More than 800 years ago, vintners blended and stored their most coveted concoctions in a mysterious place called Apotheca. In late 2005, a Master Winemaker envisioned an epic red wine that would combine Old World blending traditions with a markedly New World style. Thus began the path that led his protégé, Apothic winemaker Boyd Morrison, to create Apothic Red using the most distinctive grapes from California's renowned vineyards: Zinfandel for its spicy nature, Syrah for its dark fruit flavors, bold Cabernet Sauvignon and Merlot for a smooth finish.
Apothic Red reveals intense fruit aromas and flavors of rhubarb and black cherry, complemented by hints of mocha, chocolate, brown spice and vanilla. The plush, velvety mouthfeel and the smooth finish round out this intriguing, full-bodied red blend.
Syrah, Zinfandel, Merlot
After the grapes were harvested, they were de-stemmed and a portion was crushed, leaving some whole berries in the fermentor. The must was then inoculated with yeast and fermented at 85°F for 4-6 days. The time in the fermentor was optimized to capture the dark fruit flavors of Syrah, spicy characters of Zinfandel and the elegance of Merlot. After primary fermentation was complete, the wine was racked and then underwent malolactic, fermentation. After bottling, the wine aged for two months prior to release.
Food Pairing Notes
Grilled steak with a baked potato.