2011 Three Wine Company Old Vines Field Blend Contra Costa County
 
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3.95 out of 5 stars!
Member Reviews:

***** 2008 Vintage
If you like rustic flavors, and appreciate old vines and traditions in wine making, you need to add this wine to your collection. As a field blend you get a taste centuries old winemaking technique as a Matt Cline guided wine you also get the best of the new world. A very pleasant nose of berry, smoke, tobacco and pepper follows completely with the same flavors. For the money this is a great burger to steak wine.
-- Billy from Augusta, GA

***** 2008 Vintage
This may be the best red wine I have purchased at less than $30 a bottle. The blend produced a deeply satisfying wine with good structure and a lingering feeling of velvet in liquid form, in my mouth. Great balance with enough fruit to suggest a great red from the south of France.
-- Paul from Springfield, IL

***** 2009 Vintage
Rich, a gentle bite and a lasting smooth finish... alone or in pairing a perfect choice.
-- Norman from Sacramento, CA

***** 2010 Vintage
A huge crowd pleaser. High marks from everyone.
-- Bert from Santa Rosa Beach, FL

Of 5-star Reviews and America's "Finest" Under-$15 Red

When we first wrote that Matt Cline's ancient-vine Field Blend "is the finest under-$15 red in California," we were slammed with emails. Some even took pot shots, claiming hyperbole and calling us hucksters.

A month after the wine was shipped, buyers began to weigh in. Suffice it to say that no one's claiming hyperbole any more.

Of all the under-$20 bargains we've ferreted out on the coast, only one has outpointed Matt Cline's 125-year-old vine field blend. In the last three years, the darkly hued, ultra-concentrated Old Vines has garnered 280 perfect 5-star ratings and reviews — none more cogently written than this one:

***** Another fabulous offering from Three Wine Company
Great all around; fresh and deep on the nose with a nice combo of fruit, herbs and spice. Mouthfeel is rich but not overpowering and the flavor is smooth and refined. Great with grilled dishes (including ribeye steaks) as well as Italian and heartier chicken or pork dishes. I grab Three wines every chance I get and have never been disappointed.
--John from Collegeville, PA

Here's why.

When families named Jacuzzi, Spinelli, Del Barba and Evangelho first set foot on the port of San Francisco, they'd been at sea for over a month. They couldn't very well hail a cab into which they could pile their families and belongings, as Henry Ford was just manufacturing his first motorcar. Largely, they were farmers, accustomed to agrarian life. But they'd just arrived in a young, bustling city, where people were speaking a language they couldn't understand, and where a cold fog made it impossible to grow the fruit these Italian and Portuguese immigrants had farmed for generations.

The fathers found jobs in town, doing whatever they needed to do to put food on the table. Still, these farmers couldn't escape their European roots. Little by little, they began searching for a place that was sufficiently close to San Francisco (they couldn't give up their day jobs with so many mouths to feed) and warm enough to cultivate vines. They found it a boat ride away on the Delhi beach sand of Contra Costa County.

Most worked 14-hour days but were paid for just eight. The remaining time was spent picking up Carignane, Mourvèdre, and Zinfandel cuttings in Sonoma, then making the trek back down to Oakley with garden tools in hand, carving those cuttings into the dunes, nursing the young vines to life.

As Napa and Sonoma stole the 20th century limelight, little thought was given to those gnarly old vines, still flourishing on deep beds of Delhi sand. All that changed in 1985 when a young graduate of UC Davis returned to his family's farm in Oakley. His name was Matt Cline.

Over the course of the next few years, the inquisitive Cline rekindled friendships with third-generation farmers who continued to tend these pristine vineyards, largely forgotten since the turn of the 20th century. One by one, Cline made handshake deals, laying claim to dozens of acres of what are now 100+-year-old bush plants — each of which ekes out a tiny crop of some of the juiciest BB-sized clusters on the coast.

Matt has always claimed that the greatest vintages for these head-trained vines were drawn from the coolest growing seasons. 2011 proved to be the mildest summer in 30 years!

The 2011 Three Wine Company Old Vines Field Blend is a luscious blend of ancient-vine Zinfandel, Carignane, Petite Sirah, Mourvèdre, and Alicante Bouschet. Deep purple/black to the rim with piercing, high-toned aromas of boysenberry, violets, and dark plum. Massive on the attack, showing off all of its 100+-year-old-vine pedigree. Packed with crushed black fruits and black cherry liqueur, the finish remains firm and vibrant, boasting a riveting pH of 3.6 despite all the old-vine opulence.



Tasting Notes

2011 Three Wine Company Old Vines Field Blend Contra Costa County
"The 2011 Three Wine Company Old Vines Field Blend is a luscious blend of ancient-vine Zinfandel, Carignan, Petite Sirah, Mourvèdre, and Alicante Bouschet. Deep purple/black to the rim with piercing, high-toned aromas of boysenberry, violets and dark plum. Massive on the attack, showing off all of its 100+-year-old-vine pedigree. Packed with crushed black fruits and black cherry liqueur, the finish remains firm and vibrant, boasting a riveting pH of 3.6 despite all the old-vine opulence. Drink now-2024 (for real!)."
-- WineAccess Travel Log

 

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