2005 Esperance (Andrew Murray Vineyards Wines) -- Andrew Murray Vineyards Shopping Cart -- Esperance 2005

<H1>2005 Esperance -- Andrew Murray Vineyards Shopping Cart</H1> New Release!! 60% Grenache, 25% Syrah, & 15% Mourvedre <IMG SRC="https://store.nexternal.com/gotrhones/images/Esperance015.jpg" ALIGN=right ALT="2005 Esperance" NAME="2005 Esperance" BORDER=0 HSPACE=10> "We named this wine in homage of a great restaurant and inn in Vezelay, named L'Espérance. We used the inn as a "home-base" for much of our early explorations into the Rhône Valley and fell in love with the wines of the Southern Rhône during these many trips. "Espérance" translates into "Hope" from French to English. With this wine, we "hope" to not only recreate the great reds of Southern France, but we further "hope" to craft a wine that will inspire your senses the way we were inspired over a decade ago." The 2005 Esperance is a blend of 60% Grenache, 25% Syrah, and 15% Mourvedre that is 100% delicious. This is our best and fullest-bodied Espérance ever, with a very dark garnet color and aromas and flavors of wild strawberries, black cherries, and toasty oak. Let this one settle down in the bottle for a few weeks before diving in as it is still quite young. This wine should continue to improve in the bottle for 2-3 years. We'd like to think that the wine strikes a perfect balance between fruit-forward California, and elegant-austere French styles. Actually, we'd much rather think that the wine is just plain delicious, no matter how you choose to describe it. Winemaking Notes: All of our red wines are hand-picked and "hand-sorted" in the vineyard with an eye for only picking the best fruit. Then the fruit is gently destemmed back into the same picking bins. We then use gravity to transfer the newly destemmed grapes to our open-top fermenters, which vary in size from 1 ton to 5 tons, allowing us the utmost flexibility of keeping differing vineyard lots separate throughout the various winemaking processes. Fermentation is allowed to start "spontaneously" with the indigenous yeast present from the vineyard. All the while, we are punching down 2-4 times per day, depending upon the stage of fermentation. The cuvaison lasts from 7 to 21 days, with the decision to run the free-run wine off the skins being made from extensive tastings and experience with our estate fruit. The skins are then pressed in our new and extremely gentle Europress, which yields a press-wine that is most-often worthy of being blended back with the free-run wine. The new wines are next transferred to a mix of new and used French oak barriques where the subsequent ageing takes place. Each different estate vineyard and each variety are kept separate throughout this entire process which allows us to make the best possible blend. After approximately 9 months of aging, the blend is assembled, and then transferred back to barriques for further ageing and the "marriage" of the differing flavors. "Non-member discount! Non-members can still enjoy a 10% discount on case purchases. Note that the discount won't be shown when you place the order, but will be granted during the processing of your payment and confirmed in your order confirmation email. Or simply place your order directly with us by calling during business hours at 805-686-9604." 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