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35% Merlot; 33% Cabernet Franc; 32% Syrah
The 2016 Villa Sole has a lively nose featuring a unique potpourri of bright red and blue fruit flavors accented by subtle hints of eucalyptus. Earthy notes combine with cherry, blueberry, and bell pepper on the palate to complement the crisp acidity and fine-grained tannins that make this wine very approachable.
Grapes for the 2016 Villa Sole come from the three small, high-density plantings surrounding the Villa at Sunstone. These lots of Merlot, Syrah and Cabernet Franc are harvested together at night, weighed separately, foot-stomped then combined in small, open-top fermentation vessels. The must is fermented whole-cluster and is not inoculated. Upon completion of primary fermentation, the lot is gently pressed off the skins, left to settle, and then barreled down. A single new French oak barrel was chosen and this wine was sterile filtered and bottled in August 2018 to just 143 magnums.
The 2016 Villa Sole’s unique blend of three varietals makes it a very versatile wine for pairing with foods. Some of our recommendations to enjoy include grilled lamb with mint sauce, spiced venison loin with roasted Brussel sprouts, gnocchi with prosciutto and blue cheese, braised beef ragu, and chicken and mushroom risotto.
Bion Rice, Director of Winemaking
Matt Smith, Consulting Winemaker
Jon Flores, Production Manager
Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Master
Total Acidity (TA): 6.52g/L