Delved deeper into my recent Idlewild stash:
1. Idlewild GrenacheGris GibsonRanch/MendoCnty (12.9%; www.IdlewildWines.com) Healdsburg 2013: Med.light red/cranberry/deep salmon color; very attractive cranberry/strawberry/Grenache/floral/rose petal/spicy some earthy/dusty/OV/metallic rather fragrant/perfumed interesting/attractive/savory nose; rather tart quite austere/lean/hard/metallic/tangy/savory light floral/grenache/strawberry/rose petal quite dusty/OV/earthy flavor w/ some hard/austere/raspy tannins; long dry/austere/lean/metallic/tangy/tart light bright/strawberry/Grenache/floral/rose petal rather dusty/OV/earthy dry/austere/savory finish w/ light/hard/angular tannins; reminds me of the austerity of the Tempier rose but w/ more perfume; reminds a bit of Rousillon or Corbieres Cinsault Rose but w/ more fragrance; a bit like a Nebbiolo Rosato by the raspy tannins; a lovely perfumey light red but rathe austere/angular on the palate. $28.00
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A wee BloodyPulpit:
1. I was a bit taken aback by this wine initially. I was expecting something more along the lines of the recent Bedrock Grenache I recently had out there. My understanding it was also made from this same GibsonRanch GrenacheGris but, as the TTB doesn't acknowledge GrenacheGris as a variety, it had to be labeled as simply Grenache. Apparently Sam got the GrenacheGris by the TTB folks one way or another.
This wine obviously had some skin contact as it had some color to it...definitely not a rose wine. The color had a slightly strange cast to it that kinda suggested brown, but not from oxidation or age. I couldn't quite put my finger on it...maybe the color of an Italian Grignolino or Brachetto...just some sort of weird phenolics in it.
On the palate, I was surprised by the nature of the tannins...kind of on the raspy side. And lots of earthy/dusty character that I presume is from the old-vine as these were planted in the late 1800's. Lots of savory character & I kept going back for another glass to pick up something different. Serving it at rose temperature was wrong, needs to be at red wine temperature to ameliorate the tannins.
As I expected, it took food to make this wine really sing. With butter/oven-roasted d'Avignon radishes w/ fresh oregano and a basil aioli, a very savory dish, this wine really hit its stride.
A very interesting savory light red for apps and a taste of history.
Tom