Give the gift of wine this christmas 15% off any six wines 20% off any 12 wines

Beautiful labels. Beautiful wine. Discount added at checkout*

give the gift of wine this Christmas

15% off any six wines 20% off any 12 wines

Beautiful labels. Beautiful wine. Discount added at checkout*

Fine Disregard Mataro Pato Vineyards Costa County 2018

The Pato Vineyard was planted around the turn of the 20th century in the renowned Delhi Blow Sands of Contra Costa County about two miles inland from the California Delta. Our Mataro block, which also includes some interplanted Carignane, sits atop a gentle knoll facing Mount Diablo. The vines are own rooted and dry farmed organically by Morgan Twain-Peterson and his team at Bedrock Wine Co.

What’s Cool
Why we think this wine is awesome!

Not Mourvedre, but Mataro
Mataro
Red
Still
750ml

Number of cases produced
Our producers only make a small amount of
each wine – these wines really are unique

81

AVA
American Viticultural Area, like a sub
region of designation, Calistoga, Rutherford etc.

Costa County
Central Coast
California

Vine Age
Age of the vines that the wine is made from

25+
Organic
Inland

Vessel
What the wine ages in and how long

Neutral Burgundy Barriques

Vineyard
Where was the wine was physically made

Pato
2018

We offer free delivery on all of our wines anywhere in Mainland UK. Our wines are dispatched and delivered in 2-3 days.

£24.00

Fine Disregard Mataro Pato Vineyards Costa County 2018

Description

The Pato Vineyard was planted around the turn of the 20th century in the renowned Delhi Blow Sands of Contra Costa County about two miles inland from the California Delta. Our Mataro block, which also includes some interplanted Carignane, sits atop a gentle knoll facing Mount Diablo. The vines are own rooted and dry farmed organically by Morgan Twain-Peterson and his team at Bedrock Wine Co.

WINEMAKING: Fermentation was 100% whole cluster and spontaneous for both primary and malolactic. We utilized a combination of foot treading during maceration and gentle pump overs during fermentation to optimize extraction. Additions focused solely on nutrients as they were needed. After two and a half weeks on skins, the wine was pressed off into neutral Burgundy barriques for a fourteen-month sur lie elevage. The wine was then bottled unfined and unfiltered. 81 cases produced

Alcohol: 12.8%pH: 3.63TA: 6.3 g/L

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