Blend - red
August and September
TA: 6.2 g/L
Aged 6 months in stainless steel. This wine saw only minimal cold-stabilization, did NOT undergo heat-stabilization and is filtered, but unfined.
The most logistically challenging rosé we’ve ever made, the 2018 combines six varietals and a few different approaches to rosé-mak- ing. The Sangiovese, Mourvedre and Grenache were whole-cluster pressed and separately fermented in stainless steel. The Tempra- nillo was destemmed and soaked on the skins 24 hours prior to pressing and fermentation in stainless steel. The Montepulciano was destemmed and fermented 5 days on the skins, pressed to barrel to finish fermentation, then transferred to stainless steel. The small Syrah component was bled (saignée) from a red fermenter after 24 hours skin contact and added to the Grenache tank prior to fermen- tation. The individual components were fermented completely dry, blended after harvest and aged in stainless. All that effort makes for a complex rosé with bright red fruit and a silky texture. This might just be our best rose yet!
- 35% Sangiovese from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 8th - 20% Tempranillo from Yavapai College Vineyard. Yavapai County, AZ. 3,700 ft. elevation. Harvested Aug. 18th - 19% Mourvedre from Pillsbury Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 7th - 18% Grenache from Sierra Bonita Vineyard. Graham County, AZ. 4,300 ft. elevation. Harvested Sept. 7th - 6% Montepulciano from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 11th - 2% Syrah from Sierra Bonita Vineyard. Graham County, AZ. 4,300 ft. elevation. Harvested Sept. 11th - Sugar at harvest: 22.3 Brix average.
Tempranillo destemmed and soaked on skins 24 hours prior to pressing. Montepulciano destemmed and fermented on skins 5 days prior to pressing. Syrah pulled as saignée from red fermentation. All other varietals pressed whole-cluster. Juice then settled 48 hours, racked and inoculated with specially selected yeasts (BM45 & GRE). All lots fermented separately in stainless steel at 55 F for 27 days average. (Montepulciano fermented in oak barrels 15 days before transfer to stainless steel). Malolactic fermentation inhibited.
Drink within 1-2 years