Sine Qua Non Distenta II Grenache 2020
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Jeb
Dunnuck -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
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
Tasted out of bottle, the 2020 Grenache Distenta II is total blockbuster stuff that's darker and richer than the 2021. Red and black fruits, white pepper, classy leather, and spicy baking chocolate-like nuances all define the aromatics, and it’s deep, full-bodied, and beautifully balanced, with gorgeous tannins and a great finish.
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Robert Parker's Wine Advocate
I first tasted the Grenache Distenta II from bottle at the beginning of 2023. It has barely budged in the interim and feels expectant, its youthfully compact character waiting patiently to blossom. It comes from all four estate vineyards: Eleven Confessions (40%), Cumulus (33%), The Third Twin (21%) and Molly Aïda (6%). A blend of 77.9% Grenache, 9.4% Mourvèdre, 7.9% Syrah, 4.3% Petite Sirah and 0.5% Viognier, it was vinified using 29% whole clusters (mainly from Grenache) and matured for around 23 months in 52% new French oak of various sizes. Medium ruby in color, it takes plenty of time to unwind in the glass, segueing from streaks of coffee, peppercorn, garrigue and bresaola to a deep core of berry fruit. The medium-bodied palate sits on a razor's edge of concentration and weight, with floral and citrus-tinged fruit, fireworks of fresh acidity and the characteristic, silky smooth texture that's so impressive in the Sine Qua Non wines.
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!