2023 “Foothill Nights” divergent vine

Fair Play - El Dorado Co. Red Wine Blend

A Blend That Tastes Like Home

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Tasting Notes

It only took me five years to get the idea to try blend trials of all four varietals grown in our estate Gold Dust Vineyard. Well, I got here nonetheless and the results are stunning! This red blend is light, yet complex and structured with a weighty and silky mouthfeel, soft but commanding tannin and fresh, mouthwatering acidity. Aromas of purple fruit and cigar box with flavors of dried fig, raspberry, currants, and blackberries.

Pair with tapas, cured meats, stews, char-grilled steak or pork, ribs, aged and hard cheeses, spicy sausages, and lamb.

Winemaking

Blend Composition: 33% Syrah, 33% Tempranillo, 17% Primitivo, 17% Viognier

Syrah: 80% whole cluster fermentation, 20% destemmed whole berries.

Tempranillo: 15% whole cluster, 85% whole berry fermentation. Aged for 18 months before blending and resting for six months.

Primitivo: 30% whole cluster, 70% whole berry fermentation

Viognier was pressed into Old French Oak barrels, where it fermented and aged on the lees.

Aging: 24 months in old French Oak barrels

Ingredients: indigenous yeast, organic grapes, California sun, 15PPM SO2 at bottling to protect for aging.

Bottled without fining or filtration

Winemaker Notes

Fair Play Viticultural Area

Located in southern El Dorado County, the Fair Play AVA is one of the smallest viticultural areas in California, also boasting one of the highest elevations as well, with nearly all grapes grown between 2,000’ - 3,000’ elevation. The combination of high elevation plantings with the granitic and loam soils produce world-class wines with both complexity as well as lively structure.

Vintage

The 2024 vintage was marked by a cool Spring with two snowfalls, and a late start to the growing season. The weather warmed up significantly in July, with a 10 day heat wave during the first part of the month. This heat kick-started verasion and left behind some sunburn damage in the vineyard. Once the damaged fruit was dropped, August cooled down significantly (not one day over 100 degrees!) which flowed into September, given us the benefit a little extra hang time for sugar and phenolic development.