The primary two varietals in Navarro's house red changed with the 2013 vintage. Rather than a Syrah-Zinfandel blend that we had produced for several years, we blended Zinfandel and Pinot Noir, which yields much gentler tannins; we wanted the wine to be accessible and enjoyable upon release. We chuckled at one of the first customer reviews. “Simultaneously simple yet complex, this somewhat odd-ball blend is mainly zinfandel and pinot noir. Lifted, aromatic, yet a bit brambly and gluggable. Get it while the gettin's good.”
OK, we admit to oddball. Because the individual components were aged almost a year in seasoned, rather than new, French oak barrels, the oak flavors aren't center stage so the wine is definitely fruit driven and, on first sip, might seem simple. Nonetheless, it is a complex blend of five different varietal wines, produced from grapes grown mostly on senior-citizen aged vines, whose flavor profiles are well-etched.
Tartrate crystals on a cork. Tartaric acid is the primary acid found in grapes and wine. Rather than heavily process the wine to eliminate potential crystals as the wine ages, we prefer our wine to be in a more natural state. Tartrate crystals are affectionately known as "wine diamonds."
Jose Solano picking Pinot Noir. He's wearing a harness with a hook which holds the grape bucket; both hands are free to rapidly pick every cluster. Jose typically picks over a ton a fruit per evening.
We kept the same Zin-Pinot formula for this 2014 vintage. Zinfandel, 43% of the blend, dominates with suggestions of blackberry and forest floor. Pinot, the second largest player, 23% of the blend, chimes in with red cherry flavors and gentle tannins. Smaller additions of Syrah, Grenache and Carignane add suggestions of black cherry, strawberry and herbs. Tastes great, priced great, it's gluggable, so get it while the gettin's good. Gold Medal winner.
The Navarrouge was aged ten months in seasoned French oak barrels.