School House

School House Vineyard "Châteauwoof-da-Pup" Rhone Blend 2018

AVA Spring Mountain District, California, USA

Blend: Grenache, Syrah | 13.4% ABV


Discover this generous American red wine from California made with a blend of Grenache, and Syrah grapes. This Châteauneuf-du-Pape styled blend, named as a pun after their dog, Roxy opens with lovely bramble fruit notes that lead to a plump and succulent core that is ample but not heavy. A wine of character, balance and a chiseled feel with natural freshness.

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This lovely medium bodied wine shows aromas of wild strawberry, anise and white pepper, with beautiful minerality, energy and balance.

Service: Serve between 15° to 18°C.

Food Pairing: Excellent with beef, cheese, duck, game, pasta in tomato sauce, and pork.

Today the second generation, John M. Gantner and Nancy Walker, tackle all of the vineyard operations at School House Vineyard where they make their home. John and Nancy implement the dry-farming technique in order to intensify the character of the wines, sacrificing quantity in order to maximize quality. Their passion for the grapes they nurture coupled with their strong connection with the land is beautifully revealed in the expressions of the wines produced from the vineyard. Each of the School House wines is vinified in the caves of neighbouring Pride Mountain Vineyards.

This winery takes its name from the 1880's one-room school house that had graced the property until it was consumed by fire in the mid 1980's. A unique dry-farmed property, it is nestled amongst the cool, lushly forested slopes of Spring Mountain at approximately 1500 feet (460 metres). Purchased by the Gantner family just after the Depression in 1940, John Gantner, an octogenarian, and his partner Nancy Walker still do some of the vineyard work themselves with the help of their estate manager, Tim Mosher.

Red | Still | 75cl | 13.4% ABV

Recognition: Vintage 2018 - CellarTracker: 91pts

Cellaring: Enjoy now and over the next 7-15 years.

Vinification: The wine was fermented in seasoned French oak barrels, and aged “sur lie” for 10 months, and stirred weekly. It was then racked and returned to the barrel for an additional 8 months.

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