92 points | James Suckling

Tasting Notes

John was inspired to make a 100% Grenache in 2018 after he and Peggy spent time in Spain in the spring of 2017. They tasted Garnacha (Spanish Grenache) at several wineries in the Priorat outside of Barcelona, and found many winemakers aging their Garnacha in old-world clay amphoras. The wines were fruit-forward with spicy, bright raspberry flavors that were lively on the palate, revealing an appealing, yet subtle minerality. John sourced the clay amphoras in Montecchio, a small Italian town near Florence. He purchased his first amphora to experiment with the outstanding 2018 Grenache sourced from Ciel du Cheval. John also aged some of the Ciel du Cheval Grenache in new French oak barrels. After ten months, the Grenache aged in both the amphora and the barrels were excellent, but very different from one another. The clay aged Grenache showed bright fruit flavors and minerality while the French oak version was more full-bodied with oak spice flavors and a deeper hue. John blended them together and the result was our favorite of the three. John wanted to call the wine, “My Experiment”; Peggy nixed it. He went back to pondering a name that captured the essence of his Grenache trials. John came upon a phrase attributed to eighty year old, Michangelo: “Ancora Imparo”, which translates to “Yet I Learn” in Italian.

The 2018 Ancora Imparo was rated 93 points by international reviewer Jeb Dunnuck.

Featured Vineyards

Ciel du Cheval

AVA

Red Mountain

Blend

100% Grenache

Barrel Aging

Clay Amphora & Oak Barrel Puncheon

When to Drink

Drink now through 2026

Alcohol

14.8%

Case Production

Only 178 cases produced