Blend - red
Fort Bowie Vineyards and New Mexico Vineyard
August 28, September 25 & 27, 2013
TA: 6.1 g/L
Barbera was aged 2 months in 100% neutral French oak before being blended in tank. Sangiovese was aged enirely in stainless steel. Montepulciano was aged 4+ months in 100% neutral French oak before being blended in tank.
A dry, fruity rosé made by whole-cluster pressing red grapes with fruity character and by pulling “saigne” from red batches of those varietals. The Montepulciano portion was de-stemmed and allowed to sit an extra 24 hours on the skins before pressing, giving an even brighter, fruitier nose reminiscent of red Jolly Ranchers.
47% Barbera and 43% Sangiovese Cochise County Arizona from Fort Bowie Vineyards at 3,900 Ft. elevation. 10% Montepulciano from SW New Mexico at 4,300 Ft. elevation.
Barbera and Sangiovese were whole-cluster pressed. Montepulciano was de-stemmed and cold-soaked 24 hours prior to pressing. Chilled and settled 36 hours prior to racking. Fermented with specially selected yeasts in stainless steel at 55 F for 20 days. Malolactic fermentation inhibited. This wine did NOT undergo heat-stabilization and is filtered, but unfined. Residual sugar: <0.25%
Drink within 1-2 years.