Sula Vineyards, Cabernet-Shiraz, Nashik, Maharashtra, 2016
India – it is the country of Mahatma Gandhi, Jawaharlal Nehru, and Indira Gandhi, the Taj Mahal, Bollywood’s glitz and glam, tandoor delicacies and beautiful silk and gold-threaded saris – and also Sula Vineyards. As rich as the aromas of colorful, mixed Indian spices, Sula Vineyard’s Cabernet-Shiraz blend delivers.
Vineyard owner, steward of the land and practitioner of sustainable business applications, Rajeev Samant’s first interaction with wine occurred when he pursued a degree at Stanford University and at Oracle in California. During his time in California his curiosity about wine grew and he spent time at a small winery under the tutelage of Sula’s now Master Winemaker, Kerry Damskey. With the goal of eventual return to Nashik, Maharashtra, India, Samant began to visualize establishing vineyards there, and in 1999 Sula Vineyards, named after Samant’s mother, was established. Today, Sula Vineyards has led the way for Indian wine production, vinifying red and white wines along with craft spirits and grapeseed oil.
The 2016 Shiraz-Cabernet Sauvignon blend (85%/15%) is a spicy wine, without the jamminess which might be expected from a wine coming from vineyards characterized by a warmer climate. Instead, the wine is a medium-plus bodied wine with indicative typicity of Shiraz, and with a burst of black pepper, complemented by ripe cherry and black plum. Other aromas and flavors include mocha, cardamom, cinnamon, vanilla spice and juniper berry, lending to complexity and working well with the balanced tannin backbone.
The vineyard from which the Shiraz and Cabernet Sauvignon derive from are composed of red laterite soils. Drip irrigation and vermiculture composting is used in place of fertilizers. Fermentation occurs over 10 days at optimized temperatures between 28-32⁰C and 15% of the blend spends time in oak.
This wine, with its pronounced black pepper and lingering finish pairs best with food, but is kind of fun to drink alone to experience the true fireworks. With food, go with some gouda or cheddar cheese, or enjoy with barbeque or tandoori specialties. The grilled accents complement the wine perfectly.
© 2019 – Healthiest Pour
85% Shiraz, 15% Cabernet Sauvignon
21 years old
10 days
No fining, no filtration
Limited time in used French & American oak
Drip irrigation and compost vermiculture
8.45/10
