33 Chardonnay shows it’s breeding with tropical and citrus Santa Barbara fruit flavors, rich mouth-feel from sur lies aging with batonage, the lovely vanilla spicy oak nuances of barrel fermentation and aging, as well as a delicious touch of butter via the malolactic fermentation; all-in-all a holistic wonder for your imbibing pleasure.
Cabernet Sauvignon 33 captures deeper flavors of tobacco, clove, coco, green peppercorn and leather from the barrel-aged Plummer fruit, with hints of dark blackberry and cherry from our clone 8 Estate fruit. These layers of flavors are supported by fine and supple tannins derived from the well matured skins of the late October harvested fruit and 26 months of barrel-age gave ample time for the marriage of grape flavors with spicy French oak, even more layers of flavors.
How it all began
As a nightly consumer of wine, I was shocked one evening to find I had just half a glass left in the bottle. So I did what any decent
alcoholic, ex-con, American would do – I went to the fridge, the pantry, and the basement lab. I poured, mixed and measured. And thus Mangria was born.
– Adam Carolla
After bold red badboy, Mangria, hooked up with his sweet peach of a lady named Mangria White, it was only a matter of time before they gave birth to baby Brose'. He’s got Papa’s body but also Mama’s sweet side.
At last, the swarthy latin lover that is Adam Carolla’s Mangria has found his soul mate – a sweet, fair haired peach of a senorita with a great pear.