The Infinite Monkey Theorem
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When you think about it, it’s a lot like great winemaking. There are so many variables, so many choices to make, and so many outcomes that are possible. When we created our first wines from Colorado grapes, we knew that we were on to something: with all the choices and all the variables at play, and with a crazy winemaker named Ben Parsons, somehow managed to find the Shakespeare. And we’ve been doing it ever since.
When we started the winery, we decided to focus on the variables that really mattered: using the best grapes, harvesting them at their peak, nurturing each batch of juice as it became our wine, and getting to know the people who drink it. We also decided to get rid of the variables that don’t matter: the vineyard location, the rolling hills, and the tasting room covered in granite and marble. That’s why in 2008, we opened our urban winery in a converted Quonset hut in a back alley in Denver, CO.
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IMT 100th Monkey
A dark and brooding wine, with a nose of dark chocolate and boysenberry with integrated floral notes of violet and lilac that evolves to blackberry and ripe raspberry. Full bodied with a dense and incredibly rich palate yet held back and in reserve with a finish that goes on and on.
It's back. Ben has had time to plan, play and manipulate this wine to show what he loves about wine making. The 2009 100th Monkey is 40% Petit Verdot, 20% Cabernet Franc, 20% Syrah and 20% Petit Sirah. Lining up these varietals tells you that this is a robust wine but add 22 months of new French oak and you have a monster.
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Riesling
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