THE C.R. SANDIDGE WINES
2015 Whistle Punk
The 2015 vintage was a growing season winemakers were quite pleased with in general. I rated it a solid 8.5 on a scale of 0 to 10. Our grape growers hung decent amounts of fruit on their vines which were able to fully ripen come September and October. From the Yakima Valley, the grape varieties Syrah, Malbec and Merlot performed exceptionally well. Great – ripe red and black berry flavors, fine grained tannins and decent acidity were what characterizes the fruit which ultimately was crafted into our 2015 Whistle Punk.
2015 Whistle Punk was made using grapes from two excellent Washington State vineyards. The Bob Buoy vineyard located in the Yakima Valley AVA region supplied the Petite Sirah, Malbec and Merlot fruit. Bob’s vineyard site is just west of the town of Benton City. The terroir is amazing for growing red wine grape varieties possessing impressive depth and structure. 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 Syrah fruit was harvested from the Yakima Valley AVA vineyard Rivers Bend. This vineyard site is situated right beside and to the east of the Buoy Vineyard.
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 or MOG (material other than grapes) such as leaves. The grapes clusters were destemmed and the berries lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded on the grape skins at temperatures ranging from 55 – 85 degrees Fahrenheit over an eighteen day period. Once the yeast fermentation reached a Brix reading between 6 and 10, the wine was pressed off. The malo – lactic fermentation was permitted to occur while the wine was in barrel utilizing native ML bacteria. Twenty-five months of barrel aging in 100% new French oak truly complimented the wines flavor and aroma profile. The wine was tightly filtered at bottling.
Deeply scented – ripe red and black fruits aromas burst forth from this wine. Ripe blackberry notes combine with those of ripe plums and raspberries. Vanilla bean and caramel compliments of the French oak barrel aging add additional highlights. This wine is full bodied. Fine grained tannins balance out the luscious fruit. This wine may be aged a good 6 to 8 years. A meal centered with comfort foods such as a stew made from organic potatoes, carrots, sautéed onions, lots of mushrooms and bit of wild rice is a good paring.
|Acidity:||5.5 grams per liter|