Varietal: Nebbiolo, 100%
Appellation: Paso Robles
Vinification: 100% de-stemmed, gently punched down over the course of it's fermentation.
Aging: 10 Months Neutral French Oak.
Production: 1 Barrels, 23 cases
2015 was a difficult year for the California wine industry. Not only did we hit the 5 year mark on record drought, we also experienced a heat wave a bit too early in the spring followed by a blistering cold shocking the vines that had just come out of dormancy. This devastated the crop. Post vintage reports claimed as much as a 60% reduction in some vineyard yields. Because of this I was unable to make Pinot Noir, but from this adversity I was forced to branch out and venture into the unknown.
Nebbiolo and more importantly Barolo have always been some of my favorite wine to drink at home but they are also some of the trickiest vines to grow outside of their home of Piedmont, Italy. The trick is that they need warmth early in the year to flower and warmth deep into the fall to fully ripen, a broad range that California does not generally cater to. Enter Paso Robles and the brilliant vineyard managers in the Peach Canyon region. A place with rich limestone soil ideal for Nebbiolo. This was my first time working with the varietal and I wanted it much like the Syrahs I have made I the past but handle it like a Pinot Noir, with tannin. I could not be more happy with the results. It has structure and intense aromatics featuring a bouquet of Cassis with subtle hits on sandalwood and all spice leading to rich bruléed blackberries on the palate.
In its infancy the wine would show favorably with a selection of cured meats or with a pancetta based pasta. It will go the distance in the cellar and continue to show its youth for the next 8-10 years.