
The Three Amigos Vineyard is RSV’s oldest vineyard.
Three Amigos Vineyard
Los Carneros, Napa Valley
2015
A California classic that exemplifies the marriage of the cool Carneros climate combined with the depth of the 2015 vintage. Yields may have been low but the quality and texture overcompensate to make for a sublime wine. Ripe black cherry, strawberry, red plum and raspberry highlight an array of delicious red fruits while violet and rose lend a floral character backed by earthy notes, fennel, pencil lead, sandalwood and cinnamon. The initial juiciness gives way to well integrated tannins and mouthwatering acidity that drive home a long finish. This vintage of the Three Amigos Vineyard Pinot Noir has bones for the long-haul… if you can resist the temptation for the instant gratification it provides now.
The Three Amigos Vineyard is RSV’s oldest vineyard.
The Three Amigos Vineyard is RSV’s oldest vineyard.
Not only was it RSV’s first vineyard, it was RSV’s first vineyard to be converted to organic practices almost three decades ago.
This cuvée was crafted from five heirloom selections and three clones grown on the three adjacent vineyards known together as the Three Amigos Vineyard in the cool southern reaches of the Carneros region.
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Thought For Food…
and wine!
“Don’t write about climate change, no one wants to hear about it when they’re trying to enjoy their wine!” - advised a well-meaning individual. She has a point. Wine is about pleasure. It helps us escape the pressures of daily life as we enjoy a meal with friends and family. It can be a cheap vacation, transporting us to another time and place as we pop a bottle complemented by foods from other lands. It is an affordable luxury.
But I can’t look away while Napa and the planet burn. This June and July set records as the two hottest months in the recorded history of the world. There is no longer a question of whether or not human activity is contributing to climate change and there is no longer a question of when the impacts of climate change will be felt. The wine industry is already feeling it and agriculture as a whole must do more to educate themselves, change their practices and take steps to over-compensate for the inevitable harm they do. Then, it is a matter of transparency so the customer can make a choice because, in a capitalist society, the customer wields the power of the pocketbook. It is a power that can transform agriculture, industry and even governments.
There was a recent article in the San Francisco Chronicle about the impact of climate change on the wine industry and how some wineries and growers are planning for a hotter future by experimenting with new, old varieties of grapes and/or unique combinations of clones and rootstocks to create a grapevine that can thrive in a hotter climate with more erratic weather extremes. Though I think it great that they are planning for a hotter dystopian future, the article ignored that they can be part of the problem. They need to address and fix the practices that contribute to climate change and become an example for the world.
We have a megaphone. We have an opportunity to broadcast that we care and we can make a difference. I have said before and will repeat until I am red in the face that it is our responsibility to practice “guilt-free hedonism” and do no harm while we produce our luxurious bottle of escapism. The alcohol industry slogan of “Drink Responsibly” should mean more than awareness of the effects of alcohol on an individual’s body and should include awareness of the farming and production methods that impact the planet.
Lighten Up
I host a lot of wine dinners around the country. Sometimes I cook, sometimes I work with chefs to create a menu and sometimes I let them have free rein to create what they want to accompany the RSV wines.
When we reach the meat course, especially if lamb is on the menu, most Chefs or Sommeliers lean towards Cabernet Franc or Cabernet Sauvignon. It would seem that a full-flavored red meat such as lamb would make sense with a bigger red, but many times lamb needs something lighter in body, higher-toned and bright to cut through the full flavor and provide contrast to the rich meat. This is where Pinot Noir fills in nicely. It has enough body to stand up to lamb but also has nice acidity and lighter tannins that lighten a lamb dish rather than weigh it down.
The spices in this lamb shoulder meet the cherry and soft berry flavors of RSV’s Three Amigos Pinot Noir head on. The proximity of the Three Amigos Vineyards to the bay preserves the freshness and acidity of the grapes. Another boost to break through the richness of the braise. Add a freshly baked pita bread or two and you have a pretty much perfect meal.
Next time you prepare lamb, reach for Pinot Noir instead of Cabernet.
Until the Next Wine....
Maria
The Three Amigos Vineyard is RSV’s oldest vineyard. Not only was it RSV’s first vineyard, it was RSV’s first vineyard to be converted to organic practices almost three decades ago. The goal of going organic was multi-dimensional. Of course the primary goal was to produce a better wine - and do so without inflicting harm on the planet and those living near the vineyard. RSV’s winemaker postulated that if the effects of climate change were inevitable, practices should be employed to sequester carbon and increase the organic content of the soil. That process - now called regenerative agriculture - helps create a sturdy, less-vigorous vine that can hold up to extremes in weather.
Planted with chosen heirloom selections and French clones of Pinot Noir, the Three Amigos Vineyard became RSV’s school of higher education as it was converted to organics during the time of the phylloxera epidemic. It also provided a foundational reference point for clonal selection as the original Pinot Noir vines were from California heirlooms. What was learned on the Three Amigos Vineyard was applied to all of RSV’s almost 200 acres of vineyards over six locations - five in in Napa and one in Sonoma.
This cuvée was crafted from five heirloom selections and three clones grown on the three adjacent vineyards known together as the Three Amigos Vineyard in the cool southern reaches of the Carneros region.
The fourth year of the drought rendered numerous small, compact clusters. Hand harvested at night and delivered cool to the cellar door in the early am, the grapes were de-stemmed and fermented on natural yeasts. Due to the drought, the smaller berries and thicker skins led to a higher skin to flesh ratio that delivered concentrated flavors with firm acidity and tannins. The wine was aged in about 30% new French Oak in the RSV caves for almost one year to produce an elegant and exceptional bottle of wine.
© Robert Sinskey Vineyards
100% Certified CCOF Organic Vineyards