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2017 Tres Violet
Shows a beautiful deep crimson red in the glass. The nose is full of fig, cola nut and hints of mocha. Mourvedre and Grenache dominate the upfront palate showing bright raspberry, plum, and gamey leather. Syrah fills out the middle and end with earthy tannins and weighty blackberry fruit 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.
Our Trés Violet is crafted entirely of fruit grown at our Calcareous Estate vineyard. 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 45%, 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 2017 vintage was a perfect combination of mild spring and more intense summer heat. The vines were supplied ample solar energy to ripen the heavy yields, allowing us to pick the fruit only after perfect levels of maturity were achieved.
Each lot was destemmed and fermented whole berry in open top 3-ton concrete fermenters. A mix of punch downs, and délestage, which allows for the gentle extraction of free run juice, were used to pull color and tannin from the skins without over doing it and pulling harsher compounds into the wine. The various lots spent an average of 19 days on skins before being gently pressed. The 3 varietals were blended together after completion of malolactic fermentation and aged in French Oak puncheons to emphasize structure elements of the cooperage as opposed to flavor 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 bottling.