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Dashe The Comet Red Blend 2012

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Product Description

Overview

Winery: Dashe Cellars

Dashe The Comet Red Blend 2012 is made from 67% Zinfandel, 25% Petite Sirah, 8% Carignane

The Comet is a blend of three wines: a 51-year-old vine zinfandel from Geyserville, a 130-year-old vine Carignane, and a significant proportion—28% of the blend—of an Alexander Valley Petite Syrah.  Together, they make a rich, complex, full-bodied wine with tremendous depth of flavor and complexity. The Zinfandel and Petite Syrah come from one of our best Geyserville vineyards, a steep, red-rock where the vines struggle to produce a small quantity of grapes, resulting in wines with great intensity and structure.

 
The old-vine carignane is from the famous Bedrock Vineyard, a vineyard that was originally planted by Generals Sherman and Hooker after the Civil War.  This stellar wine is ideal wine for grilled meats, hearty stews, and rich sauces— truly a “steak-house” wine. 

 

Blackberry, cassis, chocolate and coffee, and black licorice aromas, followed by very vibrant and bright floral aromas of lavender and violets. The floral aromas give way to more dark and spicy black pepper and herbs de provence spice.Vibrant blackberry and cassis fruit, coffee, chocolate, with balanced acidity and round, lush tannins. Great weight on the tongue with a slight tannic—almost cabernet-like—structure.

Country: United States
Region: California , California (Sonoma County)
Winery: Dashe Cellars
Grape Type: Zinfandel
Vintage: 2012
Bottle Size: 750ml
Organic: NO

The Dashe Cellars Estate

Dashe Cellars were founded in 1996 by Anne and Michael Dashe, a husband and wife winemaking team who created a small winery that focuses on wines from Sonoma County. Since Anne's winemaking origins are French and Michael's are American, they wanted to elaborate distinctive wines that offered the best from both of their countries of origin.

The Dashe Cellars Vineyards

They have decided to concentrate on single vineyard sites - to locate small independent vineyards and create wines that reflect the vineyards unique soil, climate, and regional characteristics. They use traditional fine winemaking techniques such as small lot fermentations, the use of indigenous yeast on the grapes to conduct the fermentations, little or no fining or filtration, and small barrel aging. All the wines are made, tasted, and blended by the production team of Michael, Anne, and Matt Smith (enologist).

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