allocations Our first vintage of wines, which were 5 years in the making, were received with tremendous enthusiasm by collectors, sommeliers and critics.
The concept of crafting a new wine came from my love for the wines of the Rhône Valley. As a young student living in Lyon, France, I loved how this ancient Roman stronghold, now France’s second largest city, embraced the wines from the surrounding hillsides equally. Syrah, Gamay, Chardonnay and Pinot Noir all grace Lyonnais tables in restaurants and in households, and the cuisine has evolved to pair with this great vinous diversity from the South of France. I wanted to contribute to the flourishing and vibrant scene of American West Coast Syrahs, much like
I wanted to champion American Chardonnay when we set out to make Sigrid back in 2006. So, in 2013, we jumped into American Syrah with both feet…literally!
We were fortunate enough to be recognized right out of the gate for these wines by some of the industry’s most prestigious publications. WINE SPECTATOR featured our gargantua project and Vinous.com scored the 2013 Oregon and California gargantua 93 and 92, respectively. During our travels this year, we were pleased to see our first gargantua bottles on some of the country’s finest wine lists. Michelin-starred restaurants such as Alinea, Carbone, Per Se, Aquavit and Momofuku have all invested in gargantua.
I am so excited to share our second vintage of gargantua with you. 2014 was a classic vintage up and down the West Coast of the United States, delivering beautifully fruited wines that have intense concentration, mineral expression and American garrigue aromatics of olive, herbs, pepper and grilled meat.
Only 400 six-pack cases of gargantua Syrah were produced in 2014. Each six-pack contains three bottles each of Oregon Syrah and California Syrah.
Thank you for your support and cheers to the beast inside of us all!