Reviews & Scores
The 2017 Grenache Eleven Confessions Vineyard is shockingly tight and unyielding today. That should not pose an issue in a few years' time, once the tannins soften, but readers should plan on cellaring the 2017 for at least a few years. Bright floral accents and red-toned fruit all run through this backward yet vibrant Grenache from Manfred and Elaine Krankl's Eleven Confessions Vineyard, so named because of the eleven clones planted in the vineyard. Dollops of Syrah and Viognier round out the blend.
The 2017 Grenache Eleven Confessions Vineyard, which will be the name going forward for this wine sourced exclusively form the Eleven Confessions Vineyard in the Sta. Rita Hills, reveals a gorgeous perfume of assorted red and blue fruits as well as iron, ground pepper, Asian spices, and herbes de Provence. Based on 88.7% Grenache, 10.6% Syrah, and the rest Viognier, this full-bodied, ultra-fine, deep, layered Grenache is just about as good as it gets. Drink it any time over the coming 10-15 years. It’s worth pointing out that due to the difficulty in trademarking names today, the longer aged, 100% Eleven Confessions Vineyard Syrah and Grenache will simply bear the name “Eleven Confessions Vineyard” going forward.
The 2017 Grenache Eleven Confessions Vineyard is composed of 88.7% Grenache, 10.6% Syrah and 0.7% Viognier. The winemaking includes 47% whole cluster, and it was aged for 38 months in 62% new French oak (83% were large demi-muids) and 38% in used vessels of various ages and sizes (two to five years old). Medium to deep garnet-purple in color, the nose starts off a little closed, offering glimpses at stewed plums, blackberry preserves, and chocolate-covered cherries, giving way to fragrant notions of licorice, violets and cinnamon stick. While there’s no question that this is a big, concentrated, full-bodied wine, it is also incredibly elegant, well-poised and nuanced, featuring many floral and baking spice layers within the decadent black fruits and sporting firm, very finely grained tannins, finishing with incredible length and depth. I would recommend a good 3-5 years of cellaring, then drink it over the next 20 years+.