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2011 Humbaba Rhone Blend
Wine Specs
Red Rhône Blend
Harvest Date
Sept 20 - Oct 23, 2011
22.0 - 27.5
6.3 gms/l
21 months in French Oak, 10% new
Native Yeast
Bottling Date
July 2, 2013
Residual Sugar

2011 Humbaba Rhone Blend

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/ 750 ml
Wine Profile
Tasting Notes
The 2011 Humbaba shows its typical sweet root earthiness as in other vintages, which combine with candied cherries, toast and a little meatiness. While the texture is warm and luxurious, there is a nice backbone grip of tannin to hang the flavors on to a long finish. This Humbaba, like our previous vintages, continues to develop considerable complexity as it ages. If drinking early, and I don’t mean in the morning, a little air by decanting will enhance the experience. Try pairing with porcini mushroom and pancetta pizza, with Asiago cheese.
Vineyard Notes
The grapes that make up the Humbaba blend come from cool climate Syrah in the Russian River and Rincon Valleys, along with Petite Sirah came from the incredible Red Hills of Lake County. Their quality is extremely high, which is evidenced in that we produce vineyard-designate wines from each of these three vineyards. Our Rhone blend features Syrah (68%), Petite Sirah (30%) and 2% Alicante Bouchet. As they are grown in different regions the pick dates for these grapes can vary by a month or more. Once again we experienced a record-setting summer for cool temperatures that led to a very long and late growing season. Though we had some rain in late September/early October the season finished with incredible weather. In Lake County we experienced perhaps the best vintage to date due to the cooler temperature.
Production Notes
Humbaba, the protector of the Cedar Forest from the “Epic of Gilgamesh”, is our Rhone style blend. As with most of the red wines we produce, we employ a native yeast fermentation, with which we obtain more complexity, and more importantly, we experience better fermentation. We conducted a cold-soak to increase the rich mouthfeel for four days and employed 2x daily pump-overs until fermentation began, at which time we began 2x daily punch downs. Aged in 10% new French oak for 21 months.