2021 Statuesque
(39% Cabernet Sauvignon, 31% Syrah, and 30% Petite Sirah)
This is a Rockstar wine! It is almost impossible to describe all the great aromas and bouquets it offers...but I’ll give it a try! The oak shines, giving whiffs of vanilla, tobacco, candied caramel, black coffee, and smoked meat. The fruit notes power their way in, giving black cherry, plum, raisin, and jolly rancher candy. Finally, the wine provides herbal and spice notes, with the taste of green olive, jalapeno poppers, green bay leaf, and rosemary. This wine will benefit from a good decanting and should reach its peak by 2029.
The grapes were delivered to the winery at 4:00 am and processed immediately. Specific yeast strains were used in each lot and contributed exceptional flavors to the wine. We used 500L new puncheon barrels as open-top fermentation vessels, fermenting over half this lot in the barrel! The remainder of the fruit was fermented in small stainless steel tanks. Fermentation was followed by racking, pressing, settling, and aging in oak barrels, with over 40% new barrels used. The “Autopista” Cabernet was fermented and aged in new 500L Hungarian barrels - a great match! They gave the wine a smoked, roasted note. The Syrah was also fermented and aged in new Hungarian barrels, bringing forth vanilla and cocoa. Lastly, a percentage of Petite Sirah, fermented and aged in new American Oak barrels, is added, giving flavors of bacon, butterscotch, and black coffee.
| Download Wine Notes |
| Vintage | 2021 |
| Varietal | Statuesque |
| Varietal Composition | 39% Cabernet Sauvignon, 31% Syrah, & 30% Petite Sirah |
| Appellation | Paso Robles |
| Vineyard | Frankel Family Estate, Gene From The Village |
| Acid | 0.66 g/100ml |
| PH | 3.70 |
| Residual Sugar | 0.08 g/100ml |
| Alcohol | 14.50% |
| Volume | 750 ml |
| Bottling Date | 02/16/2023 |
| Cases Produced | 800 |
Statuesque is big and audacious. It offers the best of Sculpterra’s blending magic with three red varietals that showcase beautifully. The Cabernet Sauvignon, grown on the Frankel Family Estate, is from three blocks: “Autopista,” “Chivos,” and “Bentley Ironworks.” These three blocks are so distinctive and, when blended, significantly increase this wine’s complex and vivid taste. “Autopista” is our highest elevated block of Cab on the property. Temperatures can exceed 100+ degrees in the summer, giving these berries heightened notes of dark fruit flavors. “Bentley Ironworks” and “Chivos” are on the valley floor, where cooler temperatures lead to late-ripening fruit and create flavors of green olive, bay leaf, herbs, tobacco, and peppery spice. Our Syrah is grown on a neighboring vineyard, owned and managed by Eugene Alonso. The Syrah is picked at perfect ripeness and has a lovely note of lavender and plum. The Petite Sirah is from both Frankel Vineyards and San Miguel Vineyards. It was harvested at the end of the growing season, giving this wine body, tannins, and concentrated black color.
Paul’s Background
Winemaking and grape growing is Paul’s passion! From an early age, Paul showed interest and excelled in science, botany, and chemistry. Most of all, Paul loved the outdoors and working with his hands. His love for farming shows through in the quality of his wines. He has conducted numerous vineyard and winemaking experiments that have resulted in award-winning wines. Paul has studied the Frankel Ranch property during his lifetime and is very well-versed in soil types and meso climates on the estate. Paul grew up on the property and was mentored by winemakers Shannon O’Neil and Jason Bushong. Paul’s father and Dr. Warren Frankel planted the 125-acre vineyard and built the winery, opening the tasting room in October 2007. Paul graduated from Cal Poly San Luis Obispo with a Bachelor’s Degree in Viticulture and Enology. While in college, he interned at the Cal Poly Pilot Winery and worked two seasons at Maloy O’Neill Winery. Paul took two fall quarters off to make Sculpterra’s wines. His first vintage as a head winemaker was in 2008, making 19 tons. Paul puts in 14-hour days during harvest, conducting the pick, crush, and press.
