Original
2 Ratings
Andrew Murray Vineyards Esperance Santa Ynez Valley
$251.88 USD
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Wine Description

(2007 Vintage) "We named this wine in homage of a great restaurant and inn in Vezelay, named L'Espérance. We used the inn as a "home-base" for much of our early explorations into the Rhône Valley and fell in love with the wines of the Southern Rhône during these many trips. "Espérance" translates into "Hope" from French to English. With this wine, we "hope" to not only recreate the great reds of Southern France, but we further "hope" to craft a wine read more..."We named this wine in homage of a great restaurant and inn in Vezelay, named L'Espérance. We used the inn as a "home-base" for much of our early explorations into the Rhône Valley and fell in love with the wines of the Southern Rhône during these many trips. "Espérance" translates into "Hope" from French to English. With this wine, we "hope" to not only recreate the great reds of Southern France, but we further "hope" to craft a wine that will inspire your senses the way we were inspired over a decade ago." The 2006 Esperance is the fulfillment of a dream to produce a rich, blended-wine that rivals the great wines of Gigondas, in the Southern Rhone Valley, while retainging an Andrew Murray Vineyards "house style". This vintage was given a more serious winemaking regimine with more new oak. I also chose a "bigger" Syrah to blend in with the Grenache and Mourvedre, so the resulting wine is a bit more "profound". I think that it is perhaps the best Esperance that we have ever released. All of the extra work yields a rich, concentrated wine with aromas and flavors of ultra-ripe strawberries, black cherries, and blueberries, mixed in with the spiciness of cinnamon and vanilla from the toasty new French Oak. We chose to close the bottle with the Stelvin ScrewCap to preserve the freshness and avoid off flavors. It is a blend of 60% Grenache, 25% Syrah, and 15% Mourvedre that is 100% delicious. Winemaking Notes: All of our red wines are hand-picked and "hand-sorted" in the vineyard with an eye for only picking the best fruit. Then the fruit is gently destemmed back into the same picking bins. We then use gravity to transfer the newly destemmed grapes to our open-top fermenters, which vary in size from 1 ton to 5 tons, allowing us the utmost flexibility of keeping differing vineyard lots separate throughout the various winemaking processes. Fermentation is allowed to start "spontaneously" with the indigenous yeast present from the vineyard. All the while, we are punching down 2-4 times per day, depending upon the stage of fermentation. The cuvaison lasts from 7 to 21 days, with the decision to run the free-run wine off the skins being made from extensive tastings and experience with our estate fruit. The skins are then pressed in our new and extremely gentle Europress, which yields a press-wine that is most-often worthy of being blended back with the free-run wine. The new wines are next transferred to a mix of new and used French oak barriques where the subsequent ageing takes place. Each different estate vineyard and each variety are kept separate throughout this entire process which allows us to make the best possible blend. After approximately 9 months of aging, the blend is assembled, and then transferred back to barriques for further ageing and the "marriage" of the differing flavors. (hide)

Expert Reviews
Read all 2 expert reviews
  • Wine Advocate
    (2002 Vintage) Rating: 87/100 - As reviewed in Wine Advocate # 154 on Aug-04
  • Wine Spectator
    (2007 Vintage) Rating: 76/100 - As reviewed by Wine Spectator on 01/01/04.