2021 Dr. Ron Bot
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In Stock
Wine Specs
Vintage
2021
Varietal
Blend - red
Harvest Date
August and September
Acid
TA: 5.6 g/L
pH
3.89
Aging
Aged 5 months in 13% 1-year-old French and 87% neutral oak barrels. Aged another 6 months in 19% new French, 19% 1-year-old French and 62% neutral oak barrels. Twice racked. Filtered, but unfined.
Alcohol %
14.2
Wine Profile
Tasting Notes
Dr. Ron Bot, our larger Rhone-inspired blend, was first born in 2013. He took a couple years off to find himself in 2014 and 2015, but has been back on the job ever since. Ron’s composition changes from year to year, but his complexity and gregariousness come from the fact that he is a blend of several excellent components. His complex red fruit, peppery spice and gritty tannins come from Mourvedre. His depth and richness come from Syrah. And his soft, strawberry fruit and brambly spice come from Grenache. Ron Bot is an amiable fellow with a lot of charming layers to unravel and he will only get more interesting with a few years’ time. Only 16 barrels produced.
Vineyard Notes
Willcox AVA – Cochise County, AZ - 19% Syrah from Dos Amigos Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 3rd - 9% Syrah from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 27th - 9% Syrah from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 25th - 30% Mourvedre from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 16th - 6% Mourvedre from Pillsbury Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 13th - 12% Grenache from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 16th - 9% Grenache from Flying Leap Vineyards. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 12th - 3% Grenache from Pillsbury Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 26th - 3% Grenache from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 27th - Sugar at harvest: 24.8 Brix average
Production Notes
Destemmed but not crushed to open-top, ¾- and 1.5-ton bins. All lots were left an
average of ~15% whole-cluster. Inoculated with specially selected yeasts (Rhone2056,
D254, Clos, Persy, V1116, UV43, D80 & VRB). Hand-punched 3-4 times daily.
Inoculated with Malolactic bacteria (Omega) around 3 Brix. Pressed at dryness after
10 days average skin contact. Settled 2 days average before barreling.
Production
397 cases
Other Notes
Drink now or cellar up to 5+ years