2021 Maquette
(36% Cabernet Sauvignon, 28% Cabernet Franc, 27% Merlot, & 9% Petit Verdot)
This 2021 Maquette screams Bordeaux at its best! The marriage of the four estate-grown Bordeaux varieties is effortlessly seamless and works magically from the first sip. Mature ripe, rich black fruits give this wine grippy textures and density. It has heavy tannins following bottling, but they will certainly smoothen out in the years to come. My favorite part of this wine is the tart taste of cherry pie and the floral notes of rose and geranium. Black-currant and chocolate strawberry flavors mix beautifully with toasted oak and cedar bouquets and finish with a sprinkling of roasted walnuts, dark cocoa, black olive, and coffee beans. Earth tones prevail on the mid and back palate, offering oregano and bay leaf flavors. This wine is built with a confident structure and ageable tannins.
Bordeaux grapes are a lot of fun during winemaking! The fermentation kicks off solid and steady, and we make it fun by mixing in tank and puncheon fermentations. All grapes were machine harvested at night and processed at the winery at first light. We only destemmed, whole berry fermented, and never crushed the fruit. Each lot was cold-soaked for 24 hours before introducing specific cultured yeast. We used yeast strain “FX10” to ferment “Chivos” Cab Sauv; “Structure” to ferment “Bentley Ironworks”; and “ICVD-254” for both Petite Verdot and Merlot. The fermentation vessels were drained, the skins pressed, and the juice left to settle in the tank for two days. We aged the wine in various new and used barrels, ranging from 225L to 500L. Thirty-six percent of the wine is aged in new American Oak barrels, offering coconut, cedar, and black coffee flavors.
| Download Wine Notes |
| Vintage | 2021 |
| Varietal | Maquette |
| Varietal Composition | 36% Cabernet Sauvignon, 28% Cabernet Franc, 27% Merlot, & 9% Petit Verdot |
| Appellation | Paso Robles |
| Acid | 0.68 |
| PH | 3.54 |
| Residual Sugar | 0.04 |
| Alcohol | 14.20% |
| Volume | 750 ml |
| Bottling Date | 05/17/2023 |
| Cases Produced | 600 |
2021 was a fantastic year at Sculpterra, especially with the Bordeaux varieties. The drought-like weather gave a classic dark fruit taste, excellent color, and lengthy tannins. This blend is 100% estate-grown, with fruit sourced from four vineyard blocks. Our vineyard practices center around the hands-on approach. We tend to the vineyards with hand pruning, shoot thinning, leaf pulling, and dropping excessive fruit. The predominant force in this blend is Cabernet Sauvignon from two valley-floor vineyard blocks: “Chivos” and “Bentley Ironworks.” These Cabernet sites are the latest ripening. They are low yielding and tend to accentuate earthy notes rather than ripe red fruits. Our Cabernet vines are cane pruned; they develop small berries packed with tannins and thickened skins. The “Lago Del Los Patos” block gives us Cabernet Franc with flavors of black cherry, blueberry, and pleasant green notes like bay leaf, olives, and dill. We only farm one acre of Merlot, where rockier and hillier soils give way to plums, raisins, chocolate, and strawberry flavors. Our tiny Petite Verdot vineyard is in “Kathy Forest,” protected by a towering hill above. Like the Cabernet Sauvignon, Petit Verdot is the last to harvest on the property, offering puckering acidity, round tannins, and a smoky character.
Paul Frankel’s Background
Winemaking and grape growing is Paul’s passion! From an early age, he showed interest and excellence in science, botany, and chemistry. Most of all, Paul loved the outdoors and working with his hands. Growing up on the property, Paul has been able to study the Frankel Ranch property throughout his life, making him very well-versed in soil types and meso-climates on the estate. 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’s father, Dr. Warren Frankel, planted the 125-acre vineyard, built the winery, and opened the tasting room in October 2007. Paul was mentored by winemakers Shannon O’Neil and Jason Bushong and 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.
