2015 Chronic Cellars Dead Nuts Red Blend
Smells Like
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Briar
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Cherry
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Honey
Tastes Like
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Blackberry
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Cherry
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Strawberry
Josh Beckett
Winemaker, Chronic Cellars, Wave Rider
As a surfer, Josh understands waves – that gentle swell that takes you away from shore but always manages to bring you back. As a kid from a wine family, he rode a similar wave, away from the wine industry and his hometown of Paso Robles, only to return years later to start his own winery, Chronic Cellars, with his brother Jake. With a focus on high-quality wines, Chronic Cellars is a little edgy and a lot of fun. “We’re doing what microbreweries have been doing for years,” Josh points out. “We’re putting exceptional juice under a colorful label loaded with personality.” The counter-culture style extends to the wines themselves, where Josh experiments with non-traditional blends, such as Tempranillo combined with Malbec and Petit Verdot, or Zinfandel with a splash of Cabernet Sauvignon.
Paso Robles, United States - United States
A rising star in California's wine scene, Paso Robles is producing stellar wines while also holding strong to its Wild West roots. With a laid-back attitude, innovative spirit and maverick ways, Paso winemakers are capitalizing on the bounty of sunshine and diversity of soils to produce exciting wines. It is an extremely large and diverse region bordered by the Santa Lucia Mountains running the length of its western side. The area has over 45 different soils, including granite, sedimentary, volcanic and sandstone. Most notable however are the calcareous soils, which carry higher pH levels that naturally reduce vine vigor. Ideal for this warm climate, these soils control the ripening process and allow the fruit to retain its natural acidity. Large diurnal shifts also help balance the grapes. At night, temperatures can drop almost 40 degrees which arrests sugar development, slows maturation and extends hang time on the vine for complex flavor development.
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