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2017 The Cure

2017 The Cure
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$48.00
 
Available Spring 2020

The Cure is our interpretation of the southern Rhône’s classic Châteauneuf-du-Pape. Varietals are grown in California’s Central Coast region, including Edna Valley, Paso Robles Willow Creek District and Santa Barbara County.  Soils are comprised of mineral-laden calcareous, as well as Arnold sand and elder shaly loam, giving the wine a multilayered and balanced composition. Unmistakenly inspired by the Rhône, cassis perfumes the glass, chocolate and spice dance across the palate with a refined tannic structure and smooth finish.  

Wine Specs
Vintage
2017
Varietal
47% Grenache, 30% Syrah, 19% Mourvèdre, 2% Roussanne, 2% Grenache Blanc
Harvest Date
September and October 2017
Acid
6
pH
3.7
Aging
Aged 20 months in 25% new and 75% neutral French oak
Fermentation
5% whole cluster. Fermented in stainless steel and neutral French oak
Bottling Date
June 11, 2019
Alcohol %
15.1
Wine Profile
Tasting Notes
Lively and rich, this wine offers classic Rhône aromatics of blackberry and bramble. An elegant and richly textured wine, The Cure showcases ripe red fruit, pepper notes and a long finish. Tannins are round and refined, making this a wonderfully balanced and multilayered wine. It’s a delightful complexity that has a lot to offer when pairing with a multitude of culinary creations.
Ratings
“Ripe red plums, incense, black pepper, and new leather notes all emerge from this medium to full-bodied, ripe, polished effort that has solid balance, plenty of fruit, no hard edges, and a great finish.” - 92 pts, Jeb Dunnuck
Winemaker Notes
Varietals were handpicked in September and October at the peak of flavor ripeness and phenolic maturity. Grapes were sorted with 5% whole cluster integration for tannic structure. The must was fermented in stainless steel and neutral French oak. After an extended cold maceration, cap management included daily punchdowns, pumpovers and délestage. The wine was aged for 20 months in 25% new and 75% once-used French oak. Bottled on June 11, 2019.
Food Pairing Notes
Grilled salmon with creamy spinach and mushroom sauce | Braised lamb shank in red wine sauce | Mediterranean olive tapenade | Bistecca alla Fiorentina
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