Villa Creek Garnacha 2012 - NOCH 5 FLASCHEN

Vinous / Antonio Galloni & 93 Points
"The 2012 Garnacha jumps from the glass with freshly cut flowers, sweet red berries and mint. Varietal notes abound in this fresh, vibrant, mid-weight Grenache full of varietal character. Once again, the Garnacha is one of the most expressive wines in Villa Creek's lineup. The 2012 is a blend of fruit from Denner, James Berry and Luna Matta, done with 75% stems. A portion of the wine (30%) is done in tank, which keeps the flavors bright."

Jeb Dunnuck / The Wine Advocate & 91 Points
"The 2012 Garnacha, which was tasted from bottle, is a clean, mid-weight effort that has beautiful strawberry and blackberry fruits, mulling spices, dried flowers and hints of vanilla in its medium-bodied, supple, up-front and delicious style."

Apellation:
Paso Robles

Vineyard(s):
Luna Matta, Denner, James Berry

Barrique?
Fermented with 75% whole clusters and aged in French 500 liter puncheons of which 20% were new.

Closure:
Cork with wax dip

Winemakers comments:
Having worked with Grenache from west Paso Robles for 14 years, I speak with authority when I say that stem inclusion enhances the character of the grape. Not only does it bring lovely aromatics and structure to the table it also helps to temper the high acidity we see from our soils and climate. A blend of Grenache from three different sites; Denner Vineyard, James Berry Vineyard, and Luna Matta Vineyard comprise this vintage of Garnacha. We fermented 75% whole cluster for balance and texture. Aromas of sweet cherries, licorice, gingerbread and wild herbs introduce a well balanced palate of juicy red berries, wet stones, and a hint of cinnamon. Warm chevré with a drizzle of honey anyone? Some time in the cellar will enhance this wine. Drink 2014-2025

Vintage notes:
The year started cool, with a dry spring, followed by a hotter than typical summer and a warm, dry harvest. The wines have sound structure though are quite friendly on the palate upon release.

Your favourite recipe for this wine:
Seared breast of squab over frisée with bacon mustard vinaigrette.
Pomegranate and herb leg of lamb over an open fire with grilled fennel and peppers.