Falcone Annate VI
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Wine
Enthusiast -
Jeb
Dunnuck -
Robert
Parker
Product Details
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Winemaker Notes
Blend: 64% Petite Sirah, 31% Syrah, 5% Cabernet Sauvignon
Professional Ratings
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Wine Enthusiast
Plump blackberry and ripe black cherries meet with caramel sauce and a hint of slate on this nonvintage exploration of Petite Sirah, Syrah and Cabernet Sauvignon. A sip reveals blackberry, dark chocolate, cola and a bit of smoke flavorings, proving plush yet brisk, ripe yet restrained with a rocky minerality.
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Jeb Dunnuck
Lastly, the NV Annate X checks in as a blend of 53% Petite Sirah, 42% Syrah, and 5% Cabernet Sauvignon that's 43% from the 2016 vintage, 42% from 2017, and 15% from 2018. Its saturated purple color is followed by notes of blueberries, spiced blackberries, toasted spice, vanilla bean, and hints of asphalt. Ripe, medium to full-bodied, and beautifully balanced, with silky tannins, it's the standout in the lineup.
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Robert Parker's Wine Advocate
A blend of 51% Petite Sirah, 45% Syrah and the rest Cabernet Sauvignon, the NV Annate VII (45% 2013, 49% 2014 and 6% 2015) is a full-bodied, rich and concentrated effort that has plenty of oak showing in its crème de cassis, liquid violets and licorice-driven bouquet. Despite the heavy hand on the oak, it offers tons of charm and richness, while never being heavy or cumbersome. Given the high percentage of Petite Sirah, it should evolve nicely for at least a decade.
Since their careers started in the seventies and eighties, they have worked throughout some of California’s great winegrowing regions. Over the years their passion for crafting wines inspired us to plant their own small vineyard in Paso Robles and produce their family brand, Falcone Family Vineyards.
The two of us came to the Central Coast from the Napa Valley after successful stints at Atlas Peak Vineyards (where John was winemaker) and Chimney Rock Winery (where Helen worked as assistant winemaker). They find that the pace of life in the Central Coast is well-suited to their lifestyle both as winemakers and as parents.
Their family’s team approach makes their wines truly special. John oversees farming aspects of their estate vineyard and outside vineyard sources while Helen co-produces the wines and markets them. In 1998 they celebrated the arrival of their daughter Mia, the namesake of their family vineyard. Mia assists with punch-downs, yeast cultures and grape sorting when she’s not at Cal Poly studying Wine Business.
They focus on producing high-quality Cabernet Sauvignon and Syrah for various reasons. Perhaps the most important one is that their estate vineyard is ideal for growing Bordeaux and Rhône varietals. In addition to these primary varietals, they also produce a Chardonnay from Sierra Madre Vineyard in the Santa Maria Valley.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven Central Coast wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.
Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.
This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.