Paysan P'tit Pape GSM

So What?

First, we simply love anything the talented Ian Brand puts out in the world. His palate is exquisite and he finds beautiful balance in his wines. 

Second, they have wonderful notes on their site that really tell the story of where it's from and how it came to be. Here's a little more from his winery:

Location:  Sourced from eight vineyard sites in Monterey and San Benito Counties with soils based on granite and/or limestone.  The commercial vineyards are certified sustainable and organic, but we also have one backyard and one old vine site that go into this blend; while they are less intensively farmed than the commercial vineyards, they aren’t certified anything.

Winemaking:  57% Grenache, 34% Syrah, 6% Mourvèdre, 3% Counoise. Picked at moderate sugars, fermented in several lots ranging from 0-50% whole cluster with native yeasts depending on the lot. Fermented to dryness on skins. Aged in predominantly concrete cask, neutral, and a handful of once and twice-used barrels and puncheons for 10 months. Racked off lees, blended and returned to the cooperage to marry for 5 months. No fining or filtration.

Tasting Notes:  The nose begins with wet river rock and California chaparral combined with cherries and plum skin leading the way toward a meaty, teriyaki, black olive reminiscence. Composed on the palate, notes of white pepper and dried herbs - bay laurel and thyme, provide a complex complement to the fruit on the nose. A distinct umami soy/hoisin silkiness finishes with an understated balance and subtle minerality.