L'Aventure Côte à Côte 2003
Winemaking: # Picked by hand, with grape selection upon arrival at the winery # Cold maceration (around 50 degrees F) before fermentation # Temperature controlled during fermentation and maceration (between 80-85 degrees F) # Maceration: between 15 and 21 days on the cap with 3 pump over per day # Malolactic fermentation: 100% new oak at 70 degrees F # Aging: 50% in new French oak barrels, and 50% in 1 year old French oak barrels # Length of aging: 16 months # At bottling: Alc=16.2%, residual sugar=2.2g/L # No fining, no filtering # Blend: 34% estate grown Grenache, 33% estate grown Syrah, 33% estate grown Mourvedre # Bottling: April 2005 # Production: 300 6 pack wooden cases Tasting notes: A bright ruby cast only hints at the redolent bouquet of dark fruit and hibiscus that follows. Intense black cherry, leather, and mineral notes mingle throughout a long, velvety finish. Equal proportions of Grenache, Syrah, and Mourvedre create an impeccably balanced wine. The Côte-à-Côte is a luscious, opulent "crowd pleaser", with a very elegant touch. Stephan calls it his "pleasure wine".
Stephan Asseo left Bordeaux to fulfill his dream of creating handcrafted Syrah/Cabernet Sauvignon blends. His adventure landed him in Paso Robles California where he found the perfect terroir to complete his vision. He has spent the last 10 years creating a world class vineyard from which he meticulously composes top quality, handcrafted blends.