2017 The Cure
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.
93 points, Wine Enthusiast | "... impressive density in this blend ... with aromas of blackberry paste, smoked beef, violets and dark chocolate. It lands with power on the palate, adding licorice and nutmeg to that aromatic array." - Matt Kettman
92 points, Jeb Dunnuck | “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.”
91 points, Connoisseurs' Guide | " ... rich, ripe bottling combines red berry notes with hints of loam, spice and the lifting presence of creamy oak."
90 points, Wine Spectator | "A red with gusto, offering ripe blackberry, garrigue and peppered anise flavors that build toward zesty tannins. Grenache, Syrah, Mourvedre, Roussanne and Grenache Blanc. Drink now through 2026. 120 cases made." -TF
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.
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.
Chicken and Chorizo Paella
Grilled salmon with creamy spinach and mushroom sauce
Braised lamb shank in red wine sauce
Mediterranean olive tapenade
Bistecca alla Fiorentina