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2021 50/50
NEW RELEASE

2021 50/50
Wine Specs
Vintage
2021
Varietal
50/50
Appellation
Monterey
Vineyard
95% San Lucas, 5% Hames
Harvest Date
Oct 16-Nov 11, 2021
pH
3.76
Aging
52% American oak, 33% French oak, 15% Hungarian oak, 24% new oak, 18 months
Bottling Date
Jul 4, 2023
Alcohol %
13.8
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In Stock
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$36.00
 
SKU: 21SVI507EMONNA2
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In Asian philosophy, yin-yang is the concept of complementary opposites that interact within a greater whole as part of a dynamic system. Not to get too Zen on you, but it does bring to mind the 50/50 partnership of our Cabernet Sauvignon and Syrah. Cabernet Sauvignon: rich, polished and powerful. Syrah: supple, fruit-forward and a little sassy. These two have quite different characteristics, but blend them in an equal partnership, and you discover their complementary nature and off-the-charts chemistry.

Our 2021 50/50 possesses the structure and dark fruit flavors of Cabernet Sauvignon and the softness and punched-up fruit of Syrah. The aromas of blackberry, black cherry, and ripe plum notes are accented with hints of fresh herbs, vanilla, and mocha.  Rich black fruit, integrated tannins, and a lingering sweet oak finish will convince you that soul mates really do exist.

Wine Specs
Vintage
2021
Varietal
50/50
Appellation
Monterey
Vineyard
95% San Lucas, 5% Hames
Harvest Date
Oct 16-Nov 11, 2021
pH
3.76
Aging
52% American oak, 33% French oak, 15% Hungarian oak, 24% new oak, 18 months
Bottling Date
Jul 4, 2023
Alcohol %
13.8
Download
Wine Profile
Vineyard
Our 2021 50/50 is comprised of grapes from a combination of our Monterey County vineyards. San Lucas Vineyard and Hames Valley Vineyard are both primo spots for growing intense red varietals, including Cabernet and Syrah, that thrive in the warmer growing conditions that exist in the southern part of the Monterey County AVA. Here, the long, warm days and cool, breezy evenings produce lively reds that burst with ripe, fleshy fruit
Varietal Composition
50% Cabernet Sauvignon, 50% Syrah
Winemaking
Using select yeast, the grapes were fermented in small one-and-a-half ton lots in open-top fermenters. The firm cap of skins and seeds that bubbled up and formed on the surface during red fermentation was punched down three times per day for about two weeks to increase color and tannin extraction. The must was drained and then pressed to stainless steel tanks. After settling the heavy solids, the juice was racked clean to a combination of American, French and Hungarian small oak barrels for secondary fermentation and aged for 18 months before bottling.
Cases Produced
200