This blend of Syrah, Cabernet Sauvignon and Zinfandel has ripe, jammy fruit flavors with a touch of sweet oak and a delicate finish
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Wine maker notes
The grapes were picked mainly at night to keep the fruit cool, maintaining the delicate flavor characteristics. The grapes were then destemmed, but not crushed, leaving a large portion of whole berries in the fermentor. The must was fermented at a maximum of 88°F in order to emphasize the dark, jammy fruit flavors in the finished wine. The wine was racked frequently, allowing the rich fruit flavors to open fully.
A destination all its own, Bridlewood blends a modern, artisan winery with rustic, Spanish-styled architecture reminiscent of California’s historic missions. Behind the mission-style facade lies an intimate winery – an artist’s workshop – where David Hopkins and a team of enologists and winemakers craft Bridlewood’s artisan wines. They spend much of their time in the barrel room, tasting different vineyard lots and blending them together to create exquisitely balanced wines that embody the unique terroir of the Central Coast.