Evan saw new potential for Tempranillo in the New World in a vineyard planted on the slopes at the foot of the Sierra Nevada mountain range, reminiscent of the hills of Ribera del Duero, and has been making wine from the grapes since 2011.
Feeling that the wine did not fully express the individuality of the varieties and land, he decided that it needed more time, so he was inspired by traditional Spanish methods and aged it for a long time in barrels, and decided to blend three vintages, 2016 (10%), 2017 (45%) and 2018 (45%), to further bring out the characteristics of the vintage.
Evan says he would love to hear any comments or questions from Japanese pros about this old yet new style.
Winemaker Evan Frazier trained in winemaking at Maury in Luchon in the south of France, and then moved to Napa, where his skills were recognized and he was appointed Kongsgaard's general manager and assistant winemaker.
While working as the right-hand man to John Kongsgaard, a master winemaker known as the flag bearer of modern California and known for his impeccable winemaking, he also began using Kongsgaard's brewing equipment to produce his own original wines.
The grapes he chose were not from Napa, but from traditional Spanish varieties that remain in inland California.
They use minimal new oak barrels and keep the brewing process as simple as possible, producing small quantities of wines that have a rich, fragrant taste that permeates the flavor of the land and can be enjoyed casually at the dinner table.
A wine that reflects a new trend that has been gaining popularity in California in recent years.