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Wine Specs
Paso Robles
Alcohol %
Wine Spectator

2016 Tres Violet

Double Gold - S.F. Chronicle Wine Competition

41% Grenache, 37% Mourvedre, 22% Syrah

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SKU: 2016CTV
Wine Profile
Tasting Notes
A beautiful crimson red. The nose is full of fig, cola nut, and hints of mocha. Mourvedre and Grenache dominate the upfront palate showing bright raspberry, tar, and loam. Syrah fills out the middle and end with Earthy tannins and darker notes. Wonderful juicy acidity keeps the wine tasting and feeling fresh, leading to a generous finish that begs for wood-fired pizza. duck or lamb dishes.
Wine Spectator - Sleek and polished, with expressive blueberry and violet aromas that open to refined blackberry, licorice and smoky pepper flavors. Grenache, Syrah and Mourvèdre. Drink now through 2024.—T.F. Vinous - 92 pts Brilliant ruby. Red berry liqueur, floral and exotic aromas, along with licorice and smoky mineral notes. Supple and seamless on the palate, offering well-delineated black raspberry, cherry and spicecake flavors that deepen steadily with air. Balances richness and finesse smoothly and closes with bright, mineral-driven intensity, rounded tannins and strong persistence. -- Josh Raynolds
92pts Wine Spectator, 92pts Vinous
Vineyard Notes
The name Calcareous comes from the geological term for limestone containing soils, whose presence here cannot be overstated. With high soil pH and planted on slopes grading near 50%, this site naturally supplies yields of less than 2 tons to the acre. These factors combine to produce fruit of uncommon density, aromatics, and structural elements. The 2016 vintage marked the end of a string of serious drought years with moderate rainfall and overall milder temperatures. These were perfect conditions for producing a rich yet elegant example on our Trés Violet.
Winemaker Notes
Each lot was destemmed and fermented whole berry in open top 3-ton concrete fermenters. A mix of punch downs, and delastage, which allows for the gentle extraction of free run juice, were used to fully extract color and tannin from the skins. The various lots spent an average of 23 days on skins. The 3 varietals were blended together after completion of malo-lactic fermentation and aged in French Oak puncheons to emphasize structure elements of the cooperage as opposed to favor and aroma. The wine was never racked again, allowing sur lie aging to add richness and body to the mid-palate. After 20 months in barrel, the wine was racked to tank for botling.
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