POP QUIZ: Name an obscure Spanish grape that is making one of the most exciting wines in California right now??
I’ve been drinking with Andrew Harwood for over a decade, and I couldn't have been more excited for him when he launched @WorkshopCellars in Sonoma five years ago. Watching the winery grow year after year has been a privilege. He’s always put out incredible bottles—leading with the flagship "Brothers" cuvée, a killer Syrah and Zinfandel blend—but his latest #Mencía release is my all-time favorite.
You don't often see Mencía grown in California, but Andrew sourced the organic grapes from the Mokelumne River AVA, and the result is stunning.
Though Mencía can be dark and brooding, this is incredibly elegant and floral. Clocking in at a highly crushable 12.4% ABV, it’s exactly what I want to drink right now. In the glass, you get vibrant red and black fruit, layered with pomegranate, black tea, and coffee, all carried by a fresh acidity and a finish that goes on and on.
He fermented this with native yeast (including a little whole-cluster, foot-stomped action!) and let it rest for 21 months in neutral French oak, finishing it off with a splash of Prieto Picudo for the perfect amount of bounce.
Order now at WorkshopCellars.com!
(Pro-tip: Put a slight chill on this [~60 degrees] before you pop the cork. The cooler temp perfectly highlights those elegant floral notes.)
![POP QUIZ: Name an obscure Spanish grape that is making one of the most exciting wines in California right now??I’ve been drinking with Andrew Harwood for over a decade, and I couldn't have been more excited for him when he launched @WorkshopCellars in Sonoma five years ago. Watching the winery grow year after year has been a privilege. He’s always put out incredible bottles—leading with the flagship "Brothers" cuvée, a killer Syrah and Zinfandel blend—but his latest #Mencía release is my all-time favorite.You don't often see Mencía grown in California, but Andrew sourced the organic grapes from the Mokelumne River AVA, and the result is stunning.Though Mencía can be dark and brooding, this is incredibly elegant and floral. Clocking in at a highly crushable 12.4% ABV, it’s exactly what I want to drink right now. In the glass, you get vibrant red and black fruit, layered with pomegranate, black tea, and coffee, all carried by a fresh acidity and a finish that goes on and on.He fermented this with native yeast (including a little whole-cluster, foot-stomped action!) and let it rest for 21 months in neutral French oak, finishing it off with a splash of Prieto Picudo for the perfect amount of bounce.Order now at WorkshopCellars.com!(Pro-tip: Put a slight chill on this [~60 degrees] before you pop the cork. The cooler temp perfectly highlights those elegant floral notes.)](https://sp1.picnob.com/p/pt_6747523216494838312139_0_68067b2e70ed63aff4cc31cc3635642a.jpg?o=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&h=e5195ef6cee6e791bb8f8c97b215c1aa)
