Rasa Vineyards Occam's Razor Red Blend 2023 750ml

Product Info

Terroir
The 2023 “Occam’s Razor” Red Blend originates from the expansive and diverse vineyards of the Columbia Valley, a region celebrated for its unique combination of warm days and cool nights. This diurnal shift fosters full phenolic ripeness while preserving natural acidity — a critical balance for red blends that aim to combine structure with vibrancy.

Columbia Valley’s soils vary widely across its vast appellation, from deep, well-drained loams to cobbly alluvial terraces. Such soil diversity supports the different varieties in this blend, each contributing distinct elements: the backbone and dark fruit concentration from Cabernet Sauvignon, plushness and mid-palate weight from Merlot, and spice and aromatic lift from Syrah and lesser components like Touriga Nacional, Tinto Cão, and Souza.

This geographic breadth allows the winemaking team to craft a wine that is both expressive and balanced — combining power with freshness in a way that reflects the terroir’s dual nature.

Winemaking & Technical Notes
The philosophy behind “Occam’s Razor” is elegantly simple: focus on clarity, balance, and quality fruit expression. Grapes are picked at optimal ripeness and undergo a thoughtful fermentation process that includes a substantial pre-fermentation maceration of ~98 hours and post-fermentation maceration of ~74 hours, which helps extract flavor and structure while maintaining balance.

Approximately 80% of the lots see native fermentation, adding complexity and a sense of place to the finished wine. The use of 10% whole clusters further enhances structural tension and aromatic nuance.

Maceration and fermentation are managed with gentle hand punch-downs twice daily to build texture without harsh extraction. All components — including free-run and press fractions — are kept separate until final blending, giving the winemaker precise control over the wine’s balance.

The blend spends 18 months in French oak, with a judicious oak profile of roughly 15% new barrels (primarily from Troncais and Alliers forests) and the remainder neutral, ensuring that wood influence enhances rather than dominates the fruit.

Technical highlights include ~14.8% alcohol, pH 3.86, and titratable acidity of 5.7 g/L, resulting in a full-bodied wine with lively acidity and firm, yet polished, tannins.

Tasting Notes
The 2023 “Occam’s Razor” opens with a compelling bouquet of blackberry, cassis, violet, Asian spice, and subtle espresso notes, underscored by hints of vanilla from oak maturation.

On the palate, the wine is full-bodied and structured, showcasing concentrated dark fruit — black plum, black cherry, and ripe cassis — balanced by refreshing acidity and a backbone of firm tannins. Layers of spice, mocha, and a whisper of floral violet add complexity, while integrated oak nuances of vanilla and soft cedar support the core fruit.

The finish is persistent, with dark fruit and spice lingering in harmony. A nuanced interplay of fruit, acid, and tannin makes this blend approachable now yet capable of rewarding short-term aging.

Food Pairing & Service
Serve slightly below typical room temperature — around 60–64°F (15–18°C) — in a broad-bowled red wine glass to highlight both aromatics and texture. A brief decant (30–45 minutes) can further open the wine, especially if enjoyed in its youth.

This blend pairs beautifully with rich, savory fare that complements its depth and acidity. Consider grilled flank steak with herb butter, braised short ribs, or lamb ragù over pappardelle. Its acidity also makes it an excellent match for tomato-based dishes like osso buco or beef Bolognese. On the cheese board, aged Manchego or smoked Gouda offer satisfying counterpoints to the wine’s spice and dark fruit profile.

Cellaring Potential
While wonderfully drinkable now, the 2023 Occam’s Razor has excellent short- to medium-term aging potential. Structured tannins and bright acidity suggest it will continue to integrate and develop additional nuance over the next 5–8 years.

Early drinking (now through ~2028) highlights its vibrant fruit and spice, while holding bottles into the early 2030s may reveal deeper secondary characteristics — dried herbs, forest floor complexity, and more polished tannin structure.