Palate
Grenache is really the star of the show, and it exhibits all the hallmarks of exceptional coolth—bright raspberries, red fruit, esp. black currant, with a strong suggestion of black pepper and mint, a whiff of dark earth, and a supple, lingering finish. This wine is exceptionally spicy, peppery and perfumed, and pairs exceptionally well with a range of dishes, not the least being peppered ahi tuna steak.
Winemaking
We aim for weapons-grade fruit from our sundry Grenache vineyards, with the intent of producing killer Cigare, but sometimes we end up Clos (but no Cigare). We created the 2016 Clos de Gilroy from hand-harvested grapes deriving from five Central Coast vineyards. The fruit was hand-sorted, gently destemmed, and cold soaked to enhance avor and color extraction. The must was gently punched doon to gently enhance extraction and underwent somewhat extended maceration for greater integration.
Food Pairing
Ahi tuna steak.
