The 2021 vintage began with a cool, dry winter followed by alternating warm and cold spells through the spring, with budbreak occurring in late March and early April. Temperatures trended slightly warmer than normal through early June, although cooler, windy periods affected fruit set and caused mild shatter, the failure of some flowers to develop into berries, naturally reducing yields slightly. July was warm, with veraison beginning later in the month and continuing into the first week of August. August started hot and finished slightly cooler than usual, slowing the ripening process and promoting greater balance in the vineyards. Warm conditions persisted through September, allowing the fruit to fully mature, and Winemaker Scott Shirley carefully surveyed the vineyards to harvest at peak flavor and body. Scattered early frosts in mid October affected only a few blocks, but each parcel was carefully evaluated and harvested at optimal ripeness, preserving both ripe fruit character and fresh acidity.

Vinification

Justin Isosceles 2021 is carefully managed to build both structure and complexity while preserving the purity of the fruit. Fermentation takes place in a combination of stainless steel open and closed top tanks, allowing winemakers to carefully control temperature while optimizing extraction. Twice daily pump overs circulate the fermenting juice over the grape skins, enhancing color, flavor, and tannin development while maintaining balance and texture. Following fermentation, the wine is matured for 21 months in 100 percent new French oak barrels, a process that slowly integrates tannins while contributing layers of spice, vanilla, toast, and subtle sweetness. Extended barrel aging also promotes micro oxygenation, softening the wine’s structure and adding depth and polish, ultimately creating a wine that is both powerful and refined, with exceptional aging potential.

In Depth Tasting Notes

Justin Isosceles 2021 is bright and expressive in the glass, showing a deep purple, almost black core that gradually lightens to ruby and violet at the rim, with slowly forming, moderately stained tears hinting at its richness and structure. The nose is complex and inviting, opening with very ripe cherry and black currant fruit layered with savory nuances of cedar, pipe tobacco, vanilla bean, baking spice, and warm oak. On the palate, it is full bodied and generous, delivering lush flavors of crème de cassis and black cherry jam, complemented by hints of red berry fruit on entry and notes of vanilla, licorice, and baking spice that carry into a midpalate filled with cedar, tobacco leaf, and subtle leather complexity. The finish is long and evolving, moving from ripe black cherry accented by spice and oak into chewy, well integrated tannins supported by balancing acidity that adds freshness and depth. This vintage stands out for its impressive combination of intensity and balance, making it an excellent companion to deeply flavored dishes such as slow cooked beef stew, wood grilled ribeye, or venison steak.