2011 Trousseau  SOLD OUT

2011 Trousseau SOLD OUT

Bastardo, which is this varietal's name in Portugal, is known by 27 different names (the approved name in the USA is Trousseau). This varietal is perhaps one of the rarest red grapes in the country, with only a handful of winemakers producing this wine alone or in a blend. The total vineyard acreage — probably 15 acres or less — under production is so small that it is not reported on the USDA's annual grape crush report.

The budwood for these vines came from the El Gavilan Vineyard, planted in San Benito County in the 1890s, and obtained by Ron Siletto before the original vines were removed and replaced by new root stock and different grapes. This is a heritage grape that is in danger of disappearing from production in the US.

I normally blend this wine with Tempranillo to make Pimenteiro (the 2009 vintage is currently available).  By itself the pepper can be overwhelming, but we have club members who love it just by itself.

The 2011 vintage is the most elegant 100% Trousseau that we've ever released.  The pepper is not as strong as in some previous years, but the flavors in the 2011 are remarkably delicate and lingering.  The nose is floral with hints of white pepper and leather; it has a round mouthfeel with coffee and seasoned driftwood mingled with the fruit.

This is the wine we always find the most interesting to pair with food.  We're usually surprised at what works well with the pepper flavors. Serve this big-flavored but elegant wine with lamb shanks, osso buco, chicken tamales, veggie lasagna, and absolutely anything that likes a hint of pepper.

Regular $37.00 | Club $29.60

Specifications

  • Varietal Composition: 100% Trousseau (Bastardo)
  • Appelation: San Benito
  • Vineyard: Siletto Family Vineyard, San Benito County
  • Harvest Date: September 30, 2011
  • Brix at Harvest: 25.3
  • pH at Harvest: 3.41
  • Time in Barrel: 34 months
  • Bottling Date: August 28, 2014
  • Alcohol: 14.2%
  • Release Date: November 1, 2014
  • Production: 96 cases

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