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Ryme Cellars

Ryme, Camino Alto Aglianico, El Dorado 2019 (750 ml)

Ryme, Camino Alto Aglianico, El Dorado 2019 (750 ml)

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Remaining Stock: 28

Farming:

In 2017 we began working with a new Aglianico vineyard in El Dorado in the Sierra Foothills. This gave us an exciting opportunity to see how Aglianico plays out in a very different series of great California terroir. Camino Alto vineyard is located at 2800 feet in Granite Soils in the El Dorado AVA above Placerville. The days here are quite warm but there is a large diurnal temperature shift with cold night air draining from the upper Sierras.


Vinification:

The Camino Alto Aglianico was picked in mid October. The grapes were crushed by foot and fermented whole cluster with nothing added. The wine was aged in neutral French oak barrels for eleven months and bottled without filtration.


Tasting Notes:

Very dark red color with and electric ruby rim. The wine is powerfully aromatic and exudes aromas of violets, crushed raspberry, black pepper, and ash. This wine is full bodied and packed with fruit concentration. While it is a distinctly tannic wine, the snappy and generous fruit make for a more accessible Aglianico at this young stage.


About the Estate

Ryme Cellars is a collaboration of husband and wife with old world sensibilities, as well as admiration for California's terroir and sunny disposition. Our portfolio of wines has grown gradually and organically since 2007, beginning with a single ton of Aglianico. The varieties may be rare or unusual but none of them are a mere curiosity for us. Rather, they represent wines that we love, drink often, and truly believe in the potential for success in their chosen sites. Our wines come from conscientiously farmed organic or sustainable vineyards. They are produced according to simple methods. The wines are always encouraged, never controlled. We use no cultured yeast, no temperature control, no enzymes or other adulterants. We do not fine or filter. The wines are raised in used French oak barriques between 2 and 10 years old. Many of the reds are fermented on the stems. Many of the whites are fermented on the skins.

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