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2019 Cimarron Vineyard Montepulciano

2019 Cimarron Vineyard Montepulciano
2019 Cimarron Vineyard Montepulciano - View 1
2019 Cimarron Vineyard Montepulciano - View 2
2019 Cimarron Vineyard Montepulciano - View 3
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SKU: 2019CimarronVineyardMontepulciano
Wine Specs
Vintage
2019
Varietal
Montepulciano
Appellation
Willcox
Vineyard Designation
Cimarron Vineyard
Harvest Date
September 22
Acid
TA: 5.6 g/L
pH
3.75
Aging
Aged 5 months in 50% new French (Ermitage Cooperage) and 50% neutral oak barrels. Aged another 6 months in 100% neutral oak. Twice racked. Filtered, but unfined.
Alcohol %
14.2
Wine Profile
Tasting Notes
Year after year, Cimarron Vineyard turns out some of the best fruit in Arizona and we consider ourselves very lucky to be one of Todd and Kelly Bostock’s only fruit customers. We have a handful of varietals that we regularly purchase every year, but they also hook us up with little bits from some of their smaller and more experimental blocks when it’s available. We’ve gotten to play with this Montepulciano a couple times now, and, like the Aglianico, it’s always a big hit in the cellar. This wine embodies what we love about Cimarron. The fruit is clean and fresh and the acidity is more present. The tannic structure is more pronounced, but the wine seems somehow polished and refined. This Montepulciano will need some air if drinking young, but it’s a great example of why we think Arizona wine is so extraordinary. We’re excited to be able to share this under-appreciated varietal with you! Only two barrels produced.
Vineyard Notes
Willcox AVA – Cochise County - 98% Montepulciano from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 22nd - 1% Aglianico from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Oct. 2nd - 1% Sangiovese from Rolling View Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 7th - Sugar at harvest: 24.7 Brix.
Production Notes
Destemmed but not crushed to an open-top, 1.5-ton bin. Lot was left ~25% whole cluster. Inoculated with specially selected yeasts (VRB). Hand punched 3-4 times daily. Inoculated with Malolactic bacteria (Omega) around 4 Brix. Pressed at dryness after 10 days skin contact. Settled 3 days before barreling.
Production
49 cases
Other Notes
Drink now or cellar 5+ years