2015 Crimson Jewel - New Release

80% Sangiovese / 20% Petit Verdot

93 points Jeb Dunnuck (Was Wine Advocate)

92 points, Gold Medal, 2017 Critics Challenge International Wine Competition

2015 Crimson Jewel

Price: $55


Crimson Jewel is inspired by Maniragakarajnana, the KamaSutra Art of Precious Stones. The label features jewelry designer, Rhiannon Griego, wearing one of her artistic creations.

Winemaker's Notes

Lithe and nimble yet strong and unyielding… a ballerina commanding the stage, pirouetting with the perfect combination of precise control and reckless abandon.

The LXV 2015 Crimson Jewel virtually explodes from its glass which a rich medley of blackberries and olallieberries. As the intensity of that first wave wanes, underlying notes of cassia, nutmeg, and clove emerge to further entice the drinker. On the palate, traditional Sangiovese characters of ripe, red cherries are on display along with nuances of Madagascar vanilla bean. The bright acidity of the Sangiovese serves as the wines backbone and supports it across the palate into the finish where the heft and structure of the Petit Verdot round out and complete the performance.

Harvested between September 29 and October 6, 2015, the lots for the 2015 Crimson Jewel were fermented and macerated on skins for 21 to 30 days. The fermentations occurred in 1-ton bins that were manually punched down 2-3 times daily.

This wine is made from our favorite two varieties grown at Hearthstone Vineyard by proprietor Hoy Buell, who uses sustainable farming practices in the heart of the Adelaida District of Paso Robles.

Spice Pairing

Wild Venus:Porchini Mushroom powder, Garlic powder, Black sea salt, Amchur powder, Saffron

When you want your wine to complement any food, without a fuss


Pork Chops with Wild Venus

Porchetta with Pork Shoulder

Serving Suggestion

Any Italian fare, Perfect for Pork Chops

Serve at 59°-64° F


VARIETALS 80% Sangiovese, 20% Petit Verdot
APPELLATION Paso Robles, California
VINEYARD Hearthstone Vineyard
SOIL TYPE Limestone bedrock, clay
AGING 500L French oak puncheons and 225L French oak barriques for 18 months prior to bottling. Approximately 25% of the oak was new
pH 3.65
RS 0.0