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Producer | Trinite Estate Acaibo Red Blend |
Country | United States |
Region | California |
Subregion | Sonoma County |
Varietal | Red Blend |
Vintage | 2013 |
Sku | 22686 |
Size | 750ml |
Rated 93 Points by James Suckling
Lots of blackcurrant, violet, and perfumed on the nose. Full to medium body, polished, ripe tannins and a long and flavorful finish. Extremely fine tannins. Needs two or three years to soften. A blend of mostly cabernet sauvignon and merlot. Some cabernet franc. (May 2017)
Rated 92 Points by Wine Enthusiast Magazine
This blend is proprietors Claire and Gonzague Lurton's foray into California fruit: the two of them together own several estates in Bordeaux. Their estate vineyard site, still in replanting mode, sits atop a compelling knoll atop Chalk Hill. Leathery and smoky, this wine is classically styled in currant and pencil lead, with a dry, restrained body that lingers on the palate.
Rated 90 Points by The Wine Advocate
A blend of 56% Cabernet Sauvignon, 34% Merlot and 10% Cabernet Franc, the 2013 Acaibo has a deep garnet-black color and notes of creme de cassis, preserved plums, blackberry pie and cigar boxes plus hints of bay leaves and incense. Medium-bodied and elegantly crafted, it offers layers of evolving, savory flavors with an approachable frame of ripe tannins and pleasant herbal lift on the finish. (Mar 2017)
2013 Trinite Estate Acaibo Red Blend Sonoma County
The grapes on our estate enjoyed a long hang time with warm days and cool nights that led to a mid October pick. We welcome you to share this new venture with us: Trinité Estate and the wine we lovingly call Acaibo: a proud blend of our French tradition with a very American spirit of adventure. Our ambition is to create a wine of sophistication and grace that perfectly captures the vast complexity in soil and climate found throughout Sonoma County.
The Choice
The naming of their wine, Acaibo, was a special process for Gonzague and Claire Lurton. Having already acquired properties with long histories and well-known names in Bordeaux. This was the first time in their winemaking careers that they would be able to choose the name by which their vinous creation would be known.
Fairly dry spring brought on bud break a couple of weeks earlier than usual and the early development continued throughout flowering, veraison and harvest. Growing conditions were perfect throughout the summer. Grapes had a long hanging time to achieve full maturity and concentrate flavours. 2013 show pure and polished tannins with good acidity to age well. It is an outstanding vintage. Winemaker Notes
Tasting Notes: Classic claret nose. Translucent dark red, fresh/subtle oak scent, fresh berries (not currants), immediately and intensely tempting. No crashing entry, just crisp and invigorating at first, then more plummy, intriguing hints of spice, mouthfilling without force, gracefully tailored on the rear view. Hard to resist, light in touch and heart; much more Bordeaux than California in spirit. Bravo!
Harvest: Hand picking (night time /early morning pickings) Meticulous berry sorting.
Blend: Cabernet Sauvignon 56 % , Merlot 34 %, Cabernet Franc 10 %
Alcohol: 13.9
Production: 1500 cases
Farming: Organic
Ava: Sonoma County
Soil: Volcanic Ash, Clay
Surface of Vineyard: 24 acres
Planted: 1998
Reception: State of the art reception line with vibrating tables throughout to minimize impact. Berries are meticulously sorted by hand and the advanced “Mistral” wind system leaving only the highest in quality.
Vinification: Small lot fermentation in thermo regulated stainless steel tanks with 5 days of cold soak followed by alcoholic fermentation. MLF follows in barrel.
Ageing: An average of 18 months in French Oak barrels sourced from the finest forests of central France. 70 % are new barrels from a mix of world-class coopers with an array of toast profiles.
Vintage Notes: 2013 is a legendary vintage for Californians wines. The combination of weather and our hillside vineyard exposure were perfect to growing our grapes and give us the ability to wait for the optimal picking conditions. They arrived in pristine conditions at our winery. Translucent dark red, fresh subtle oak and full berries flavours. Crisp and invigorating at first, then more plummy, hints of spice, mouthfilling without force, gracefully tailored with silky tannins. Hard to resist. Great balance between power and elegance. Very appealing in its youth but will age beautifully over the next decade. We loved its precision and elegance.
Trinite Estate
The Terroir
At Acaibo, we practice sustainable and organic farming, and work closely with some biodynamic practices in order to preserve our land heritage and preserve the future. We strive for the balance between science and nature that allows our wines to reflect this unique terroir.
Tucked around a corner along Chalk Hill Road lie 24 idyllic acres of vineyard: this is Trinité Estate: the land of Acaibo. Located between the cool Russian River at the west, the warm Alexander Valley at the northeast and Knights Valley, at 750 feet elevation, the land features a range of microclimates, topographie and soils. This Terroir highlights our delicate and well balanced wines. Originally from the Bordeaux region of France, we have focused on growing world-class Cabernet Sauvignon, Merlot and Cabernet Franc. We replanted 12 acres in delineated blocks of Cabernet Sauvignon and Cabernet franc clones that we have learned are well suited to the specifics of this vineyard in terms of soil profile, exposition, slope. The Estate here is sloped, creating a natural amphitheater for the vines. Our yineyard is planted vertically , to hold back erosion, we use cover crop between vines and native flowers to protect the soil of erosion and aids in insect control, first by providing habitat more attractive than the grape vines and second by attracting desirable insects.
The Winery
Harvest time has long been held by civilized societies as a sacred period in the calendar, the culmination of many long days and arduous efforts. Here at Acaibo, we hold this moment in similarly high-regard. We rise early, to carefully handpick the grapes in the cool nighttime and early morning temperatures to maintain freshness. They arrived at the new winery, in a small container in a pristine conditions, uncrushed. The grapes are meticulously sorted, berry by berry until we have the perfectly ripe and highest in quality.
We then gently crush the grapes to emancipate the sweet nectar within and pump the subsequent “must” into the waiting vats. Prior to fermentation, whole berries are cold soaked up to 5 days at cooler temperatures to extract colour, aromas and soft tannins.
We ferment Acaibo in stainless steel vats with a maceration period of one to two weeks. It is over this period that the juice is infused with all of its aromatic and phenolic greatness while taking on the rich color and delicate tannins of the skins. As the natural grape sugars slowly give way to alcohol, we stimulate contact by gently pumping the juice over the mass of skins that have formed a floating cap during the fermentation process.
Gonzague Lurton
It is not always easy to live up to a family name, especially one as ubiquitous as the Lurtons in the wine world, but Gonzague is more than up to the challenge. The Lurton family has been a major player in the Bordeaux wine trade for over three generations with a handful of classified Châteaux and dozens of other fine properties to their name. Lucien Lurton, Gonzague’s father, spent his entire career acquiring properties throughout the Left Bank of Bordeaux, often saving these precious pieces of land and history from ruin. By 1992 Lucien had accumulated 12 different winemaking estates and decided it was time to pass them on to the next generation.
The dream of a life in California actually started with Lucien when in 1952, as a young wine professional, he set out to explore the world and ended up working at the famed Wente Vineyards in the Livermore Valley. Forty years later, after ceding his numerous Châteaux and life’s work to his children, Lucien set out once again to recapture the adventures of his youth. It was during this epic journey around the globe, that Gonzague received a call from his father beckoning him to Sonoma. Recognizing the immense potential to make wines that could rival his beloved Bordeaux, Lucien instilled in Gonzague a desire to make this dream a reality.
Before being thrust to the head of a renowned Château, Gonzague had studied economics and worked in finance. He used his keen business sense to reinsert life back into the underperforming property. After a decade of intensive geological surveys in the vineyards and a heavy investment in the winemaking facilities, Durfort-Vivens has enjoyed a certain renaissance and is certified Biodynamic vineyard. Gonzague also presides over the community of growers in Margaux, the Syndicat Viticole de Margaux, which shows his willingness to get his hands dirty. He is also the founder and president of the family-owned wine merchant business, La Passion des Terroirs, which has become one of the most important “negociants” in the region and export Bordeaux wine all over the world.
Claire Villars-Lurton
Although born into a wine family, Claire never imagined that one day she would be at the head of 4 prestigious Bordeaux Châteaux. As a young student, Claire studied chemistry and archaeology and moved to Paris to prepare her thesis on the restoration of ancient documents. Her life as a student in Paris was short-lived, however, when in 1992 she was summoned back to Bordeaux to take over her family’s estates from her mother Bernadette Villars. In a world often dominated by men, Claire’s mother broke the mold with an enthusiasm and passion for wine that remains evident in her daughter today. There was even a time, when Bernadette first took the reigns of the estates, that the old-guard cellar master refused her entry into his domain, citing that the presence of a woman would spoil the wine. In short order, she proved that under her careful guidance and certainly amid her larger than life presence, the wine was better than ever and the properties excelled.
And so, it was in her early 20’s that Claire was passed this torch that burned so brightly. She thrust herself wholeheartedly into the world of wine and, like her mother before her, quickly found her rightful place aside the most prominent men of the industry. She learned the art of winemaking and the science of viticulture both in the classroom at the Faculté d’Oenologie de Bordeaux and alongside her grandfather, Jacques Merlaut. Her rigorous hands-on training with her grandfather allowed her to understand many nuances of the trade and helped prepare her for a life in the vines and cellars of France’s greatest treasures.
Claire was immediately tasked with managing and maintaining a high standard of excellence in the beloved family jewels of Châteaux Chasse-Spleen and La Gurgue, as well as the more recently acquired Grand Crus: Ferrière and Haut-Bages Libéral. Later joined by her sister Céline the family decided that it would be better to split the responsibilities. Unfazed by the high expectations of running a classified estate, Claire took on the challenge of bringing back the two Grand Cru Classé Châteaux of Ferrière and Haut-Bages Libéral to their former glories. Over the years, Claire has dedicated herself to reinstating these properties to their rightful place among the world’s finest wines. Continual effort has been made in the vineyards with extensive soil surveys and a dedicated replanting program. Both are certified byodynamic vineyards. She has also updated and remodeled the wineries at both properties and these beautiful state of the art facilities are now models of precision and excellence.
Château Durfort-Vivens
Château Durfort-Vivens owes its name to the Durfort de Duras, a powerful family in the South-West of France that came to Margaux in the fourteenth century. In 1824, the Viscount of Vivens’ name was added to that of Durfort. The estate was at the height of its fame: the 1844 vintage sold for more than any of the other Second Crus in the Margaux appellation.
The quality of the Durfort wine began to be appreciated at the end of the eighteenth century. Thomas Jefferson, the American ambassador in France and future president, was a wine connoisseur and ranked it directly after Lafite, Latour and Margaux in his fascinating travel diaries. The 1855 classification confirmed his opinion, ranking the wine as a Second Cru Classé.
In 1937 the estate was bought by the company owning Château Margaux, whose main shareholder at that time was the Lurton family. In 1961 Lucien Lurton, a great lover and protector of wine-producing terroirs, acquired and restored this exceptional vineyard.
In 1992, his son Gonzague inherited the property. He modernized its operation with a view to developing the terroir’s unique qualities.
Rated 92 Points by Wine Enthusiast Magazine
This blend is proprietors Claire and Gonzague Lurton's foray into California fruit: the two of them together own several estates in Bordeaux. Their estate vineyard site, still in replanting mode, sits atop a compelling knoll atop Chalk Hill. Leathery and smoky, this wine is classically styled in currant and pencil lead, with a dry, restrained body that lingers on the palate.
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