- Featured in the March 2009 Silenus Vintners Wine Club
- Retailed for $49
What a classy array of red and black fruit characteristics in this Syrah and Cabernet blend. Silky and fruit forward best describe the overall presence of this wine with a balanced dose of spice. Hold your glass up and notice the deep ruby color; this is your introduction to a rich yet fresh red blend. The Syrah meets your palate with elements of ripe cassis, plum and earth. The Cabernet shows blackberry, black cherry liqueur and a hint of graphite. The varietals in this wine are from what some consider Napa Valley’s finest vineyards and appellations. Together this complex blend is ripe, fleshy and incredibly wide on the palate with plenty of backbone for making this an age worthy wine. Enjoy now and over the next 8-10 years.
- Kirk Venge, Winemaker
61% Cabernet Sauvignon
- 45% from the III Michaels Vineyard, Oakville
- 14% from the Stagecoach Vineyard, Atlas Peak
- 2% from the To Kalon Vineyard, Oakville
- 26% from the Stagecoach Vineyard, Atlas Peak
- 13% from the Auger Vineyard, St. Helena
Blend 25 is going after a more intense and bold style of red. A heady and luscious wine like ripe Syrah, with both stoic hillside and Valley floor Cabernet blend together to build a wine that the consumer who enjoys a voluptuous red and understands a wine built for food. This wine delivers exactly that.
The Syrahs are an amazing component in this vintage. Both Stagecoach and the Auger Vineyards produce absolutely gorgeous fruit that is full of body and terrain, they are similar in their depth, structure and femininity. The power comes from Stagecoach and III Michaels Vineyards Cabernets. They give backbone and layers to this Blend. To Kalon’s coveted fruit adds its unmistakable black cherry notes. We allow the fruit to hang on the vine until it reaches its optimum ripeness of both flavor and Brix (measured sugar concentration). It is then carefully hand harvested early in the cool hours of the morning into .5-ton micro bin boxes.
Carefully de-stemmed, the whole berries are moved to tank for a three day cold soak prior to the onset of fermentation. Total fermentation time was 14 days to 20 days. Each vineyard lot is individually vinified from fermentation to barrel and allowed to mature singly. The process culminates in blending sessions which take countless hours of intense concentration and a keen interest in allowing each component not only to express its unique characteristics, but to harmonize and complement the wine as a whole. Blend 25 ages in a selection of 50% new tight grain French oak barrels. Individual lots rest for 20 months and the final Blend for an additional two month period.