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Wall of Sound

Monochrome Wines Paso Robles, CA wine bottle

2018 Wall of Sound

68% Roussanne • 32% Viognier

This wine is a good example of our Wall of Sound approach to winemaking. The Roussanne and Viognier were pressed separately, and we divided the juice into seven components, some of which were fermented cool, some warm. Some were settled before fermentation, others were fermented “dirty”. Some were fermented and aged in neutral French oak barrels, some in stainless steel barrels, and some in new or once-used French oak mini-barrels (114 liters). Our goal for this wine was to make a wine that exhibits more complexity and layers of flavor than we could have achieved using simpler methods. It took us five blending sessions to sort through all the possibilities.

93 Points – Wine Enthusiast

Monochrome Wines Paso Robles, CA Wall of Sound wine bottle

2017 Wall of Sound

56% Roussane • 44% Viogner

This wine is the best example yet of our Wall of Sound approach to winemaking. Eight different wines went into creating this blend. The Viognier and Roussanne were harvested the same day, pressed together, and co-fermented. We then divided the juice into eight components, some of which were fermented cool, some warm. Some were settled before fermentation, others were fermented “dirty”. Some were fermented and aged in neutral French oak barrels, some in stainless steel barrels, and some in new French oak mini-barrels (114 liters). We used an array of different yeasts. Our goal for this wine was to make a wine that exhibits more complexity and layers of flavor than we could have achieved using simpler methods. It took us four blending sessions to sort through all the possibilities.

Monochrome Wines Paso Robles, CA wine bottle

2016 Wall of Sound

52% Viogner • 48% Roussane

This wine is the best example yet of our Wall of Sound approach to winemaking. Eight different wines went into creating this blend. The Viognier and Roussanne were harvested the same day, pressed together, and co-fermented. We then divided the juice into eight components, some of which were fermented cool, some warm. Some were settled before fermentation, others were fermented “dirty”. Some were fermented and aged in neutral French oak barrels, some in stainless steel barrels, and some in new French oak mini-barrels (114 liters). We used an array of different yeasts. Our goal for this wine was to make a wine that exhibits more complexity and layers of flavor than we could have achieved using simpler methods. It took us four blending sessions to sort through all the possibilities.  92 Points – Purely Domestic Wine Report; 92 Points – Vinous; 92 Points – Wine Enthusiast; 92 Points – The Wine Write