Gros Ventre Cellars High Country Red 2019  Front Label
Gros Ventre Cellars High Country Red 2019  Front LabelGros Ventre Cellars High Country Red 2019  Front Bottle Shot

Gros Ventre Cellars High Country Red 2019

  • V92
750ML / 0% ABV
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Winemaker Notes

This Pinot Noir-Gamay blend is a nod to the French version produced in the Passetoutgrains AOC of Burgundy. 2019 marks the 4th vintage of this wine and Gros Ventre Cellars thinks it is their best to date. It balances the elegance and spice of the 2017, with the boldness and purity of fruit of 2018, resulting in a wine of pure drinking pleasure.

Gros Ventre Cellars bumped up the Gamay percentage to 57%, which gives it a little more lift on the nose and crunchiness to the palate. The nose shows off ripe cherries, rose petals, black tea and red velvet cake. The palate is a perfect balance of red fruits, dried goji berries, marjoram and lavender. It’s ideal for casual drinking, yet carries similar elements to their Pinots... supple, generous, and delicious red fruit flavors coupled with lively acidity and high toned Gamay notes. As far as Gros Ventre Cellars is aware, they are the only California producer of a Passetoutgrains styled wine.

Blend: 57% Gamay, 43% Pinot Noir

Critical Acclaim

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V 92
Vinous
The 2019 High Country Red is fabulous. Rich and ample yet also light on its feet, the 2019 has so much to offer. In this vintage, a good deal of the Pinot Noir comes from top Sonoma sites (as opposed to El Dorado in the past), and that really seems to have made a big difference. The 2019 is such a gorgeous wine. Bright red berry fruit, orange peel, mint, white pepper and chalk all race out of the glass. The 2019 was done almost entirely with destemmed fruit, but it is quite savory.
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Gros Ventre Cellars

Gros Ventre Cellars

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Gros Ventre Cellars, California
Founded in 2008, Gros Ventre Cellars has been over 20 years in the making. After college, Chris spent several years tasting and selling mostly European wines in shops and restaurants as a sommelier, which shaped his palate and led him towards wine production. Starting in 2003, he began working at several high profile wineries including Williams-Selyem, Marcassin, and Skinner Vineyards, one of the Sierra Foothills' most notable estates. Through his work at both Skinner and Gros Ventre, Chris was named one of the San Francisco Chronicle’s Winemakers to Watch by Jon Bonné. In the winery, minimal handling is the focus, with native fermentation, no extended maceration, no lees stirring, and no fining or filtration. Gros Ventre’s production centers around Pinot Noir grown in cool, coastal sites. Additional vineyards in the foothills are distinguished for their considerable elevation to ensure freshness. All of the sites employed are farmed by hands-on growers focused on sustainability. About the name? Its meaning is two-fold: In Jackson Hole, Chris and Sarah met near the Gros Ventre River. Gros Ventre is also French for "big belly", which is most appropriate as Sarah was pregnant with their first child during the inaugural vintage! Pronounced "Grow Vant."
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El Dorado Wine

Sierra Foothills, California

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As home to California’s highest altitude vineyards, El Dorado is also one of its oldest wine growing regions. When gold miners settled here in the late 1800s, many also planted vineyards and made wine to quench its local demand.

By 1870, El Dorado County, as part of the greater Sierra Foothills growing area, was among the largest wine producers in the state, behind only Los Angeles and Sonoma counties. The local wine industry enjoyed great success until just after the turn of the century when fortune-seekers moved elsewhere and its population diminished. With Prohibition, winemaking and grape growing was totally abandoned. But some of these vines still exist today and are the treasure chest of the Sierra Foothills as we know them.

El Dorado has a diverse terrain with elevations ranging from 1,200 to 3,500 feet, creating countless mesoclimates for its vineyards. This diversity allows success with a wide range of grapes including whites like Gewurztraminer and Sauvignon Blanc, as well as for reds, Grenache, Syrah, Tempranillo, Barbera and especially, Zinfandel.

Soils tend to be fine-grained volcanic rock, shale and decomposed granite. Summer days are hot but nights are cool and the area typically gets ample precipitation in the form or rain or snow in the winter.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

PRG016048_19_2019 Item# 780618

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