley |
| Winemaker Profile | Mick Unti and Sebastien Pochan
Philosophy "Dry Creek Valley's climate is ideal for growing classic Mediterranean red grape varieties. When farmed for quality, these varieties show our favorite attributes in wines from this appellation: expressive fruit, ripe tannins and balanced acidity. We employ modern techniques such as long pre-fermentation maceration, using open top tanks, a basket press, and aging our wines in only French oak barrels and foudre to highlight the aromatics and flavors derived from the vineyards. Dry Creek wines inspired by European counterparts." |
| Case Price | Buy 6 for $ 28.50 each -- 5% discount Buy 12 for $ 27.00 each -- 10% discount Mix and match for quantity discount |
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