Red Blend | 2021
NEW RELEASE: A Mourvèdre blend with meaty spice and fruity charm, this medium-bodied revelation is worth getting to know better. Well balanced black and red berry flavors promise a graceful evolution of this wine over the years.
Set the vibe with theHippie Hill playlist
- 92 Wine Enthusiast
- 90 James Suckling
- 90 Vinous
The first vintage of its kind, Hippie Hill 2021 is a Mourvèdre-based blend of organically farmed fruit from our Thibido estate vineyard in Paso Robles’ Willow Creek District. Fruit was hand selected from each block of the South/Southwest facing hills at optimum ripening over a four-week period of time. The fruit was traditionally fermented in open top vessels, allowing native yeasts to work their magic. Hand punch downs were done two to three times per day depending on the temperature and stage of the fermentation. Once fermentation was complete for each variety, the fruit was gently dug out by hand and loaded into a basket press for a gentle squeeze. The wine was given time to settle and later transferred to French oak barrels for aging.
Comprised of 58% Mourvèdre, 29% Carignan, and 13% Syrah, this estate blend reveals a sensory journey like no other. From the first inhalation, earthy, gamey and dusty notes paint the story of the soil profile in our vineyard. This wine is a testament to site-specific winemaking, showcasing the unique characteristics of each varietal.
Playing on the wine’s earthiness and spice, pair this wine with a mushroom risotto seasoned with garlic, white wine and fresh thyme or a more traditional meal like roast beef and potatoes. We’re looking forward to enjoying the evolution of this wine in coming years as the layers of fruit and earthiness play alongside each other with age.
- Origin100% Thibido Estate Vineyard, Organically Farmed
- BLEND58% Mourvèdre, 29% Carignan, and 13% Syrah
Checkmate! As in chess, this wine offers layers of balance and loads of fun.
Earthy umami flavors of the Mushroom Risotto recipe from Love & Lemons pairs perfectly with Hippie Hill ‘21