THE C.R. SANDIDGE WINES
No. 17 Devil’s Smoke Stack
Petit Sirah 79%
This port wine is a magnificent blend from the; 2011, 2012 and 2013 vintages.
Our # 17 Devil’s Smoke Stack was crafted using grapes from two excellent Washington State vineyards. I would like to take a moment to not only discuss the vineyards but also the people working each vineyard. The 2012 and 2013 Petit Sirah were harvested from the Bob Buoy vineyard located in the Yakima Valley AVA region. Bob is one of our State’s finest. This man and his crew are completely dedicated to growing superb quality grapes. His vineyard site is just west of the town of Benton City. The terroir is without question amazing for growing serious red wine grapes varieties. Only 18 – 24 inches of clay loam top soil exist prior to encountering fractured calcareous basalt and finally basalt bedrock. The vineyard growth is easily manipulated as it is easy to water stress. The 2011 vintage Syrah grapes were supplied by the always excellent Rivers Bend Vineyard. As luck would have it, Mr. Buoy and his crew also work their magic in the Rivers Bend vineyard. Athena and I are honored to be associated both professionally and personally with Bob and his crew.
All fruit was handpicked into ½ ton bins. Within hours, the fruit arrived at the winery to ensure the highest quality possible. All of the grapes were sorted by hand to glean out any damaged fruit. The grapes clusters were destemmed and lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded at temperatures ranging from 55 – 85 degrees Fahrenheit over an eleven day period. Once the yeast fermentation reached a Brix reading of 10, the wine was pressed off. At 8.5 Brix, a 22 percent brandy add was made to stop the yeast fermentation. The malo – lactic fermentation was also stopped due to the high alcohol content. The wine was tightly filtered at bottling. This port style wine is an artful blend of three different vintages.
Richly complex flavors and aromas of raisined black cherry, blackberry and a slight nutty note match perfectly with caramel, toasted coconut and sweet vanilla barrel notes. The mouthfeel is full bodied. It simply keeps giving long after passing over your palate. This wine may be aged a good 8 to 15 years. Enjoy after a fine meal with the finest blue cheeses or salted – roasted nuts. A nice medium to full bodied cigar will also do the trick! Thank-you for your friendship and support. Enjoy!!
|Acidity:||5.6 grams per liter|
|Residual Sugar:||80 grams per liter|