Caduceus Nagual de la Naga 2019

SKU
CANN201910 UCNZ
  • 90% Sangiovese, 5% Souzao, 5% Negroamaro.
  • The winery is the project of Maynard James Keenan, the front man of the band Tool.
  • This blend comes from the high altitude Eliphante block (3400ft) in Yavapai County, Arizona.
  • 1 or more bottles
    $175.00
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LOW STOCK - ONLY 5 LEFT

Editors notes

Blend of 90% Sangiovese, 5% Souzao, 5% Negroamaro. The project of Maynard James Keenan, frontman of the band Tool, this blend comes from the high altitude Eliphante block (3400ft) in Yavapai County, Arizona. This wine shows great restraint and elegance. Plenty of bright cherry notes and the palate shows a great balance of ripeness and freshness.

Details

Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Red Fruits
    • Redcurrant
    • Smoky
  • Palate
    • Earthy
    • Jammy
    • Red Fruits

Food Pairings

  • Game
  • Pork
  • Red Meat

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Locations

USA

The United States is now the fourth-largest producer of wine worldwide, with an abundance of grapevines planted in many wine regions, though Californian accounts for almost 90% of the country's output. In the late 1800s, the root louse phylloxera decimated many of the vineyards in Europe. It originated in the soils of North America where the vines are naturally resistant and was transferred to Europe on vine cuttings. In this case, North America was both the cause of the problem, and the solution, in the form of resistant rootstock for grafting.

It wasn’t until 1973 when Stag’s Leap Cabernet Sauvignon and a Chardonnay from Château Montelana were judged to be the best in the world at the famous Paris Wine Show that the quality of the Californian wine industry was truly confirmed in the eyes of Europe.

Most all varieties are planted these days in the United States, from Syrah to Tempranillo, Pinot Noir to Cabernet Sauvignon, Merlot, Viognier and every blend in between. Key varieties are Californian Cabernet, Pinot Noir, Zinfandel and Chardonnay. Cooler climates such as Oregon and Washington produce brilliant Pinot Noir. Even states previously considered too hot and arid for wine, like Arizona are being planted, with great results.

Arizona

Arizona is an American state with a now-burgeoning wine industry that dates back just to the 1970s. Today, this desert state is home to more than 120 wineries and tasting rooms. In southern Arizona wine country, the climate and soils are similar to those of some wine-producing regions of California and Argentina. The most abundant wine areas in the southern half of the state are Willcox and Sonoita, the state’s first American Viticultural Area (AVA); their vineyards produce almost 75% of the state’s grapes. Among the grapes that grow here are Sauvignon Blanc, Malbec, Merlot, and Cabernet Sauvignon. Willcox now also has its own AVA. In northern and central Arizona wine country, you’ll find thriving wine culture among the cities of Cottonwood, Clarkdale, Jerome, Cornville, Camp Verde, and Sedona. Verde Valley, now also its own AVA, has a climate similar to that of Mediterranean grapegrowing regions. With its volcanic soils, mild winters, and hot summers (balanced by cool nights), this AVA grows deeply coloured, thick-skinned grapes that boast lots of flavour.

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Pairs Well With

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About the brand Merkin Vineyards

Perched on the side of the south-east facing slopes of Jerome, Arizona, owner and Winemaker, Maynard James Keenan and his wife, Jennifer, are producing roughly 6500 cases a year in their tiny underground cement facility known as The Bunker. With the majority of the Merkin Vineyard wines produced from fruit grown on our 70-acre Buhl Memorial Vineyard in Willcox, Arizona. Merkin has 3 programs. The Chupacabra program is produced using French/Alsatian fruit, Shinola is the Italian program, and the Tarzan/Janes is our Spanish/Iberian program. Production is combination of open topped 1/2-ton bin fermentation, stainless steel submerged cap extended maceration, and modified carbonic maceration for the Reds, and whole cluster pressed stainless steel cold fermentation for the Whites and Rose’s. The epitome of a boutique owned and operated winery.

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