2018 The Big Canyon
Starfield Estate El Dorado AVA
Tasting Notes
The 2018 Big Canyon possesses the true essence of a bold red blend! This GSM blend features our savory Syrah, complemented by a bright Grenache, and an opulent Mourvèdre. We added Petite Sirah for structure and co-fermented the Syrah, Mourvèdre, and Petite Sirah with Viognier for elegance. The fruit was hand-selected and aged for 18 months in 100% French oak to create a blend of Rhône varietals that is richly sophisticated, multi-layered, and where all elements come together effortlessly.
You are first drawn in by the deeply opaque ruby color and vibrant aromatics of blackberry jam, chocolate, raspberry, coffee, and toasted oak. The enticing palate leads with flavors of blueberry, dried fig, dark cherry, and savory notes of oregano, rosemary, and hints of fresh summer tomato. This blend has impeccable balance and ripeness with an astonishing depth that signifies the hallmark characteristics of these spectacular varietals. With an elegantly long, savory finish and its beautifully intertwined acidity, this wine will continue to age famously for the next 10 to 15 years.
Wine Profile
| Grape Variety: |
45% Syrah, 20% Grenache, 19% Mourvèdre, 12% Petite Sirah, 4% Viognier |
| Appellation: | El Dorado AVA |
| Vineyard: | Starfield Estate |
| Vines: | Planted 2013-2016 |
| Elevation & Site: | 2,300-2,400 feet. Grenache and Mourvèdre are planted near the top of the hill, where they bask in the afternoon sun, as does Petite Sirah, which is planted on a south-facing slope just below the lake. Syrah grows on cooler north-facing slopes near the Tasting Room, and Viognier grows in the coolest section of the vineyard, on an east-facing slope. |
| Alcohol: | 14.9% |
| pH: | 3.61 |
| Acidity g/L: | 5.9 |
| Cellaring: | 18 months in 30% new French oak, 70% neutral French oak |
| Bottling Date: | August 2020 |
| Production: | 330 cases |
Food Pairings
Bacon Chocolate Chip Cookies, Roasted Lamb, Chocolate Covered Figs, Barbequed Ribs, Smoked Ribs, Duck Confit, Roasted Portabello, Flourless Chocolate Cake, Filet Mignon topped with Blackberry Compote