Description
RED CELLAR TRIO WINE CLUB SELECTION
Helen Keplinger grew up in a wine and food-centric family and was herself always fascinated by science, art and nature; hence, she gravitated towards winemaking and in 1998, earned a master’s degree in Enology from UC Davis. With degree in hand, Helen embarked on what would be a remarkably impressive lineup of apprenticeships with famed winemakers; including Heidi Barrett of Paradigm Winery in Napa Valley and Kathy Josephs of Fiddlehead Cellars in Santa Barbara not to mention her work with renowned, Bordeaux-based Oenologist, Michel Rolland and master Vineyard Manager, David Abreau. Helen also spent several years in Priorat, Spain making wines for Cellers Melis and while taking side trips to France with her husband, DJ, developed a fascination with Rhône varietals. Back in the states, Helen continued landing gigs at noteworthy estates including Kenzo, Sarocka, Fort Ross, Arrow & Branch and Bryant Family Cellars before finally launching her own label, ‘Keplinger Wines’ in 2006. With a focus on small-production, single vineyard, Rhône-style wines from unique and diverse sites in Napa, Sonoma and the Sierra Foothills, Keplinger Wines has gone on to accrue many press accolades including Food & Wine Magazine’s ‘2012 Winemaker of the Year’.
Vermillion is Keplinger's second label, and is made from much of the same high-quality fruit (from Dry Creek Valley in Sonoma and El Dorado County in the Sierra Foothills) and expert winemaking as the pricier, allocated Keplinger wines. Appropriately named after the collection of brilliant red hues revered by 20th Century Renaissance painters, this blend is 40% Grenache, 36% Syrah, 14% Petite Sirah, 7% Cabernet Sauvignon and 3% Mourvèdre. Aged for 16 months in French oak.
Enticing aromas of mottled raspberries dusted with baking spices. The palate shows flavors of red cherry, red plum, currant, cranberry and pomegranate, followed by notes of exotic spices such as sandalwood, cinnamon and cardamom. Beautifully composed, with solid structure and depth; the lush texture, bright acidity and supple tannins, combine to form this almost too-easy-to-drink red blend. Savor it on its own or pair it with your holiday turkey!
