Robert Sinskey Vineyards

Last Chance
The end is the beginning…

The hillside vineyard block of the Capa Vineyard gave up the ghost. It was planted to heirloom selections of Pinot Noir in the early nineties and always produced small amounts of beautiful, tight clusters of Pinot Noir. But the combination of drought and age caused the two blocks to produce so little fruit that even though the quality was still stunning, it just wasn’t viable anymore and we had to rip it out.

This is the last vintage from the hillside of the Capa Vineyard whose fruit in the past has graced The Four Vineyards and The Capa Vineyard Pinot Noir. This year we decided to bottle it as a separate cuvée to commemorate its final vintage. The hillside will not be replanted to Pinot Noir so this is your last chance to enjoy the Pinot Noir from the home site.

The triptych label design is by Ella Sinskey who was born on the Capa Vineyard and has now flown the coop to get her education in the Big Apple. 

Pinot and Beignets

Despite what you may think, we are not encouraging you to go on a fried food diet. These savory little fried nuggets of goodness just happen to pair awesomely with RSV’s Last Chance Pinot Noir. They are simple to make and will have you snacking and quaffing in short time.

Until the next wine…
Maria

P.S. If you think that fried food will be your demise, just know that there is no better way to go than with a glass of Last Chance and puffy beignet!

EAT: Herbed Mushroom and Cheese Beignets

Back in the mid 80’s a little winery called Carneros Creek planted an experimental Pinot Noir block comprised of 20 different selections and clones. In the early 90’s I was able to taste these and was most enamored with the “C” and “H” selections. The “C” for its cherry Lifesaver flavor and brilliant acidity. The “H” for its dried rose and all around floral characteristics. These two field selections were planted on a three acre south facing hillside of the Capa vineyard where they struggled on their St. George rootstocks to produce small clusters of beautiful fruit.

These two selections were typically co-fermented together for a more interesting cuvée. In 2014, the three acres produced just 2.6 tons for just seven French oak barrels of wine of which just under half was new. We were so taken with this wine that we decided to pull three barrels into it’s own bottling. With less than 1 ton to the acre we knew that 2014 would be the last vintage for these old selections.

We hope you enjoy this cuvée as much as we do. This is truly the last chance to taste something very special.