2017 The Cure Magnum
Available in standard (750mL) and Magnum (1.5L)
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.
“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
"47% Grenache; 30% Syrah; 19% Mourvèdre; 2% Roussanne; 2% Grenache Blanc. Rhône blends are often more than just the sum of the parts. They seem, at times, to reach beyond their bits and achieve unique synergy in France, Australia and more recently here in California. With a darker color than Grenache alone can achieve to its deeper level of extracted fruit, this rich, ripe bottling combines red berry notes with hints of loam, spice and the lifting presence of creamy oak. It does not demand long aging but is capable of holding for a half-decade." - 91 pts, Connoisseurs' Guide
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.
Grilled salmon with creamy spinach and mushroom sauce
Braised lamb shank in red wine sauce
Mediterranean olive tapenade
Bistecca alla Fiorentina