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Product ID: S00363
2003 Sine Qua Non Lil E Grenache
In Stock: 1
 
Other than Alban Vineyards, no California winery makes better Grenache than SQN. Manfred Krankl has produced some magnificent examples, including the 2003 Liíl E (named after his adorable wife, Elaine) is a blend of 78% Grenache, 12% Mourvedre, and 10% Syrah. Half of the grapes are from the Eleven Confessions home vineyard and the rest are from the Alban, Alta Mesa, and Bien Nacido sites. This cuvee is aged primarily in 300 liter hogsheads, and, because of extremely tiny yields, only a minuscule 150 cases were produced. It boasts a deep ruby/purple hue, a wild mountain berry fruit, blueberry, flower, and kirsch-scented nose, superb intensity, full body, good underlying acidity, and sneaky tannins lurking under the surface. The latter component does not preclude drinking this wine now, but this brilliant Grenache will last for 6-10 years. It is a reference point for what can be achieved with this fickle varietal, which is probably even more difficult to make into great wine than Pinot Noir. Vineyard sources are gradually changing at Sine Qua Non as a movement to 100% estate fruit from vineyards in the Santa Rita Hills and sites near the winery in Ventura County come into full production. However, at present some grapes emanate from other sources, particularly white grapes from the Alban Vineyard, and Grenache and Syrah from Alban, Alta Mesa, Bien Nacido, Shadow Canyon, and White Hawk vineyards. Yields were unbelievably small in 2003 (white varietals yielded .9 tons of fruit per acre, Pinot Noir 1.64 tons per acre, Grenache .32 tons per acre, and Syrah 1.20 tons per acre). In 2004, white varietal yields were 1.49 tons per acre, Pinot Noir 1.19 tons per acre, Grenache 1.04 tons per acre, and Syrah a whopping 1.48 tons per acre. Yields rose by 20-40% in 2005. Longtime readers know that I consider these offerings to be about as remarkable as New World wines can be. They possess extraordinary richness and nuances as well as superb balance, purity, and aging potential. The whites are whole cluster pressed and go straight to barrel without any stabilization or settling, and everything is fermented with indigenous yeasts. No racking takes place until bottling, which is usually more than a year after the harvest. The reds are 100% destemmed, although Grenache stems have been utilized on occasion. One to two ton open top fermenters are used, and following a cold soak that can last up to seven days, the wines are fermented with 2-3 daily punch downs. They are kept on their skins for a maximum of 2 plus weeks. All malolactic takes place in barrel, and the wines are bottled 18-24 months after the harvest with minimal clarification. Manfred Krankl, a true believer in radical viticulture, practices extensive crop-thinning, shoot positioning, etc. The meticulous attention to detail is evident in both the vineyard and the winery.
 
 
Price: $645.00
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