New Release: 2007 Justin SAVANT

Mrs. Vinitrek and I had a chance to visit Justin in Paso Robles, California last year and we really enjoyed the laid-back atmosphere and approachable wine.

Now, Justin’s got something new to share:  SAVANT (all caps).  As the winery describes the bold name:

First, let’s decipher the name: “SAVANT”. According to the Merriam-Webster Dictionary, savant means “a person of learning; especially: one with detailed knowledge in some specialized field.”

Why is this wine entitled to a name meaning “expert”? Well, for starters, we “expertly” marry juice from two of our best known varietals: cabernet sauvignon and syrah.

Now we haven’t tasted tasted it (c’mon, feel free to send a bottle along with your news items!), but others have.  The 2005 SAVANT (sounds a bit like a car, no?) won double gold, best of California and best of class at the California State Fair, 91 Points from Wine Enthusiast (06 SAVANT) and 90 Points from The Wine Advocate (04 SAVANT).  So maybe they’re on to something.  Again, not to belabor the point, but we haven’t tasted it ourselves.  Sigh.

If you open a bottle, let us know what you think!

WINE NOTES:

Tasting Notes:  The 2007 Savant is dark ruby in color with a slight crimson hue. Aromas of dried flowers, wet earth, cocoa and caramel surround plum and black cherry in this barrel fermented red blend. The entry is soft and supple, filled with sweet fruit that layers your mouth. The mid palate balances the bright fruit of Syrah with the power and acidity of Cabernet Sauvignon. Structured, integrated tannins from the 68% new oak evolve into a lush velvety finish garnished with flavors of coffee, vanilla and butterscotch.

Vineyard Notes:  The 2007 growing season began with a cold, dry winter, resulting in an early bud break. Spring remained dry and warm, providing a consistent climate for canopy growth. In early summer, the soils were depleted of their water holding capacity, naturally reducing yields by 30%. A mild, early summer eventually turned hot. Consistent temperatures in the mid 90’s ripened fruit consistently throughout the harvest season.

Production Notes:  Our winemaking team began sampling the ripening grapes on a regular basis in early September.  During the last few weeks before the grapes were picked, we tasted the skins, juice and seeds two to three times per week.  We evaluated color, flavor and tannin ripeness to determine the exact harvest date. A skilled crew handpicked the grapes into ½ ton picking bins.  Once at the winery, a sorting area removed any less than perfect clusters. Our crusher-destemmer removed all of the stems and lightly crushed the grapes.  The must (crushed grapes) was then placed in a stainless steel tank for the Cabernet portion, and small, brand new 59 gallon French oak barrels for the Syrah portion. UV-43 yeast, a strain known for its intense cherry and berry characteristics, then fermented the wine to dryness over a twelve-day period.  During fermentation, the tank fermenting wine was pumped over for about 35 minutes up to four times daily to extract the ripe tannins and intense flavors from the skins. The barrels were punched down four times daily to control temperature and enhance extraction from both skins and wood. Free run juice from both lots was used for the final blend.  Malolactic fermentation took place in barrel to help incorporate the oak faster. 18 months in 68% new French Oak helped soften the tannins and lengthen the mid palate. We blended the wine in August and put it back into barrel for ten months to ensure the wine was integrated before bottling. A small amount of Malbec (4%) was blended in to brighten the fruit in this rich, concentrated wine.

Price:  $45.00

To Purchase:  click here.