Booker Vertigo Paso Robles Red Blend 2017 Rated 98JD

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Jeb Dunnuck Review
Rated 98 Points
The 2017 Vertigo checks in as 63% Syrah, 30% Mourvedre, 4% Grenache, and the balance Petite Sirah that's still aging in 65% new French oak. One of the more voluptuous, sexy 2017s from Jenson, it boasts loads of black and blue fruits, ground pepper, and spring flower aromas and flavors. Deep, full-bodied, ultra-pure, and with a big finish, it's killer wine in the making.

Wine Tasting Notes
Vertigo aims to be a traditional Rhone blend, a "G-S-M". Booker ferments a portion of this wine whole cluster and uses stem inclusion to add a bit to its character in terms of tannin and spice. Booker named this wine ‘Vertigo' in jest for one of Booker's steepest hillsides that grows Grenache, Syrah and Mourvedre.

63% Syrah, 30% Mourvedre, 4% Grenache, and 3% Petite Sirah. Alcohol 14.9%

Food Pairing Suggestions
This Rhône blend pairs well with many types of meat. Everything from steak and sausages to lamb, game or poultry.

About Booker Winery
The name Booker comes from the two orphan brothers, Claude and Dick Booker, who had purchased the land in the late 1920’s. By the turn of the century the Booker brothers had acquired over 1,200 acres on Paso's Westside. The Booker brothers were Paso's favorite sons, dedicating their lives to being great farmers and humanitarians. Aside from lending their farming knowledge and manual labor to neighbors and those in need, they were the area's biggest philanthropists, leaving 100% of their estate to charity when they passed, Dick in 1990 and Claude in 2000.

Eric and Lisa Jensen purchased 100 acres of the property in 2001 with the intent of growing the best fruit for some of the best wineries in the area. After making wine with Justin Smith (of Saxum) for five years and Stephan Asseo (of L'Aventure Wines) for two years the Jensens decided it was time to create their own expression with Booker Vineyard. The 2005 Vintage was Booker Vineyard's first release with the wines being made by owner Eric Jensen.

In our cellar we strive to respect the philosophy we have throughout the year in the vineyard; interfere as little as possible. We have no reason to believe that a fanciful winery or expensive tanks with lots of gadgets do anything to make the wine any better. We are minimalists at Booker. In fact, our 2014 vintage was the first at Booker to be fermented in stainless vessels as opposed to plastic fermenters before the wine is moved into barrel.

All of our red fermentations are started using pump-overs, and then we move most of them to punch-downs once the fermentation begins. We do not rack until bottling, and usually age the Spring release wines for 18 months. We leave just under half of the wine in used French oak barrels for an extra 6-12 months to give us a unique look into the differences of each blend.

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