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Halbtrocken Wine Details
Price: $14.00 per bottle

Description: Of the three “sweeter” wines we produce, our Halbtrocken (meaning “half-dry”) is a rare offering of what one can consider a “sweet red wine.” Our Halbtrocken is a blend of our sweet wine program (which includes Riesling and Chardonnay) with the softer and lighter blends of our Cabernet Sauvignon. The Halbtrocken blend is an opportunity to share the flavors of our bolder and heavier red wines by softening their texture, toning down their tannins, and adding light fruit nuances to the blend. In order to showcase a red wine of this nature, we search our cellar for our softest Cabernet Sauvignon blend that has a relatively low tannic structure. We then blend in components of our sweet program to add tropical and “fruity” nuances “in between” the tannins of the red wine. This means there are still many tannins present to add structure and food paring opportunities, but the sweetness softens and spreads their structure. Compared to our Blush, our Halbtrocken can duplicate the food pairings of a red wine, yet will not overpower lighter dishes, and is more easily approachable than a traditional bold red wine.

Varietal Definition
Cabernet Sauvignon:
Cabernet Sauvignon is the most widely planted and significant among the five dominant varieties in France’s Bordeaux region, as well as the most successful red wine produced in California. Though it was thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon berries are small with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little or no damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide.
Chardonnay is by far the most widely planted grape crop in California and dominates California’s cooler, coastal, quality wine regions. The natural varietal ‘taste and smell’ of Chardonnay is surprisingly unfamiliar to many wine drinkers, as its true character is often guised with dominating winemaking signatures. Chardonnay’s rather subdued primary fruit characteristics lean toward the crisp fruitiness of apples, pears and lemon, but the variety’s full body is capable of supporting a host of complementary characteristics, such as oak, butter and vanilla. Regardless of what is the appropriate style for Chardonnay, the varietal continues to dominate vineyard plantings in every corner of the world. Close attention to clonal selection has made this broad geographic and climactic range of Chardonnay viable in thoughtful viticultural hands.
On the sweeter end of the spectrum, some of the best dessert wines should give thanks to the Riesling varietal. Riesling is known for its complementary nature of combining balanced acidity with sugar. Rieslings are made dry to sweet, but it is the sweet style Riesling that brought about its popularity in the United States. With the rise of spicy sauces, marinades and dips to flavor our meal, Riesling plays a part in taking off the edge of the heat. Riesling is known for a number of signature characteristics: floral, citrus and pear. Riesling has peaked in California with 11,000 acres planted. Today, Monterey County’s cool-climate areas and its long growing season produce good amounts of character for the Riesling grape. Outside of


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