Sine Qua Non Distenta II Grenache (1.5 Liter Magnum) 2020
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Dunnuck
Jeb -
Parker
Robert
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Blend: 77.9% Grenache, 9.4% Mourvèdre, 7.9% Syrah, 4.3% Petite Sirah, 0.5% Viognier
Professional Ratings
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Jeb Dunnuck
The 2020 Grenache Distenta II is a blend of mostly 78% Grenache and the rest Mourvèdre, Syrah, Petite Sirah, and a tiny splash of Viognier. It's a ripe, sexy, insanely good barrel sample that has remarkable purity, tons of black raspberry and cassis fruits, perfect balance, full-bodied richness, and an already complex bouquet of violets, spice, and flowers. I continue to be blown away by what this estate seems to achieve with Grenache in just about every vintage.
Barrel Sample: 97-100
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Robert Parker's Wine Advocate
Still in barrel, the 2020 Grenache Distenta 11 is a blend of 77.9% Grenache, 9.4% Mourvèdre, 7.9% Syrah, 4.3% Petite Sirah and 0.5% Viognier. Fruit comes entirely from the Krankls' estate vineyards: Eleven Confessions (40%), Cumulus (33%), The Third Twin (21%) and Molly Aïda (6%). It was made with 29% whole clusters, predominantly Grenache. "Ten years ago, I was afraid of whole clusters," Manfred Krankl recalls. "Now, I quite like it, especially on Grenache, a little less so on Syrah." Matured about 23 months in 52% new French oak and demi-muids, it has a deep ruby-purple color and slowly opening scents of wild berry jam, burnt orange peel, black tea leaves and coffee beans. The palate is full-bodied yet light on its feet, with juicy, floral flavors and a dreamy texture woven from loads and loads of super-fine tannins.
Barrel Sample: 97-99
Sine Qua Non has its own winemaking facility in Ventura, California not far from the Santa Barbara vineyards where the fruit is sourced from. In the last few years Manfred and his wife, Elaine, have begun creating their own vineyards dedicated to Rhone varietals. Their winemaking philosophy is to work in very small batches, gravity flow, natural yeasts (unless a fermentation problem is anticipated), long lees aging for the whites and repeated racking for the reds to open them up. This is a modified explanation of a very dedicated and artistic approach to winemaking. The wines are simultaneously very rich and elegant, superbly balanced and thoroughly harmonious with food, never overwhelming.
California is a winemaking colossus; by itself it is the fourth largest producer in the world. Red wine accounts for 56% of the total by volume, and red grapes 63% of total acres planted. In addition, a number of California red wines are heralded as being among the most prestigious and sought-after wines in the world.
While the state’s incredibly diverse geography, soils and microclimates allow for a wide array of styles, the key factor unifying California red wine is the abundance of sunshine and a long, consistent growing season. This leads to well-developed fruit marked both by impressive ripeness and balancing acidity.
The state’s most famous red wine region, of course, is Napa Valley, where Cabernet Sauvignon reigns as king. But California boasts a wealth of other impressive appellations. The much larger and climatically varied Sonoma County also produces world class California Cabernet, along with wonderful examples of California Pinot Noir and Zinfandel.
Fine versions of Cabernet and Zinfandel hail from Paso Robles as well, which is also gaining fame with Rhone varietals like Syrah and Grenache. As for Pinot Noir, terrific examples can be found from AVA’s such as Anderson Valley, Carneros, Santa Lucia Highlands and Sta. Rita Hills. Wineries in Santa Barbara and San Luis Obispo Counties are making wonderful Syrahs, and the Sierra Foothill appellations are proving to be an experimental hotbed, with Italian and Spanish varietals employed to great effect.
This of course is a mere sketch. The subject of California red wine is as deep and broad as an ocean, and absolutely a joy to explore!