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2022 Le Blend

2022 Le Blend
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SKU: 2022LeBlend
Wine Specs
Vintage
2022
Varietal
Blend - red
Appellation
Willcox
Harvest Date
September
Acid
TA: 5.6 g/L
pH
3.77
Aging
Aged 5 months in 6% 1-year-old French (Alain Fouquet Cooperage) and 92% neutral oak barrels. Aged another 6 months in 19% new French staves, 13% 1-year-old French and 68% neutral oak barrels. Twice racked. Filtered, but unfined.
Alcohol %
14.8
Wine Profile
Tasting Notes
LeBlend began in 2014 as a one-off, kitchen-sink blend of components that remained after assembling our other wines. There was some thought that went into it. We were aiming to balance our lighter, fruitier, leftover Italian varietals with the darker characters of varietals like Syrah, Tempranillo and Petite Sirah to make a soft, easy-drinking wine with a broad range of fruit characters. Because of the surprising popularity of that first vintage, we added LeBlend to our regular portfolio and started sourcing fruit more specifically for it. The composition still changes every year, but LeBlend has a definite theme and identity now. It has also quite accidentally become one of our best sellers! This year’s vintage is food-friendly as always with fresh acidity; bright, red fruit and a surprising grip to the finish. Only 16 barrels produced.
Vineyard Notes
Willcox AVA – Cochise County, AZ - 57% Sangiovese from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 17th - 15% Graciano from Dos Amigos Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept 11th - 10% Graciano from Rhumb Line Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 13th - 9% Grenache from Rhumb Line Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 8th - 4% Aglianico from Cimarron Vineyard.Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 30th - 3% Montepulciano from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 29th - 2% Syrah from Dos Amigos Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 11th - Sugar at harvest: 24.8 Brix average
Production Notes
Destemmed but not crushed to open-top, ¾- and 1.5-ton bins. Lots were left an average of ~20% whole-cluster. Inoculated with specially selected yeasts (BRL97, BM45, Rhone2226, T73, Clos, MT, RC212, D254, CVRP, Tango, D80, UV43 & V1116). Hand-punched 3-4 times daily. Inoculated with malolactic bacteria (Omega) around 3 Brix average. Pressed at dryness after 11 days average skin contact. Settled 3 days average before barreling.
Production
397 cases
Other Notes
Drink now or cellar 5+ years