Black Russian Red Vintage Set
2013 + 2014 + 2015
2013 Black Russian Red
This vintage of Black Russian Red has an enticing deep red-purple color backed up with aromas reminiscent of black currants, elderberry, ripe plum, and ripe red raspberries. This medium bodied wine combines all these aromas on the palate with tart cherries, mellow oak character and rich, silky tannins all leading to a nice, long and contemplative finish.
A total of 4.42 tons of estate grown Saperavi and Sereksiya Charni grapes were harvested by hand on October 17, 2013. They had 21 brix natural sugar, 1.02 TA and a 3.18 pH. The grapes were de-stemmed, crushed and inoculated with yeast. Fermentation lasted for eight days at 62-77 degrees and the must went through 100% malolactic fermentation. The must was then pressed and the wine was then aged in seven year old and new American oak barrels for 27 months. The wine was then transferred into stainless steel, egg white fined and cold stabilized. It was then filtered and bottled on July 19, 2016. The finished wine has 0.66 TA, a 3.42 pH, 0.5% residual sugar and 12.4% alcohol. 183 cases produced.
2014 Black Russian Red
A total of 4.46 tons of estate grown Saperavi & Sereksiya Charni was harvested by hand on October 17, 2014. The grapes had 21 brix natural sugar, 1.32 TA and a 3.10 pH. The grapes were destemmed, cold soaked overnight and then inoculated with yeast and fermented at 61-74 degrees for nine days. A full malolactic fermentation was completed. The wine was then pressed and transferred into a combination of new and used American oak barrels for 28 months of aging. After this time, the wine was transferred into a stainless steel tank, egg white fined, cold stabilized and then filtered and bottled on June 26, 2017. The finished wine has 0.70 TA, a 3.65 pH, 0.5% residual sugar and 12.4% alcohol. 278 cases produced.
If you’re a fan of the 2013 vintage, you’ll surely enjoy this year’s offering. It has slightly more acidity than the 2013 and needs more cellaring time than did its predecessor. This wine should mature beautifully in the bottle. It also features bright aromatics of cranberry, red cherry, dust and oak. These aromas are all present on the palate along with pomegranate, raspberry and black currant. This young Black Russian Red is best if decanted for a few hours before serving. While this is an enjoyable young wine, it will only improve with another 3-5 years of aging. It has the telltale signs of aging gracefully and easily into the late 2020s. Pair with venison, pheasant, ribeye steaks, dark chocolate and grilled pork skewers.
2015 Black Russian Red
Three tons of estate grown Saperavi & Sereksiya Charni grapes were harvested by hand on October 14, 2015. The grapes had 23.2 brix natural sugar, 1.06 TA and a 3.24 pH. The grapes were destemmed and cold soaked overnight. They were then inoculated with yeast and fermented for 10 days at 58-74 degrees. The wine completed 100% malolactic fermentation. After pressing, the wine was transferred to oak barrels and aged for 27 months and was then transferred to stainless steel, cold and heat stabilized and egg white fined. It was bottled on July 24, 2018 and has 0.69 TA, 3.59 pH, 0.25% residual sugar and 13.9% alcohol. 234 cases produced.
This is a spectacular vintage of an extraordinary wine. While color is never an issue with this wine, this vintage is clearly off the charts- 100% opaque! The wine is quite aromatic and reminds me of ripe elderberries, black currants, blackberries, coconut and freshly split white oak. These characteristics follow through on the palate beautifully. The wine is rich and soft and ripe tannins grip (not bite) the palate and lead to a long, long finish. This vintage of Black Russian Red is incredibly delicious right now; let it breathe for a minimum of a few hours before enjoying. It will also cellar well- easily until 2025-2030. Enjoy with your richest beef dishes, dark chocolates or nothing at all.