Big House Red 2011

Winemaker's Notes:

The grapes underwent a cold soak for a couple of days, and then were fermented at 60°-65°F. Portions of the blend underwent malolactic fermentation and a barrel régime with mostly French and American neutral oak. Food Pairing: A true trump card, Big House Red pairs well with all grilled meats, lasagna Bolognese, grilled vegetables or even sashimi grade Ahi tuna.

  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • + List It
  • + Critic Score

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
2.7 5 0.5
Average Rating Rate It Add
Big House Wines:
The Big House wines were born of the subversive notion that the California climate is more hospitable to the rollicking, sun loving grapes of Mediterranean France, Italy and Spain than some other varieties that should probably remain nameless (eg: cabernet sauvignon, chardonnay, and merlot). In the big house we have gone back to our roots, blending these distinct varieties to create a far more ... Read more
The Big House wines were born of the subversive notion that the California climate is more hospitable to the rollicking, sun loving grapes of Mediterranean France, Italy and Spain than some other varieties that should probably remain nameless (eg: cabernet sauvignon, chardonnay, and merlot). In the big house we have gone back to our roots, blending these distinct varieties to create a far more complex wine that elegantly matches a wide variety of cuisine, from pizza, to BBQ ribs and roast chicken. Why Is It Called Big House? Our Soledad Winery in Monterey County, is a mere ankle iron’s toss from the Soledad State Correctional Facility, aka The Clink, The Slammer, The Hoosegow, The Cooler. Our vineyard portrayed next to The Pokey in a visually benevolent milieu likely not familiar to the “residents” of the Big House, yields a most compelling wine. The Big House actually resides on an oenophilic temporal door between California and the Mediterranean. Our winemaking philosophy is driven by several very salient themes, that include: 1) Having as much fun as possible in the enterprise of winemaking as the government agencies will allow; 2) producing wine and wine labels that will inspire and move people; 3) retaining as much of the natural qualities of the grapes as possible, and making wines that are friendly both to foods and the people that consume them; 4) Always giving priority to lesser known varietals in the hopes of uprooting the homogeneous mass that is currently controlling out palate and our wallet. Read less

Member Reviews for Big House Red

Add your review
Snooth User: bobcatpunk
959686568
2.50 5
01/27/2013

smooth, fruity, not great but not horrible



All Prices

Shipping to:

The grapes underwent a cold soak for a couple of days, and then were fermented at 60°-65°F. Portions of the blend underwent malolactic fermentation and a barrel régime with mostly French and American neutral oak. Food Pairing: A true trump card, Big House Red pairs well with all grilled meats, lasagna Bolognese, grilled vegetables or even sashimi grade Ahi tuna.

Best Wine Deals

See More Deals »

Syrah Top Lists








Snooth Media Network