Andremily Eaba GSM 2018

Andremily Eaba GSM 2018 is a bold, luxurious Rhône-style blend from California’s Central Coast, crafted as the “End All Be All” expression of Syrah-based power and finesse. Sourced from some of Santa Barbara County’s top cool-climate vineyards, it marries intensity, polish, and aromatic lift in a distinctly modern, cult-worthy style. This relatively new cuvée from Andremily has already earned a reputation among collectors for its depth, complexity, and impressive aging potential.

Tasting Notes
In the glass, the 2018 Eaba shows a deep, almost opaque purple-black hue that hints at its concentration and richness. The nose is exuberant and layered, bursting with plum compote, blackberry pie, and blackcurrant, followed by waves of black licorice, wild sage, and cracked pepper. As it opens, more nuanced notes emerge—candied violets, espresso, charcuterie, and a touch of smoked meat, all framed by a subtle, sweet spice from French oak. On the palate, this is full-bodied, plush, and mouth-filling, with decadent layers of black and blue fruit preserves wrapped around a core of freshness. The 15.3% alcohol is beautifully integrated, lending warmth and volume without feeling hot. Silky, ultra-fine tannins provide a velvety structure, while a bright, juicy acidity keeps the wine lifted and precise. The finish is long, spicy, and savory, echoing dark berries, cocoa, dried herbs, and a touch of game. Enjoyable now with a good decant, it has the stuffing and structure to age gracefully for 10–15 years or more, developing additional complexity and secondary nuances over time.

Production
Eaba 2018 is a Rhône-inspired blend of 59% Syrah, 23% Mourvèdre, 15% Grenache, and 3% Viognier sourced from a collection of top coastal vineyards: Bien Nacido (Santa Maria), White Hawk (Cat Canyon), Alta Mesa (Santa Barbara County), and both Larner and Harrison-Clarke in Ballard Canyon. These sites combine cool maritime influence with well-drained soils, producing intensely flavored yet balanced fruit. The wine was vinified with about 60% whole clusters, enhancing aromatic complexity, structure, and spice. After fermentation, it was matured for roughly 22 months in French oak, split between 50% new and 50% seasoned barrels, allowing it to gain texture, polish, and subtle toasty nuances without overwhelming the fruit.

Food & Serving
The generous richness and savory complexity of the 2018 Eaba make it a natural partner for hearty, flavor-packed dishes. Think grilled lamb chops with rosemary, slow-braised short ribs, duck confit, venison, or a charcuterie board with aged hard cheeses, smoked meats, and black olive tapenade. It also pairs beautifully with Provençal-inspired cuisine, such as herb-roasted chicken, ratatouille, or dishes featuring wild mushrooms and Mediterranean herbs. Serve at 16–18°C (60–65°F) to preserve freshness and aromatic detail. Decant for 1–2 hours if drinking now to allow the wine to fully unfurl; older bottles (8+ years) may need a gentler, shorter decant to separate from any sediment.

Producer
Andremily is the personal project of winemaker Jim Binns, long-time protégé of Sine Qua Non’s Manfred Krankl, and one of the key figures in shaping the modern, high-impact Rhône-style wines of California’s Central Coast. Founded in Santa Barbara County, Andremily quickly gained a cult following for its intensely flavored yet finely balanced Syrah-based wines, sourced from some of the region’s finest cool-climate vineyards. Eaba represents Binns’ ambitious vision of a definitive Rhône blend from the area, combining meticulous vineyard selection, low yields, and artisanal cellar work. In a relatively short time, Andremily has earned multiple high scores and critical acclaim, cementing its status as one of the most exciting and sought-after producers of New World Rhône blends.

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