COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Merlot, Syrah, Malbec, Cabernet Sauvignon, Grenache, Petit Verdot
PRODUCER
Subsoil
REGION
Washington
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Subsoil Red Blend is a distinctive private label wine crafted by Banville, exclusively sourced from the renowned Horse Heaven Hills AVA in Washington State. Winemaker Jeremy Santo oversees the creation of this and other wines for the brand, focusing on expressing the unique terroir of this region. Horse Heaven Hills is one of Washington's warmer AVAs, characterized by its loamy soils and a significant diurnal temperature shift. This unique climate allows grapes to achieve concentrated, rich fruit flavors while retaining a crucial fresh acidity, contributing to the wine's balance and complexity. The 'Subsoil' name itself hints at the importance of the deep sandy soils, derived from granite, basalt, and quartzite, that define the vineyards at elevations of 450-500ft A.S.L.
ALCOHOL
13.9%
AVG. PRICE
€18
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Subsoil is a private label by Banville, exclusively featuring wines from Washington's Horse Heaven Hills AVA.
Fact 02
The Horse Heaven Hills AVA is renowned for its high diurnal temperature shift, crucial for grape development.
Fact 03
Grapes for this wine undergo a meticulous double-sorting process, both in the vineyard and at the winery.
Fact 04
The fruit is intentionally not crushed to preserve whole-berry character during fermentation.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking for Subsoil Red Blend emphasizes careful handling from vineyard to bottle. Grapes are sustainably farmed and undergo a meticulous double-sorting process: first in the vineyard during selective harvest using Pellenc harvesters, and then again at the winery on a sorting table. To preserve the integrity of the fruit, the grapes are not crushed, allowing for as much whole-berry fermentation as possible. Fermentation takes place in stainless steel tanks, with twice-daily pump-overs ensuring gentle extraction of color and tannins. Following fermentation, the wine is aged for 12 months in a combination of French and American oak barrels, with approximately 35% new oak and 65% neutral oak, contributing complexity and structure without overpowering the fruit.
