2019 Andremily Wines EABA

The 2019 Andremily Wines EABA (short for “End All Be All”) is a bold, meticulously crafted Rhône-style red blend from Santa Barbara County, designed for enthusiasts who crave depth, power, and finesse in equal measure. Built around Syrah and complemented by Mourvèdre, Grenache, and a touch of Viognier, it is both intensely expressive in its youth and structured for long-term cellaring. Sourced from some of the Central Coast’s most revered vineyards and aged in top-quality French oak, this is a modern Californian icon with a cult following and a distinctly Old World sensibility.

Tasting Notes
In the glass, the 2019 EABA is an opaque ruby-purple, almost inky, hinting at the concentration and density within. The nose is beautifully pure and lifted, offering waves of black licorice, tar, blueberry and black cherry compote, alongside charcuterie, cracked black pepper, black olive tapenade, and warm, savory, baked Mediterranean herbs. With time in the glass, more nuance emerges—violets, subtle floral perfume, and a touch of smoked meat. On the palate, this is medium to full-bodied yet remarkably poised, with a sense of energy and precision that keeps the richness in perfect check. Super-fine, abundant tannins wrap around a seamless spine of fresh acidity, carrying slowly unfolding layers of dark fruits, savory spice, and earthy complexity across the tongue. The finish is very long, spicy, and seductively floral, lingering with notes of pepper, herbs, and dark berries. Delicious now after a proper decant, it has the structure and balance to age gracefully for 10–15+ years, rewarding patience with even greater complexity and integration.

Production
EABA 2019 is a blend of 61% Syrah, 24% Mourvèdre, 13% Grenache, and 2% Viognier, sourced from a constellation of top-tier sites across Santa Barbara and San Luis Obispo counties, including Bien Nacido, White Hawk, Larner, Harrison-Clarke, G2, and Alta Mesa. These vineyards bring a mix of coastal influence, varied elevations, and well-drained soils—sand, clay, and limestone—that naturally moderate yields and intensify flavor. About 65% whole clusters were used during fermentation, adding aromatic lift, spice, and structural grip. After careful, small-lot vinification, the wine was matured for approximately 22 months in French oak—55% new barriques and 600L demi-muids, and 45% seasoned barriques—before being bottled on August 21, 2021. This thoughtful élevage integrates the oak while preserving freshness, purity, and terroir-driven character.

Food & Serving
This powerful yet refined red is a superb match for richly flavored, savory dishes: think herb-crusted lamb racks, slow-braised short ribs, duck confit, venison, or charcuterie boards with aged hard cheeses and smoked meats. It also pairs beautifully with roasted root vegetables, wild mushrooms, and dishes accented with rosemary, thyme, or black olives. Serve at 16–18°C (60–65°F) for optimal expression. Decant for at least 1–2 hours in its youth to allow the aromatics and tannins to fully open; as it ages, a shorter decant of 30–45 minutes will help it show its best.

Producer
Andremily Wines was founded by Jim Binns, long-time right hand at the legendary Sine Qua Non, and has rapidly become one of California’s most sought-after small producers of Rhône-variety wines. Working primarily with Syrah, Mourvèdre, Grenache, and Viognier from top sites along the Central Coast, Andremily has carved out a reputation for crafting wines that are intensely concentrated yet impeccably balanced. From its home base in Santa Barbara County, the estate embraces meticulous vineyard selection, low yields, and artisanal winemaking to capture both power and detail. In a relatively short time, Andremily’s releases have garnered critical acclaim and a devoted following, placing the winery firmly among the elite producers of Rhône-style wines in the United States.

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