Sanglier Cellars 2014 Boar’s Camp Cuvée

WINEMAKER/VIGNERON GLENN ALEXANDER

APPELLATION SONOMA COUNTY

VINEYARD. KICK RANCH

KICK RANCH

COMPOSITION 29% GRENACHE 42% SYRAH 29% MOURVEDRE

CLONES

GRENACHE: TABLAS CREEK A & D

SYRAH: HERMITAGE & 470

MOURVEDRE: FIELD SELECTION

AGING 20 MONTHS. FRENCH OAK. 20% NEW

158 CASES PRODUCED

ALCOHOL/PH/TA

14.4%/3.5/5.8 g/L

SUGGESTED RETAIL PRICE

$60

VINEYARDS

Our vineyards are chosen for very specific reasons. First, the proper grape varietal

must be planted where the climatic conditions promote ripeness, but not planted on

a site that allows ripening too easily. Secondly, the soil conditions must promote

drainage and provide balanced nutrition. And finally, for our style of wines, we must

get cooling breezes in the late afternoon. This dramatic diurnal shift from warm days

to cool nights is critical to the vibrancy and freshness that is a hallmark in our wines.

FARMING

Our vineyards are farmed certified sustainably, organically or biodynamcially. We

have been farming hundreds of acres of wine grapes for some of Sonoma and Napa

County’s best-known wineries for many years. From those acres we select fruit from

eleven acres for our wines. We know those eleven acres intimately, when they are

happy, when they struggle, when they need our help. We are able to influence grape

quality in many ways, including vine architecture, arranging or removing leaves to

allow the desired amount of sunlight to reach the clusters, adding nutrition or

irrigation (although we are minimalist in these actions), and managing the yield for

the best levels of flavor, tannins and acidity.

WINEMAKING

Doing the hard work in the vineyards allows us to take a more natural approach in

the cellar. We are there to coax, to aid, to help the grapes find their own way

through fermentation. We use temperature, punch downs, gentle pump overs, and

other hands on techniques to help the grapes transform from delicious and sweet

juice into wine that is vibrant, fresh, balanced and elegant.

THE WINE

Yes, this is a new and exciting label for this wine. No, our approach to the wine has

not changed. When I lifted the glass, aromas of cured meat, spice, and plum greeted

me warmly. Let it rest and revisit to find blackberries, juniper berries, and notes of

chocolate knitted together with some very nicely structured tannins. Dense and deep

flavors, mouth filling with a wonderfully long finish. Melissa says this is a grilled

meat kind of wine. I agree.