# Subsoil Red Blend (2017)

- **Producer:** Subsoil
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah, Merlot, Malbec
- **Region:** Washington, United States
- **Style:** Classic
- **Alcohol:** 14.1%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** cherry, blueberry, plum, chocolate, coffee, smoke, vanilla, tobacco

## About this wine

Subsoil is a private label producer focusing on red wines exclusively from the Horse Heaven Hills AVA in Washington State. The winemaker, Jeremy Santo, crafts blends that showcase the unique terroir of this region. Horse Heaven Hills is renowned as one of Washington's warmer AVAs, characterized by its loamy soils and significant diurnal temperature shifts. This environment is ideal for cultivating concentrated and rich fruit, while simultaneously allowing the grapes to retain a vibrant, fresh acidity. The Subsoil Red Blend exemplifies this balance, offering a compelling expression of its origin.

## Interesting facts

- Subsoil focuses exclusively on red wines from the Horse Heaven Hills AVA.
- Grapes are double-sorted by hand, both in the vineyard and at the winery.
- The wine is fermented with whole berries, not crushed, for gentle extraction.
- The 2017 vintage was rated "Excellent" by Great Northwest Wine.

## Food pairing

The Subsoil Red Blend's full body, ripe fruit, and firm tannins make it an excellent match for rich, savory dishes. The wine's structure and acidity can cut through the fat of red meats and hearty stews, while its concentrated fruit complements robust flavors. Dishes with a touch of sweetness or smoky elements will also harmonize well, enhancing the wine's complex aromatic profile.

## Wine making process

The winemaking process for the Subsoil Red Blend begins with meticulous vineyard management, employing sustainable farming practices. Grapes are double-sorted, first in the vineyard and then again at the winery, ensuring only the highest quality fruit proceeds. To preserve whole-berry integrity and delicate aromatics, the fruit is not crushed. Individual lots are fermented in stainless steel tanks, with twice-daily pump-overs used for gentle extraction of color and tannins. Following fermentation, the wine undergoes 12 months of aging in a combination of French and American oak barrels, with approximately 35% new oak and 65% neutral, contributing complexity and structure without overpowering the fruit.