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2016 Eros Image
Wine Specs
Vintage
2016
Varietal
Bordeaux Blend
Appellation
Estate, Santa Ynez Valley
Alcohol %
14.5

2016 Eros

Black cherries, crushed blueberries, fresh blackberries are on the forefront, followed by rose petals, pluots, and warm vanilla undertones.  This wine is delicate and aromatic with an elegant mouthfeel, smooth tannins, medium acidity, subtle oak toast, strawberry jam, and licorice on the palate.

In Stock
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$70.00
/ 1 bottle
SKU: W_16EROS
Add To Cart
$840.00
/ Case of 12
 

GRAPES

25% Block A Merlot

24% Block B Merlot

16% Block C Merlot

16% Block D Merlot

15% Block H Cabernet Franc

3% Block G Cabernet Sauvignon

 

NOTES

Black cherries, crushed blueberries, fresh blackberries are on the forefront, followed by rose petals, pluots, and warm vanilla undertones.  This wine is delicate and aromatic with an elegant mouthfeel, smooth tannins, medium acidity, subtle oak toast, strawberry jam, and licorice on the palate.

CRAFTED

The 2016 Eros Bordeaux-style blend was made using 100% sustainably-grown fruit from the Sunstone Estate Vineyard. The winemaking process for our Bordeaux varietals varies by lot depending on seasonal changes in ripening and fruit quality. All lots were gently de-stemmed and crushed into separate fermentation vessels. After a 5-day sold soak each lot was fermented with a different yeast strain to provide complexity and variation in the individual programs. The Merlot lots were fermented using both the well-known BDX yeast strain and a blended strain product from CHR Hansen called “Melody”. This yeast blend incorporates Saccharomyces Cerevisiae, Torulaspora Delbrueckii and Lachancea Thermotolerans yeast strains to mimic a “wild fermentation” which we feel gave the wine a tertiary layer of complexity which transcended beyond site and varietal alone. The Cabernet Franc lot was inoculated using FX10 yeast to reduce pyrazine perception and the Cabernet Sauvignon was fermented in three separate vessels using FX10, Melody and D254 yeast strains as a yeast trial. All lots were pumped over or punched down twice daily until the fermentation was two-thirds complete then only given one fermentation action per day. Post fermentation the lots were gently pressed off the skins, left to settle for three days, transferred to barrel and racked only once during their 15 month aging time. In January 2018 the individual lots were blended to taste and bottled in February 2018. The resulting blend contains 20% new French oak from various cooperages including Demptos, Mercier and TW Boswell.   

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