2003 L'Aventure Côte A Côte

Winemaking:

  • Picked by hand, with grape selection upon arrival at the winery
  • Cold maceration (around 50 degrees F) before fermentation
  • Temperature controlled during fermentation and maceration (between 80-85 degrees F)
  • Maceration: between 15 and 21 days on the cap with 3 pump over per day
  • Malolactic fermentation: 100% new oak at 70 degrees F
  • Aging: 50% in new French oak barrels, and 50% in 1 year old French oak barrels
  • Length of aging: 16 months
  • At bottling: Alc=16.2%, residual sugar=2.2g/L
  • No fining, no filtering
  • Blend: 34% estate grown Grenache, 33% estate grown Syrah, 33% estate grown Mourvedre
  • Bottling: April 2005
  • Production: 300 6 pack wooden cases

    Tasting notes:

    A bright ruby cast only hints at the redolent bouquet of dark fruit and hibiscus that follows. Intense black cherry, leather, and mineral notes mingle throughout a long, velvety finish. Equal proportions of Grenache, Syrah, and Mourvedre create an impeccably balanced wine. The Côte-à-Côte is a luscious, opulent "crowd pleaser", with a very elegant touch. Stephan calls it his "pleasure wine".

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