2016 'E' Cuvee J|M
Red Rhône Blend
September 1 - 28, 2016
23.9 - 27.0
Neutral French oak
July 2, 2017
We have been producing wines from Rhone varietals since the inception of the winery in 2003. It was only natural that we produced a wine that was representative of the Southern Rhone region with a blend of Syrah, Grenache and Mourvedre. The JM, part of the ‘E’ Monogram series that gives tribute to the women instrumental in Enkidu, is a favorite blend of Janie Mumm, the rudder of our vessel. Sourced mainly from Sonoma Valley, the JM offers intriguing warm aromas of crushed red and blue fruit, lavender and roots. On the first taste the thought is of velvet – smooth and soft when brushed in one direction – coarse with texture, in this case dry tannins, when moving in the opposite direction. The mouth feel has a feminine and rich entrance, but with a finish that simmers with astringency and acid which gives this pretty wine a backbone.
The Enkidu “E” wines are crafted in the same style of all of our wines, with balance, complexity and harmony. The 2016 vintage of Cuvée JM was sourced from three vineyards. The Mourvedre from old vine plantings in Oakley, Contra Costa County, and from the Sierra Foothills. The Grenache and Syrah were sourced in the mountains surrounding Sonoma Valley. What these vineyards have in common are warm days and very cool evenings and mornings. This leads to well developed fruit loaded with flavor and great structure without being overripe. The ‘E’ Cuvée JM is one of six ‘E’ wines that are created to be enjoyed any day of the week.
The practices for all three lots used for the creation of Cuvée JM were the same – We begin with a saignée and bleed off up to 20% of the juice. This is to concentrate the flavors and structure of the resultant wine. We follow this with a four to five day cold soak, which adds fullness and richness. The fermentation is undergone with native yeast that, first gives us more complete fermentations, and second, provides increased complexity. We pump over early for increased air to aid in fermentation, and then switch to punchdowns twice daily. After two weeks the lots are then pressed and the wine goes to neutral barrels. After 10 months the wine is bottled.