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Big Basin Vineyards Gabilan Mountains GSM 2013

Red Wines

Big Basin Vineyards Gabilan Mountains GSM 2013

Big Basin Gabilan Moutains GSM.png
Big Basin Gabilan Moutains GSM.png

Big Basin Vineyards Gabilan Mountains GSM 2013

from 57.00

Monterey County, Gabilan Mountains

This Grenache, Syrah, Mourvedre blend is sourced from three vineyards on the rugged, wild Gabilan mountains on a mix of soils - decomposed granite, limestone and calcareous shale. The Grenache and Syrah were kept together whilst the Mourvedre fermented separately, as it was picked one week later due to its late ripening. All cultivars underwent a cold soak for several days with nearly 90% whole clusters, with daily punchdowns by hand.  Fermented in small 1.5 tonne fermenters spontaneously, before pressing and being transferred to old oak barrels for malolactic fermentation and  21 months ageing. Bottled unfined and unfiltered.

The Gabilan mountains may be a harsh, inhospitable and rocky place, but the grapes of the Rhone, as in this blend, certainly thrive here, revealing their most complex and interesting characteristics. Potent and brooding, with cascading layers of black currant, blackberry and apple pie aromas, with clove, sweet tobacco and black tea. A very slight prune and dried fruit characteristic, with plenty of bay leaf, sage, marjoram and thyme developing with time in the glass.

Big Basin Vineyards is located on the steep hillsides of the Santa Cruz mountains, established in 2002, with the mission to restore an ancient vineyard on the same site planted 100 years before. Working organically since day one, with the help of cover crops and organic compost, they have rescued the previously poor and eroded soil, planting vines 1,300 feet above sea level on mostly mudstone/sandstone soils. As well as producing wine from these ocean influenced, windswept sites, they also work with a large site in the Gabilan mountains, 2200 feet above sea level, planted on decomposed granite soils. Although not certified organic, this is also farmed organically and sustainably to meet the Big Basin philosophy. In the cellar, work is conducted gently and with minimal handling, with the only addition, at most being a drop or two of sulphur.

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