5 Sentidos (Alberto Martinez) Tobala Oaxaca, Mexico Bonnet-Ponson A study in precision from

A study in precision from one of California’s most intellectually rigorous vineyards

he bottles the wine under cork for the secondary fermentation

and apricot

Distilled twice using a traditional copper and steel pot stills

A pure expression of Syrah from their hillside parcels in Hermitage

5 Sentidos (Alberto Martinez) Tobala Oaxaca, Mexico Bonnet-Ponson A study in precision fromAlberto Martinez distills his Tobala during La Canicula, the brief couple weeks when it does not rain in the middle of the rainy season. Their traditional palenque is 7500 feet above sea level, leading to temperatures too low at night to ferment without a stabilizer. Alberto solves this problem by adding ground local tree bark to the mash, adding nitrogen which acts as an organic stabilizer. PRODUCTION NOTES Distiller: Alberto Martinez Region: Santa