2016 Keplinger Hangman's

Keplinger, based in Napa Valley, was founded in 2006 by winemaker Helen Keplinger and her husband Douglas Warner, and it has become one of the rising stars among wineries established by a new generation of youthful, innovative winemakers. Keplinger herself has been featured in cover stories in wine journals including Wine Spectator. Keplinger fell in love with Grenache during a sojourn working in a Priorat, Spain, and at her new winemaking enterprise she focuses on Grenache-based and other Rhone-style blends. Keplinger earned a graduate degree in enology at UC Davis and worked in Australia and several regions of California before starting her own venture. She sources grapes from the Sierra Foothills and elsewhere. Along with Grenache, she blends Mourvedre, Syrah, Viognier, and starting in 2012 has made a white blend of Viognier, Roussanne and Grenache Blanc. Wine writer James Laube has noted that “in embracing a handful of Rhone Valley grapes, especially Grenache, Keplinger has created captivating and uniquely styled wines that are stretching the boundaries of what has been a Syrah-centric arena among California vintners.”

Carneros AVA, also known as Los Carneros, is at the southern end of the Napa and Sonoma Valleys at the top of the San Francisco Bay. The 8,000 vineyard acres are mostly planted to Pinot Noir and Chardonnay, both of which thrive in the district’s cool, marine climate. Carneros became an AVA in 1983 and it has attracted foreign wine companies along with local producers. It has been especially appealing to European producers of sparkling wines including the giant Spanish cava producers Codorniu and Frexinet, and the French Champagne house Taittinger. Codorniu in Carneros is called Artesa, and Frexinet’s Carneros brand is Gloria Ferrer. Taittinger calls its Carneros winery Domaine Carneros. The European producers also make still wines in Carneros.

This grape is grown in milder climates and produces a medium-to full-bodied wine. It is also known as Shiraz, but should not be confused with Petit Sirah, which was developed by crossing Syrah with Peloursin.