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Syrah 62% Petite Sirah 16% Tempranillo 8% Grenache 7% Zinfandel 5% Malbec 2%
A force, a trajectory. A cipher for understanding the complex language of central coast Syrah.
Back again with a little age behind it, the 2012 Reckoning flaunts the usual Reckoning bravado with softer edges and a new-found refinement. The nose boasts its notorious tones of ripe cherry, dark chocolate, and cigar box with an added twist of shaved orange peels and white lilies. Age has also provided a black-tie and cocktail essence of black olives, juniper berry, and crème de cassis that floods the senses as earthy notes of poblano mushrooms and savory smoked brisket bring it home.
The entry is lively with a stern acidity and flavors of raspberries, figs, and umami. Chunky and broad tannins spread the palate wide open with flavors of crumbled chocolate with sea salt, mouthwatering pomegranates, and candied bacon. Among a palate rooted in dark and poignant flavors are spicy serrano peppers and fresh pluots that add a fresh layer of complexity. Finishes with sharp flavors of cranberry, dates, and a citrusy backbone that brings a sudden end to an otherwise rich palate.
Drink now through 2022.
The 2012 vintage bore a sharp contrast to the previous two years here at ONX Estate.
After two challenging years, 2012 marked a return to normalcy for the Central Coast.
The winter provided some much needed water to the Templeton Gap region (approximately
nine inches fell over the winter and spring months). Spring and summer were
consistently warm, but not intensely hot. The cooler conditions of October held out and
allowed ample hang time for full flavor development. Overall, the 2012 vintage should
mark a return to the full bodied, richly textured style that is the hallmark of Paso Robles
after a much leaner, acidically driven 2011 vintage.
Fermented in a combination of 1-ton open top tanks, ½-ton open top
French oak puncheons, and a stainless steel tank following a five day cold soak.
Lots were punched-down by hand or pumped over 2–3 times daily, with fermentation
lasting 7–11 days. Lots were pressed off the skins after a total of 13–26 days of skin
Aging 19 months post fermentation in a mixture of French oak puncheons and barriques
(~40% new oak).