notes from the importer:
Somos means "we are" in Spanish. The 'we' is an duo of Australian Ben Caldwell and Mexican Marco Ruiz Cantú. The Somos story began while Mauricio was studying oenology and viticulture at the University of Adelaide in 2010. Following graduation he returned to his native Mexico with a small shipment of Barossa Shiraz me made for fun and named it Juguette, a Spanish word for toy. His market was primarily friends and family but sold a bit in distribution helping to fund his trip home.
The wine was received with great enthusiast and he reached out to his friend from uni, Ben, looking to grow this brand. Mauricio spent most of the year in Mexico establishing a distribution network while Ben tended to the vines and wines back in McLaren Vale. In less than five vintages Juguette grew from 150 cases to 15,000 cases and it was time for a new project. The food Mauricio ate back home in Baja California was fresh, bright and textured. He and Ben felt they wanted to make wines complementing these notes.
2015 birthed 'Somos' focused on alternative varieties and making wines as naturally as possible. The wines burst with energy, precision and personality while still maintaining a unique sense of familiarity. Somos is a brand deeply rooted in South Australia but with a bit of Latin flair.
This is a mystery red blend from Ben and Mauricio, though sitting down with Ben over a few beers got the cépage and vineyard sourcing out of him! It's a compilation of predominantly Grenache with a few other bits and pieces thrown in for fun. The aim here was to create "A wine driven by primary berry fruit, savoury spice and acid line. Textural light red," according to Mauricio. Mission accomplished!
The parcels were handpicked across nearly six weeks with Grenache coming in first and Aglianico coming in last. The Grenache was predominantly fermented whole-bunch, the Aglianico was fermented carbonically, the rest of the ferments were destemmed. Fermentation was primarily carried out with native yeast though a bit of non-sacchoramyces yeast was used for two lots. Post primary fermentation, the lots were basketpressed to tank and still kept separate for maturation. A small portion of the Grenache remained in tank while the rest of the lots were racked to old barriques, puncheons and foudres for 9-12 months of aging.
Crisp, juicy, light and fragrant red high drinkability. On the nose there is red cherry, rose water, dried green herbs, similar to taste with a cherry pip and cranberry-like tang to close. Some ultra fine tannins and fresh crisp acid profile to close.
- Region: South Australia
- Varietal: 65% Grenache - 15% Aglianico - 7% Cabernet Franc - 7% Mataró - 6% Barbera
- Vintage: 2017
- Vineyard: Juguette Block in Aldinga (Grenache) - Block near Goodieson Brewery in McLaren Flat (Aglianico) - Block in Willunga (Barbera & Cabernet Franc) - Site between McLaren Vale and Aldinga (Mataró)
- Vine Age: Varied
- Soil Type: Varied
- TA: 5.1 grams per liter
- pH: 3.54
- Alcohol: 13%
- Oak: 9-12 months (dependent on the parcel) in stainless steel (15%) and old French barriques, puncheons and 22hL foudre
- Production: 500 cases produced
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