California, Napa, Red blends, Red wine, Sonoma

Artesa Elements 2005

Winemaker: Mark Beringer
Grape: 39% Tempranillo, 18% Merlot, 13% Cabernet Sauvignon, 12% Syrah, 10% Cabernet Franc, 7% Garnacha, 1% Graciano
Region: 65% Sonoma county, 35% Napa, California

See other wines from this producers:
Artesa Cabernet Sauvignon Napa/Sonoma

I have never been in Artesa winery, but I was told by a trusted friend that it is one of the most beautiful wine estates in California, combined with a modern technology. If you visit their tasting room, please let me know how you liked it. The large portfolio of their wines are definitely worth to check out.

Imagine to combine a most typical grape varietals of the three major Old world’s wine regions – Bordeaux, Rhône and Rioja and put them in one bottle. That’s Elements. A very unique blend, isn’t it? I am not sure, but it might be the only blend of such a grape combination on the market.

Artesa’s winemaker, Mark experienced with all these varietals while working at Duckhorn Vineyards. When Duckhorn expended their wine production beyond Bordeaux grape varietals, Mark was leading their new wine project to launch Paraduxx, (an unique blend of Zinfandel and Cabernet Sauvignon). Paraduxx became an instant hit and was later followed by Goldeneye, the winery’s Burgundy style wines from Anderson Valley.

The San Francisco Chronicle named Mark Winemaker of the Year for his work at Duckhorn Vineyards.

The grapes for Elements were sourced from Artesa’s Alexander Valley mountain-side vineyard, Carneros estate Tempranillo and a Carneros Syrah and Tempranillo vineyard. This cool climate area produces wine with spice and leather characteristics. The Alexander Valley vineyard is a warmer region that participated with an aromatic and expressive fruit.

Each lot was hand harvested, de-stemmed and gently split open. Extended maceration of fruit followed the fermentation in open tanks, to extract a richer a deeper structure of different varietals for the final blend. Most of the varietals were pressed directly to the oak barrels. Malolactic fermentation took a place in French oak barrels (about 30% new oak) and wine then aged for 22 months.

Tasting notes:
Dark ruby color and lovely aroma of blackberry, raspberry and spices on the nose. On the palate it’s a rich, yet velvety red with a layers of different flavors, ripen dark fruit, plums, cinnamon, nutmeg and chocolate. This wine is developing richer and richer flavors as it opens up. Soft tannins are promising a good aging potential. Generously long finish that makes you reach for a second glass.

Dry – Off dry – Medium sweet – Sweet
Light – Medium – Full body
No oak – Aged in oak
Retail price: around $ 20.00

Ideal food pairing:
Steaks, lamb, dark meats, artisan cheeses, Beef chorizo, Pistachio crusted rack of lamb, spiced sausages, ribs etc.

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