2016 Paraduxx Winemaker Series Co-Ferment Napa Valley Red Wine
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Building on the Paraduxx tradition of artful blending, this limited-production wine was inspired by the great wines of Côte-Rôtie, where Syrah and Viognier are traditionally co-fermented to make a beautifully aromatic wine. To create a uniquely Napa Valley blend, we combined co-fermented Syrah and Viognier with Cabernet Sauvignon. The result is a wine that brings together the savory meat, smoke and leather flavors of Syrah with the structure of Cabernet Sauvignon and the enticing floral aromatic of Viognier.
Staff Pick
Miguel's Pick
Unique and stylish, this wine breaks the barrier between red and white wines. The Viognier adds a certain finesse to the bold Syrah making this a wine I truly enjoy.
Reviews
Wine Profile
Production Notes
Composition: 85% Syrah, 15% Viognier; Cooperage: 100% French oak - 50% new, 50% second vintage
Winemaker Notes
The nose is elegant and exotic, with aromas of honeysuckle, ripe plum and wisteria. On the palate, this beautiful marriage of Syrah and Viognier is a delicious and thought-provoking wine with silky layers of guava and cherry, as well as hints of cardamom spice from aging in oak.
Production
2016 was an incredibly successful harvest for Paraduxx. Starting on August 15th with our Rector Creek Estate Viognier and ending on October 20th with perfectly ripened Rutherford Cabernet Sauvignon, the season was seamless. Overall, we harvested 15 different grape varieties from 14 different Napa Valley appellations. The growing season was filled with warm sunny days, intermittent cool weeks, and no rain events to speak of—all of which were ideal for achieving perfect ripeness with good natural acidity. Overall, there is a lovely elegance to our 2016 wines, with soft, velvety tannins and ripe, impeccably balanced berry flavors.
Wine Specs
Wine Specs
Vintage
2016
Varietal
Red Blend
Appellation
Napa Valley
Harvest Date
August 27 - October 14
Sugar
24° Brix at Harvest
Acid
0.55 g/100 ml titratable acidity
pH
3.75
Aging
18 Months in Barrel
Fermentation
6-10 days fermentation at 85°F
Alcohol %
14.10
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