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2008 Proprietor's Blend, Sonoma County

Proprietor's Blend

90+ pts. - The Rhone Report
Seriously fruited and decadent, yet holding onto a sense of balance, the 2008 Cosa Obra Proprietor's Blend is a mix of 90% Syrah and 10% Grenache that was aged for 20 months in 50% new French oak.  Loaded with creamy blackberry, charcoal, wet slate like minerality, licorice, and toasty oak aromas on the nose, this powerful, rich blend has a full-bodied, richly textured mouth feel, masses of ripe fruit, and plenty of rustic tannin and underlying structure.  Slightly coarse and unformed on the finish, this is still more than a little impressive and deserves 1-2 years of bottle age to fully integrate and flesh out. It should have 5-8 years of prime drinking. –Jeb Dunnuck




Sonoma County
2008 Proprietor's Blend

90+ pts. - The Rhone Report

Tasting Notes:
Composed of small batches from many of the best blocks of fruit in the Russian River Valley, Dry Creek Valley, and Bennett Valley, the 2008 Cosa Obra Proprietary Red offers a heady nose of blackberry, blueberry, black pepper and a hint of earth.  Impressively rich, yet balanced and structured, this wine showcases intense dark fruit with a long finish of berries and spice. Enjoy now through 2018.

The 2008 vintage started off brilliantly with a dry spring and bud break in late March to early April. Frost and cool fog during bloom kept yields low. The season progressed quickly with warm weather through July and August encouraging rapid veraison (color change). Harvest started early and we picked in early October due to the heat wave.

Sourced from Ray Teldeschi Vineyards in the Dry Creek Valley, Windsor Oaks Vineyards in the Russian River Valley, as well as Greywacke Vineyard in the Russian River Valley, in which yields are maintained at sparse levels, ranging from 1.5 to 2.5 tons/acre. The wine is composed of small batches of Syrah & Grenache from many of the best blocks, representing a diverse range of carefully selected rootstocks and clones.

Grapes were picked in the darkness of the early morning hours, and immediately subjected to rigorous hand sorting and refinement process. The whole berries were gently delivered to tank. Cold soaks lasted five to seven days, and fermentations were managed via a combination of delestage and pumpovers. Extended maceration ranging from three to four weeks fine-tuned our tannin profiles, allowing us to perfect mouth feel and wine complexity. The wine was aged in 50% new French oak and 50% neutral oak for twenty months.  Learn More...

Ideal Serving Temperature: 57 - 62°
Alcohol: 15.3%
pH: 3.9
TA: 5.9 g/L
Bottled: June 2010
Release: Spring 2011
Production: 194 cases

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