This is a light-bodied wine that reflects the traditional style of Chinon in the Loire. It has aromas of cherries, red currants, underripe raspberries, and herbs, followed by not-too-spicy chili flakes, wet stone, and dried herbs. The medium acidity and tannins create an overall sense of tension and a beautiful structure. The long finish also has a savory taste derived from the herbal flavor. If you drink it immediately, you can decant it twice, or enjoy the process of the wine opening up over about an hour. It is a wine-producing area that has a structure similar to that of Loire wines in France, and has a clear fruit flavor bathed in the California sun. The grapes were harvested at a moderate sugar content, fermented using only indigenous yeasts (10% whole bunches), and macerated for 20 days. It was then aged for 11 months in old barrels and puncheons. I Brand does not have a stylish tasting room decorated with art, nor does it have a famous winemaking consultant. For owner and winemaker Ian Brand, running a winery is about making delicious table wines that can be enjoyed every day and sending them out to the world. Using grapes from famous wine regions to make $300 a bottle of wine is easy for anyone with the funds. Ian's goal is to make wines with a strong sense of acidity and minerals in Monterey County, which is well established as a grape-producing region but still has many great (cheap) vineyards if you look for them. Ian started the winery with his wife Heather in 2007. The reason he chose Monterey as a wine-producing region is because he felt that Monterey wines, which are characterized by oak aromas and a "sloppy" feel, had become mainstream at some point, and he felt that he had to make a move to change this trend.
"What exactly has been the 'development' in California wine over the past 20 years? Technological advances, cloning research, VSP tailoring, winemaking equipment incorporating the latest technology. Have all of this really improved California wine? Rather, haven't they sucked the soul out of the wine and the winemakers? Has the passion and traditional art been lost?"
Believing that the technological advances in California's cultivation and brewing have caused everything to degenerate, Ian is attempting to return to his roots in Monterey. The essence of the I. brand lies in the well-cultivated fields, the grapes that grow there, and the gentle brewing techniques and sensibility that do not erase the individuality of each grape. In 2019, he was named Winemaker of the Year by the US national newspaper, San Francisco Chronicle, and became an instant star. However, for Ian, this achievement and fame are just one step.