The Third Twin Nuestra Senora Del Tercer Gemelo (Sine Qua Non) 2017
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Parker
Robert -
Dunnuck
Jeb
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Blend: 42% Grenache, 17% Mourvèdre, 15% Petite Sirah, 12% Graciano, 11.5% Syrah, 2.5% Viognier
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Robert Parker's Wine Advocate
This is the second edition of this single-vineyard cuvée from The Third Twin estate in Los Alamos, as a follow-up to last year’s “Nuestra Senora Del Tercer Gemelo,” but this time the core of the blend is Grenache as opposed to Mourvèdre. Due to a possible trademark dispute, this wine may get a name change prior to release, potentially to be called, “The Other Lady.” The small proportion of Viognier in this blend was co-fermented with red grapes, but interestingly, because it ripens earlier than the reds, the white berries were frozen and added to the reds at the time of fermentation. As an added bonus, these frozen grapes help to cool and, therefore, slow the fermentation. This wine was recently bottled, on May 22, 2020, after spending 32 months in French oak, 12% new.
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Jeb Dunnuck
Coming from the more sandy soils of the estate The Third Twin Vineyard and just bottled, the 2017 The Other Lady TBD checks in as 42% Grenache, 17% Mourvèdre, 15% Petite Sirah, 12% Graciano, 11.5% Syrah, and the final 2.5% Viognier. It saw just a touch of stems (18%) and spent 32 months in just 12% new French oak. Deep purple/blue, it offers a stunning bouquet of blueberries, black cherries, bay leaf, smoked game, pepper, and violets. Rich, full-bodied, and beautifully concentrated on the palate, with ripe tannins, it shows the more focused, structured style of the vintage beautifully and is going to be long lived.
Other Vintages
2018-
Dunnuck
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Parker
Robert
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Parker
Robert -
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Jeb
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.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast California wine district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the Central Coast California wine region could probably support almost any major grape varietiy, it is famous for a few Central Coast reds and whites. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.