Écluse Wines 2005 Paso Robles Ensemble


Only 300 Cases Produced


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Tasting Notes

Indie Winemakers' Tasting Notes

Our mission is to provide unbiased opinions of the wine being offered. These notes come from up to 10 guests who tasted this wine in a blind tasting format (wine is concealed so their identity is unknown). Why this format? Tasting blind completely throws out any hype associated with a certain winery, style, price point, etc; it forces the taster to accept what is in the glass without any predetermined notions. Our guests utilize Robert Parker's Glossary of Wine Terms for their comments for consistency purposes. In addition, we utilize the wine aroma wheel to enhance one’s ability to describe the complexity of wine flavor. Notes are posted on this wine during the tasting to ensure they accurately reflect the impressions.

Tasting Notes

  • NH: Lots of jammy fruit but focused. Definitely a food friendly wine.
  • RLA: I did not get much aroma from the wine. However, initial tastes of dark berries and cassis came through nicely. It makes the tongue dance. Loved the long finish.
  • BH: A full-bodied dark red wine. Definite cherry on the nose and pallate. A very well balanced wine - it coats the tongue.
  • EH: I didn't pick-up anything on the nose. The wine is jammy with cherry and cassis flavors.
  • MA: This wine was light on the nose for me. I did sense more cherry aromas in the second pouring howerever. In the mouth, the dark fruit rolled around the tongue and felt very smooth. A very long finish that paired really well with the skirt steak.

Technical Data

Wine Technical Data
Blend 50% Cabernet Sauvignon, 20% Merlot, 5% Cabernet Franc and 25% Petit Verdot
Appelation Paso Robles Westside AVA
Harvest Dates Through-out October, 2005
Sugar at Harvest 24.X degrees Brix
Fermentation About 7 days with 2 punchdowns/day
Aging / Cooperage 18 Months in 40% new French Oak and 60% of 2-year old and neutral oak.
Alcohol 15.1% by volume
Acidity PH = 3.65, TA = 0.67

Vintage Description

The varietals are fermented separately in open top bins after cold soaking for two days. We used a combination of punch downs and delastage to control the temperature during fermentation and to enhance the extraction of color and flavor. Fermentations were completed in two weeks and all but the Cab were given two days of extended maceration. The wine was pressed off to French oak barrels, forty percent of which were new and sixty percent a combination of two year old and neutral barrels. We began making some preliminary blends in February, racked in June then checked and adjusted the blends in August. The wines were then racked again, blended and returned to barrels. We bottled in mid-March and released the wine in early September.

Tasting Notes

The nose invites you to explore the harmony of these Bordeaux varietals dominated by the classic Cabernet Sauvignon black cherry and currant overtone with the additional fruit and spice brought by the other varietals. Ensemble has a wonderful tannin/acid balance and provides a long, lingering finish. Very approachable now but will definitely age well in the bottle.

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