• 2021 Red RoanNew!
    47% Syrah, 35% Grenache Noir, 18% Mourvèdre
    Mendocino
    • (750 ml) $33.00
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Horse of a different color

For years, we've been playing mad scientist blending between three red grape varieties best known in the Rhône: Syrah, Mourvèdre and Grenache Noir. It's like a grape love triangle that's been brewing for ages. We've had Syrah and Mourvèdre doing their dance for three whole decades, and Grenache Noir decided to join the party in 2007. For years we bottled these wines separately, but we scratched our heads, wondering why it took us so long to make this great blend. Maybe it's because they're all neighbors in the same vineyard, or perhaps they're just such a tight-knit grape trio. Either way, we decided it was high time to bottle their finest collaboration. The name may be a bit on the quirky side, but trust us, there's no horseplay involved. These grapes were nurtured with love and biodynamic care at Dark Horse Vineyards, under the watchful eye of Heath Dolan.


Sophia, a recent UC Davis microbiology graduate and Navarro's 2023 harvest lab intern, collecting the juice from a tank of fermenting red must. We measure the sugars daily to determine how the fermentation is proceeding and calculate the timing of when to press. After the must has been punched down and mixed, she inserts a long-handled cup to collect the juice from the middle of the tank (above) then fills the bottle with the liquid before taking it to our lab (left).

Heath's father, Paul, was a visionary in organic grape growing in the county. So, what can you expect in each sip of this grape extravaganza? Syrah introduces flavors of black cherry and a firm tannin handshake. Grenache Noir steps in to give it a warm, strawberry-herbal hug. Then, Mourvèdre adds its own twist with flavors that suggest the forest floor—talk about a nature-loving grape! It all combines to create a wine that's as complex as it is delightful. Cheers to a trio that finally found their groove in a bottle! Gold Medal winner. 93 points.

Specifications
  • Harvested: Sept. 3 to 17, 2021
  • Sugars at harvest: 26.0° Brix
  • Bottled: Aug. 18, 2022
  • Cases produced: 450
  • Alcohol: 14.3%
  • Titratable acidity: 6.0 g/L
  • pH: 3.66