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Three Wine Company Old Vine Field Blend 2013

Winemaker's Notes:

This Old Vine Field Blend is a luscious combination of ancient-vine Carignane (47%), Petite Sirah (21%), Zinfandel (16%), Mataro (15%), and Alicante Bouschet (1%). Each of these varietals contribute to the deep purple/black color and piercing, high-toned aromas of boysenberry, violets and dark plum. Massive on the attack, showing off all of its 100+-year-old-vine pedigree. Packed with crushed black fruits and black cherry liqueur, the finish remains firm and vibrant. Drink now (hard not to), or lay down for up to a decade. As with all these ancient-vine reds, oxygen is its friend. The grapes developed slowly and sugar development appeared to lag while the acidity remained vibrant. Ripeness was pushed to higher levels until the perfect balance was achieved resulting in luscious aromatics of blackberries, raspberries, violets and sweet herbs. The taste is rich, dense and chewy, packed with crushed black and red fruits, with a mouthfeel that is extravagantly lush and opulent.

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Three Wine Company:
Matt Cline was born in Inglewood, California in 1961, eighth of nine children. Matt graduated from Notre Dame High School in Sherman Oaks in 1979. He continued his education at the University of California at Berkeley with a degree in entomology in June, 1984. Then Matt studied enology at the University of California at Davis in 1985 and 1986. Matt's winemaking career began in 1982 helping his... Read more
Matt Cline was born in Inglewood, California in 1961, eighth of nine children. Matt graduated from Notre Dame High School in Sherman Oaks in 1979. He continued his education at the University of California at Berkeley with a degree in entomology in June, 1984. Then Matt studied enology at the University of California at Davis in 1985 and 1986. Matt's winemaking career began in 1982 helping his brother at his Oakley winery; in 1985 he began as winemaker and creative director at Cline Cellars. In addition to his position at Cline in 1986 he joined Conn Creek as the assistant winemaker which lasted through 1989. Over the course of his 16-year career at Cline, Matt was responsible for branding Cline Cellars' unique style of winemaking. Cline Cellars' wines have won countless awards including the 1998 Sonoma County Harvest Fair Sweepstakes Award for his 1996 Syrah Los Carneros, selected from among 587 wines. Cline Cellars has also had the distinction of being one of Wine & Spirits Magazine's American Wineries of the Year in both 1999 and 2001. In 2001, Matt started Trinitas Cellars where he concentrated on producing premium, old-vine Zinfandel, Mataro, and Petite Sirah. After building sales to over 9,000 cases, Matt and his wife Erin sold the brand at the end of 2006. Following the sale of Trinitas Cellars, Matt launched S3x (S three times - small, sweet, sips) a botrytis late harvest wine from the Russian River Valley. At the 2008 San Francisco Chronicle Wine Competition the 2006 S3x Late Harvest Riesling won a Sweepstakes Award. The wine was amongst 4,235 wines from over 1,500 wineries across the U.S.A. Along with the S3x brand, Matt will continue to produce Zinfandel, Mataro and Petite Sirah from Contra Costa and Russian River Valley. All of these wines will be produced under the three label, which will be officially released in 2008. When Matt is not racking and perfecting his winemaking techniques, he enjoys fly fishing and gardening as well as relaxing at home in Sonoma with his wife, Erin and their three children. Read less

This Old Vine Field Blend is a luscious combination of ancient-vine Carignane (47%), Petite Sirah (21%), Zinfandel (16%), Mataro (15%), and Alicante Bouschet (1%). Each of these varietals contribute to the deep purple/black color and piercing, high-toned aromas of boysenberry, violets and dark plum. Massive on the attack, showing off all of its 100+-year-old-vine pedigree. Packed with crushed black fruits and black cherry liqueur, the finish remains firm and vibrant. Drink now (hard not to), or lay down for up to a decade. As with all these ancient-vine reds, oxygen is its friend. The grapes developed slowly and sugar development appeared to lag while the acidity remained vibrant. Ripeness was pushed to higher levels until the perfect balance was achieved resulting in luscious aromatics of blackberries, raspberries, violets and sweet herbs. The taste is rich, dense and chewy, packed with crushed black and red fruits, with a mouthfeel that is extravagantly lush and opulent.

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