- Wine Notes
- Red Blend
- Sauvignon Blanc
- Pinot Noir
- Chenin Blanc
- Cabernet Sauvignon
2012 Red Blend | Dry Creek Valley
Harvest Date: October 12, 2012 and October 21, 2012
Harvest pH: 3.71
Harvest TA: 5.60 g/L
Composition: 67% Merlot, 11% Carignane, 11% Grenache,
Aging: 18 months
Barrels: 100% Used French Oak
Brix at Harvest: 26.2, 25.1
2012 was a winemaker’s dream vintage. From budbreak to harvest, we saw ideal weather and growing conditions in Sonoma County. The crop from 2012 was very large, but quality was so high that it was a great year to work with. These grapes were harvested in mid-October in 4 separate pickings, all picked by hand. The grapes were destemmed and crushed and fermented separately in stainless steel open-top tanks. After a 4 day cold soak on each, the must was inoculated and fermented to dryness. The must was gently pressed and put into used French oak barrels. The wine was racked twice individually before the blend was assembled one week before kegging.
The 2012 Dry Creek Valley Red Blend starts out with a fruity and spicy complexity on the nose. The clove and all-spice are well-balanced by the blackberry and black cherry fruit. Rhubarb lends a brightness to the aroma as well. The front palate is really fruity, with strawberry and blackberry jam, dried currant, and hints of orange peel. The spices continue on the palate as well. The mouthfeel is round and rich, and the finish is long and lingering. A delicious wine to drink on its own by the glass, but will also complement a variety of foods nicely.
2013 Red Blend | Dry Creek Valley
Harvest Date: September 20th and October 12th, 2014
Harvest pH: 3.66
Harvest TA: 5.5 g/L
Composition: 34% Grenache, 33% Zinfandel, 33% Merlot
Aging: 11 months
Barrels: 100% Used French Oak
Brix at Harvest: 26.0
2013 was another ideal growing season. Even though we had low rainfall, the weather could not have been better for making great wine. It was very even from budbreak all the way through to picking. We didn’t have any heat spikes during the growing season.
The three varieties that make up this wine were all picked and fermented separately. The Grenache and Zinfandel were picked on the same day in mid-September and fermented in open top tanks. The Merlot was picked in October and fermented in a closed top tank, where gentle pumpovers were performed twice daily throughout fermentation. The blend was assembled just prior to bottling.
This wine is a blend of our three favorite lots for the year: Grenache, Zinfandel and Merlot. The Grenache makes its presence immediately known by way of the floral notes and orange blossoms in the aromas. The hints of deep blueberry jam come from our Old Vine Zinfandel in the blend. On the palate, the bold fruitiness and spices give way to bountiful but smooth tannins and a long, lingering finish.
Classy yet down-to earth, elegant yet accessible, are words that not only describe the wonderful wines, but also those at Peregrine Ranch that make it.
We have the pleasure of serving Peregrine Ranch wines on tap at our establishment, and our guests are always delighted with the abundant fruit, soft tannins, good acidity and impeccable balance of these deliciously bright wines on tap. The wines are top quality, and an incredible value. It is a pleasure to serve Peregrine Ranch wines of any varietal at our restaurant.