Brack Mountain Enos Girasole (4)

Monday, November 12, 2012

You might be saying “Wow! Brack Mountain Enos Girasole is such a crazy name!” But it’s not, you see. Not really. It’s a lovely and beautiful name. But it also holds mysterious secrets. Secrets that can only be revealed… through the power of anagrams.

For example, you might be startled to learn one anagram of Brack Mountain Enos Girasole is “Ba! An Auto Silkscreening Room!” Seems like nothing at first, but pay attention, because what would you expect to find in a silkscreening room? Why, hints of tobacco and anise, with the smell of dried flowers and cinnamon. And that’s EXACTLY what’s in this wine! Pretty impressive, right?

But there’s more. Oh, there’s much more. What about “Meteorologic Nuns: A Brain Ska”? That’s an anagram that implies some kind of horn-heavy concept album from a band which might be popular with young people. And guess what? The 2008 Enos Girasole is spicy and refreshing just like the sound of ska! That can’t just be a coincidence. It just CAN’T be!

Face it, from “Encountering Slim As Okra Boa” to “Recognise Aural Bank Motions” and back again, this Brack Mountain Enos Girasole doesn’t just carry a wonderful taste. It carries a powerful and mysterious name. Can it tell you the future? ApsherP!

…well, okay. But anagrams are kinda hard. Probably best we leave it to the pros.

List Price:

Winery Retail Price:  $ 100.00
Average Shipping: $ 26.00
Average Tax: $ 4.55
Woot Shipping:  (-$ 5.00)
Total MSRP:  $ 125.55

• Varietal: 45% Cabernet Sauvignon, 55% Sangiovese
• Harvest Dates: Sangiovese- October 21st, Cabernet- September 8th & October 15th, 2008
• Winemaker: Dan Fitzgerald
• Yeast: Sangiovese: Brunello, Cabernet: Proprietary
• Cooperage & Aging: The wines were aged for 19 months, the Cabernet in 50% new French oak, the Sangiovese in 100% neutral French oak.
• Bottling: May 2010
• Production: 840 cases
• pH: 3.62
• TA:.69
• Alcohol: 14.2%

The Cabernet was fermented in two lots. Both were hand sorted and destemmed only, then cold soaked for 5 days. After a long extended maceration, the wine was gently pressed off to barrel. The wine was on the skins for a total of 45 days. The Sangiovese was hand sorted, destemmed only, then cold soaked for 7 days before inoculation with a Brunello yeast strain. The wine was gently pressed off prior to dryness to preserve fruit and softer tannins.

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