2022

LAPSUS

Meaning “an involuntary error” in Latin, Lapsus is a nod to the discovery of Graciano in the Paso Robles appellation. Since this varietal was originally believed to be Mourvèdre (Monastrell), it was only natural to blend the two together.

A Paso Robles vineyard growing up a rolling hill

THE STRUCTURE

Our love letter to the Paso Robles region, Lapsus blends the infamously mistaken grapes Graciano and the Spanish clone of Mourvèdre. The vibrant acidity of Graciano is balanced with the rich earthiness of Mourvèdre. The addition of the elegant tannins of Cabernet Sauvignon and a touch of cool climate Syrah’s aromatic profile intertwine to create a velvety, opulent finish. This wine has a sophisticated density, followed by a mineral-driven freshness. Expressive of the Paso terroir and the creative nature of the region, Lapsus envelopes the palate with bold and balanced notes.

Two photos: left- a closeup of wine barrels, right- Arnaud Fabre sorting through grapes

THE BLEND

27% Graciano
25% Syrah
25% Cabernet Sauvignon
23% Mourvèdre

Technical Notes

AVA

Willow Creek, Adelaida, Edna Valley

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Vineyards

Paperstreet, Spanish Springs, Parrish, G2 North, Gateway, G2

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Fermentation

Three weeks in stainless steel and concrete

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Aging

18 months in 60% new French oak and 40% neutral oak

Tasting Notes

The nose of the 2022 Lapsus entices with aromas of dark red fruit with hints of vanilla and tobacco. On the front of the palate, Cabernet Sauvignon unveils its darker fruit flavors, while Mourvèdre enriches the mid-palate with earthiness and Graciano brings depth and opulence. The cool-climate Syrah completes the experience, leaving a lingering impression with its notes of white pepper and a long, bright finish.

VINTAGE DETAILS

A plate of cherry clafoutis in black and white
A bowl full of cherries

Food Pairing

Savory Cherry Brioche Clafoutis

For a unique food and wine pairing with Lapsus, try a savory dessert. Clafoutis is a traditional French dessert that has a similar texture to a thick pancake or custard and is typically topped with fruit and cream. In this rendition by Chef Jeffery Scott, thyme, parmesan, and cayenne are added to create a savory cherry clafoutis using brioche which is topped with mascarpone and Turkish coffee dust. The savory notes of thyme and parmesan are enhanced by the wine's rich, dark fruit flavors, while the cherries in the clafoutis are highlighted by the wine’s inherent fruitiness.