Wrath Wines: New Releases from Monterey and the Santa Lucia Highlands

ART Wrath LogoSabrine Rodems (shown below with ceramic dolium) makes the excellent Monterey County wine at Wrath with the assistance of grower Steve McIntyre. Wrath Wines is located on the bench land overlooking the Salinas River and just across the river from the hometown (Salinas) of John Steinbeck, who, of course, wrote The Grapes of Wrath. Read more about Wrath in our earlier review articles on this blog and, also, in our Report # 29 The Wines of Monterey.

WRATH RodemsWrath 2015 Ex Dolio Falanghina Monterey ($29) 92 Fermented on the skins in a dolium, the massive ceramic vessel used by the Romans to make wine, this original “orange” wine made from the ancient Falanghina grape is one of the best we’ve tasted. It’s savory with dried herbs, bush tea, and citrus zest. Great balance and bright acidity combine to make this an extra delicious wine. Pair with substantial dishes like roast pork or roast chicken.

Wrath 2015 Ex Anima Sauvignon Blanc Monterey ($19) 89 Fresh and steely with attractive scents of wet grass and lime zest and a vivacious, full flavored palate, this is a Sauvignon Blanc to pair with seafood and vegetable dishes. Made from the Musque clone harvested at two different levels of ripeness to add complexity with one lot left on the skins for 24 hours.

Wrath 2014 Pinot Noir Tondré Grapefield Santa Lucia Highlands ($49) 92       Effusively scented with aromas of sweet red cherry, plum, and briary underbrush. Velvet smooth on the palate with good density and a rich finish. Excellent winemaking! 35% whole cluster and aged 10 months in 45% new French oak.

Wrath 2014 Pinot Noir Swan/828 Monterey ($35) 90   Dark red plum accented by forest floor show on the bouquet. The palate is similarly earthy and dark in character with medium density and length. Easy, pleasant drinking. 20% whole cluster fermenation and aged 10 months in 40% new French oak.

Wrath 2014 Syrah San Saba Vineyard Monterey ($39) 92 We’ve tasted this wine several times over the years, and it remains one of our go to Syrahs. It’s simply packed with flavor, evoking wet loam, cracked pepper, and blackberry pie with a nice French toasted oak accent. It’s 33% whole cluster fermented and aged in 66% new French oak.

Photo courtesy of BKWineMagazine.


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