-
Try our Advanced Search for more options
Delta Reds is a luscious, vibrant wine, offering tangy fruit (red cherry, raspberry), light tannins and fresh acidity. It’s an intriguing blend of about 50% Carignane, a hefty share of Mourvèdre, Teraldego, and Tannat, and small amounts of Zinfandel, Barbera and Petite Sirah. The fruit was sourced from old vineyards planted in the sandy delta soils in the region where the Sacramento and San Joaquin rivers meander toward the San Francisco Bay. Overlooked in recent decades, the delta was once a significant wine region. More recently, the delta is recognized as having a beneficial climate of warm days and cooler nights, and old, neglected vineyards are being revived. Try this wine with appetizers or lighter entrees.
Most winemakers would feel “married to the job,” but Dashe Winery, founded and run by husband and wife team Michael and Anne Dashe, gives new meaning to “labor of love.” Michael studied at UC Davis and gained experience at Ch. Lafite-Rothschild, Far Niente and Ridge Vineyards, among others, while Anne trained at the University of Bordeaux and worked at Ch. La Dominique as well as in the Napa Valley. A shared passion for wine brought Michael and Anne together and led them to start the winery just months after getting married in 1996. But what they really shared was a desire to create something new: California wines with a European personality. Their wines would be made “naturally,” so they would express the pure flavors of their fruit and the terroir of the vineyards.
A small 10,000 case winery, Dashe Cellars has not followed the typical script of a wine country start-up. They do not own any vineyards, preferring to obtain grapes through long-term contracts with growers of older, low-yielding vineyards in the cooler appellations of Sonoma County. And the winery is located in downtown Oakland – with neither a barn nor tractor in sight. Yet these decisions have allowed them to focus on perfecting an artisinal approach to winemaking, including small-lot fermentation, the use of indigenous yeasts, and little-or-no fining or filtration. They also seek to limit the influence of oak on their wines by using large-format oak vessels including 900-gallon foudres and 120-gallon puncheons, as well as older traditional French barrels.
Ultimately, where the story of Dashe Cellars has really moved off script has been in styling a new personality for an old California stalwart, Zinfandel. While their portfolio includes Grenache, Merlot, Petite Sirah and Riesling, it emphasizes single-vineyard Zinfandel. Yet Michael and Anne Dashe have refuted the belief that great California Zin must be massive and port-like in alcohol content. Not one Zinfandel among their current releases reaches 15% in alcohol; these wines emphasize balance, elegance and perfume over power, and (refuting another notion about the power and preferences of critics) they are routinely awarded high scores. In a recent blog post, Michael Dashe set down his goal for this archetypal California grape, saying “Zinfandel needs to compete—and should compete—on the world stage, with other great varietals from other countries. It needs to taste good on its own, with fruit, acidity, alcohol, and structure all in balance.”
| Country | USA |
| Region | California |
| Appellation(s) | California |
| Winery | Dashe |
| Vintage | 2017 |
| Color | Red |
| Varietal(s) | 42% Carignane, 18% Mourvèdre, 16% Teroldego, 15% Tannat, 5% Zinfandel, 2% Barbera, 2% Petite Sirah |
| Closure | Cork |
| Volume | 750ml |
| Bottle Size | 8.0 x 30.0 |
| Case Size | 34.0 x 25.5 x 30.5 |
| Alcohol | 14.3% |
| Product Code | MD17RED |
| UPC | 654884150810 |
91 points – Tasting Panel; 89 points – Wine Enthusiast.
Dark ruby red in color. Aromas of black currant and black raspberry compete with lifted notes of cranberry and pomegranate and notes of black pepper and earth. The palate is bright with currant and cherry flavors, rich minerality and refreshing acidity, leading to a spicy and fruity finish.
The grape varieties were harvested separately, fermented on native yeasts, and aged 14 months in neutral oak.