Skull Wines Red Blend
$24.00
Out of stock
Vintage: 2021
Region: California, United States
Viticulture: Organic
Grape varieties: 50% Petite Sirah, 30% Mission, 20% Zinfandel
Skull Wines Red Blend has an aromatic nose of black tea, tobacco leaf, and dried fig. Ripe and juicy elderberry, blueberry, and plum fruit on the palate with a gently grippy savory finish. Juicy and easy to drink. A great food wine. No added sulfur and aged 10 months in used oak.
Song: The Motherload by Mastodon
Additional information
| NATTINESS | Super Natty |
|---|---|
| FRUIT | Black Cherry, Black Plum, Blueberry, Fig |
| BODY | Medium-bodied |
| ACIDITY | Bright (Medium-High) |
| OAK | Neutral Oak |
| TANNIN | Medium |
| ALCOHOL | 12-13% |
| SWEETNESS | Dry |
| SERVING TEMP | Room Temperature (63°–67°) |
| SULFUR | Zero Sulfur Added |
| VEGAN | Vegan |
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Skull Wines Red Blend
Skull Wines Red Blend has an aromatic nose of black tea, tobacco leaf, and dried fig. Ripe and juicy elderberry, blueberry, and plum fruit on the palate with a gently grippy savory finish. Juicy and easy to drink. A great food wine. No added sulfur and aged 10 months in used oak.
About Skull Wine Company
Skull Wine Company is a collaboration between longtime friends Patrick Cappiello and Pax Mahle.
The philosophy at Skull Wines is to make hand-crafted wines in the spirit of old California – working with family-owned, organically farmed vineyards and simple winemaking. Spontaneous fermentations take place with whole cluster grapes in stainless steel and concrete, and aging takes place in neutral oak barrels. The goal is to make moderate alcohol, higher acid, and fresh wines, naturally.
About Patrick Cappiello
Mr. Cappiello got his start in restaurants, starting his wine career in 2002 as a Sommelier at Tribeca Grill. As time progressed his roles changed to Wine Director and restaurant owner over the next 15 years. Through connections with countless winemakers and after meeting his current business partner Pax Mahle, the transition to Winemaker was a natural progression for Cappiello. He still serves as Wine Director of Walnut Street Café in Philadelphia. He is the Food & Wine host for Playboy and a founding member of Winemakers & Sommeliers for California Wildfire Relief.
His 30 years of experience in the restaurant industry, and Sommelier career has given him access to four of the world’s greatest wine cellars. All have been recipients of Wine Spectators’ “Grand Award”; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Mr. Cappiello was named “Sommelier of the Year 2014” by Food & Wine Magazine, “Wine Person of the Year 2014” by Imbibe Magazine, and “Sommelier of the Year 2015” by Eater National.
About Pax Mahle
Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard with which he felt a kismet connection. That vineyard was Alder Springs, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000.
Location, soil, exposition, dedicated growers, plant material, and sustainability are all important factors that affect their decision. The goal with the chosen vineyards is simple: harvest ripe, healthy grapes, with balanced acids and sugars, which require no additions from the winery. The commitment to these vineyards is to learn from them every year, to make improvements in how the fruit is handled in order for it to express its uniqueness, and most importantly how growing vines are handled, year after year, to enable them to do just that.