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Wine Details
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Description:
The Sinister Hand is a blend of 60% Syrah, 16% Grenache, 13% Counoise, 11% Mourvedre. The majority of the fruit is from Steve Elerding’s Vineyard in Alderdale in the Mid-Columbia Valley where the Rhone varieties seem to have found a home. The area is just off the Columbia River, so both the summer heat and winter cold are moderated, resulting in a long growing season that highlights the edgy personalities of each of the Rhone varietals. This Rhone-styled wine is very dark with enormous fruit flavors and pepper, and with excellent texture – it will work well with a variety of foods, especially spicy fare and dark meats. The label is a depiction of a severed left hand, which tells the story of a rowing competition among the O’Neills and O’Reillys (Owen Roe was an O’Neill). Whoever touched land first after rowing across the lake was rewarded with the land he touched. Lagging behind, one of the kinsfolk grabbed his sword and cleaved his hand, pitching it ashore to touch land first. He won the land and eventually ruled over it as king.
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Varietal Definition
Grenache:
Grenache Noir is the world’s most widely planted grape used to make red wine, sometimes made into a stand-alone varietal, frequently as a Rosé, but most often as a backbone of red blends. Its strength is its ability to grow in arid and windy conditions. It’s particularly suited to warm coastal regions of California, Spain and France. Grenache-based wines tend to be high in alcohol, with attractive fruit qualities in youth and a sweet berry character.Used as a component in some Northern Rhône reds, nearly exclusively for Rhône Rosés and as the primary component in nearly all Southern Rhône red blends, Grenache is probably most notable as the base varietal for Chateauneuf du Pape, Cotes du Rhône and Gigondas. In spite of its fame coming from French wines, Spain is most likely this grape’s origin.
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Mourvedre:
As long as the weather is warm, Mourvedre ably tolerates a wide variety of soils. It is popular across the south of France, especially in Provence, where it is responsible for the greatness of Bandol, and many a fine red Cotes-du-Rhone. It is often blended in Chateauneuf-du-Pape; Languedoc makes it as a varietal. Spain uses it in many areas, including Valencia. In the United States, Mourvedre remains a minor factor for now, pursued by a few wineries that specialize in Rhone-style wines. The wine it produces can be quite pleasing, with medium weight, spicy cherry and berry flavors and moderate tannins. It ages well.
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Syrah:
Syrah is the eight hundred pound gorilla of Rhone grapes! In the vineyard and the winery, Syrah is typically an easy grape to work with - healthy, early ripening, resistant to mildew and rot; suitable for winemaking in a variety of styles. The wines from Syrah are tannic without being harsh. The wines will have a taste and smell of dark blue fruit like blackberries and blackcurrant, with a strong spicy side where one can find freshly ground pepper and other spices. Syrah is famous for its part in the French blends, such as Côtes du Rhone and Châteauneuf du Pape.
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Counoise:
Counoise is a deep purple-red grape, and has a rich spicy character, with flavors of anise, strawberries and blueberries. Counoise’s moderate alcohol and tannins make it a good complement for Syrah, balancing that grape’s characteristic intense spice, strong tannins and high alcohol.
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