Seco 2016
*** Enter the Description of this product
The 2016 Vintage
Spicy and intensely fruity at the same time, this is definitely an expression you won't find out of more "traditional" blends in California. In fact, the Touriga (with its blackberry fruit) and the Alvarelhao (with its orange peel/cherry fruit) guarantees that this is something different. The aromas jump out with berry freshness, hints of orange zest and wonderful clove/cardamom spice character that carries directly into the palate. With the wine's higher pH level (pH: 4.04!), there's already a luscious texture that just fills the whole mouth. With more earthy aspects on the entry dappled with notes of toasted oak, the mid-palate berry fruit moves seamlessly into a dark cherry flavoring that is both intriguing and enticing. The finish of sweet cherry dissipates quickly, alluring the taste buds into having another sip! Have fun and explore the world of wine with this Portuguese varietal blend!
Think of pairing this wine with spicy dishes, chili and pizza.
| Vintage | 2016 |
| Varietal | Blend |
| Varietal Composition | 41% Touriga Nacional
33% Tinta Cao
26% Alvarelhao
|
| Appellation | Sierra Foothills (El Dorado) |
| Vineyard | Rucksack Estate |
| Sugar | 22.3 |
| Acid | 0.60% |
| PH | 4.04% |
| Aging | 2-3 years |
| Alcohol | 13.90% |
| Volume | 750 ml |
| Bottling Date | 03/21/2018 |
| Cases Produced | 88 |
The Sumu Kaw Vineyards, owned by Sheila and David Bush, showcase some of the nicest fruit grown in the El Dorado appellation. On the far south-eastern corner of their vineyard at an elevation of 2,800 feet is a small 2.5 acre block of six Portuguese varieties planted in 1997 with the intention of making a Port-styled wine. Southerly in exposure on a rocky Josephine soil series, the vineyard is almost a snapshot of Portugal. The spacing of 7x10 feet allows for the less fertile conditions and the thirsty nature of the site.
Paul Bush, Owner/Winemaker
Madroña Vineyards
Camino, California.
We are a family-owned and operated winery focusing on terroir-driven, Estate-Grown fruit.
Annual Case Production: 12,000 cases
Planted Acres: 70 acres planted at the 2,850 to 3,000 foot elevation.
Career Background: Having helped plant the family vineyards as a kid in 1973, I grew up working in our winery what seemed like every day after school. I had no intention of “winding up” in the wine industry and graduated from U.C. Davis in 1989 with a degree in Economics. However, with an interest in traveling abroad, our winery offered a flexible schedule and an opportunity to work with inspiring winemakers such as Mark Foster and Hugh Chappelle. I began managing the vineyards and business in 1991 and making the wines in late 2002.
Biggest Professional Challenge: Balance! Working with my wife, Maggie, we find our greatest challenge is how to be business owners with all of its responsibilities while making the wines, growing the grapes, marketing the brand and raising two daughters. Any given day can be filled with dusting the vineyards at daybreak, acid trials before lunch, working in the tasting room in the afternoon—and then throw in a swim meet or school play for spice. Undoubtedly, every small, family winery tackles the same aspect of wearing so many hats, but the challenge and excitement is unique to each one.
Varietals that Madroña is Known for: In total, we grow 27 varieties in our El Dorado vineyards. From within these plantings, however, I believe that Malbec, Cabernet Franc, Zinfandel, Riesling and the seven Portuguese varieties (for our New-World Port) are consistently outstanding.
Short Testimonial: I truly can’t imagine doing anything else but growing grapes and enjoying wine. I believe the terroir of our region is unique with overall cool-climate aspects, peppered with warm summer days and a slightly shorter growing season. So finding the true expression of each variety for our vineyards ends up being an exciting and challenging adventure every vintage. The wines have more backbone and structure than most regions of California while showcasing the intense varietal character of mountain fruit. Most often, I find that the wine knows best in how it should be “made,” and I’m just along for the ride. As we once heard in France, “One does not make wine. One elaborates wine!” And with our Estate-grown grapes, I am quite content to be the “elaborator.”
