THE VINTAGE:
• The 2016 vintage experienced the best of both worlds with a hot spring and early summer. A cooler than normal end of the ripening season allowed the wines to have ripeness, yet maintain freshness and elegance.
• The early dry and warm spring, combined with cooler temperatures in August and September, slowed down ripening
and resulted in the longest harvest on record in Washington State.
• Overall, 2016 saw very favorable growing conditions, producing wines with nicely resolved tannins and maturity.
WINEMAKING:
• Red varieties including Syrah, Mourvedre and Grenache were gently destemmed and fermented for 7–10 days on the skins.
• After fermentation and malolactic conversion, most of the wine was held in stainless steel. Only a small portion saw some French oak to add a little structure and a layer of aromatic complexity. The goal was to preserve fresh fruit flavors.
• Most of the varieties were vinified separately with the final blend being assembled just weeks prior to bottling. The exception was Viognier co-fermented with Syrah.
FLAVOR PROFILE:
Juicy and fruit-forward, 14 Hands Run Wild showcases a vibrant blend of red grape varieties with flavors of ripe blueberries, black currants and black raspberries. Soft tannins, lively acidity, and a lingering finish allow for endless pairing options. - Keith Kenison, Winemaker
RECOMMENDED FOOD PAIRINGS:
Pasta with Marinara, Pizza, Burgers, Grilled Beef Steak
Blend:
75% Syrah
13% Mourvedre
7% Grenache
3% Viognier
2% other varieties
TA: 0.54g/100mL
pH: 3.80
Alcohol: 13.5%