A Blend of Art and Science
The word EVOLVE means to develop gradually from something simple to more complex over time. Something simple such as grapes will be turned into wine and further develop into a more complex form over time. Evolve Wines are handcrafted in small quantities with minimal input, no fining or filtration were done to the wines. Great wines start in the vineyard, so the grapes are carefully selected for the Evolve label. The fruit is picked as close to optimum, fermented with a selected yeast strain and aged for complexity, utilizing an experienced blend of art and science.
“87 Points Wine Spectator”
The 2016 Tempranillo is not your typical turbo charged fruit bomb. This wine was aged for 26 months in old French oak barrels and 3 years in the bottle. It is full bodied with aromas and flavors of leather, plum and tobacco characters, like a classic old Spanish red wine. Drink now or cellar for more than 10 years. Limited quantities of only 170 cases were produced.
Best pairings are with braised, stewed or roasted meats, or game birds with a fruit sauce.
Syrah, Mourvedre, Viognier
The 2017 SMV is a blend of 85% Syrah, 10% Mourvedre, 5% Viognier. The Syrah and Viognier were crushed and fermented (co-fermented) and aged together for 18 months in French oak barrels. The Mourvedre was aged for 17 months in French oak barrels. This wine has an explosion of aromas and flavors of white pepper, berry fruits, figs and hint of orange blossom. Drink now or cellar for 10 years. Limited quantity of only 170 cases were produced.
Best pairings are grilled lamb, smoked pork shoulder or spicy grilled eggplant.
Beaujolais Nouveau style
The 2020 Mourvedre went through Carbonic Maceration for 15 days before being pressed and fermented with a selct yeast strain. Aged in old French oak for 20 months. It is an elegant red wine with aromas and flavors of cherry, tarragon, hints of violet, orange zest and dried figs. Drink now to enjoy the wines fresh fruit flavors. Extremely limited quantities of only 90 cases produced.
Best pairings are charcuterie such as pates, terrines, rillettes or saucisson sec, also great with white-rinded cheeses such as Brie and Camembert.