2019 Earth Cuckoo
Blend - red
August and September
TA: 5.8 g/L
Aged 11 months in 14% 3-year-old French & 86% neutral oak barrels. Aged another 7 months in 14% 1-year-old French, 14% 2-year-old Hungarian, 14% 3-year-old French & 58% neutral oak barrels. Thrice racked. Filtered, but unfined.
Since we first concocted this blend six vintages ago, our idea was to make a special Spanish-style blend using some of the best barrels in the cellar. It’s become so popular that we had to increase production this year from four barrels to seven! This year, we started with four-and-a-half of our best Tempranillo barrels as the dark, rich core of the blend. We then selected our best barrel-and-a-half of Grenache for its light, strawberry fruit. Lastly, westole the best Graciano barrel for its acidity, spicy plum/watermelon character and fine tannins. We then aged the blend for 18 months while giving it a touch of French and Hungarian oak. An homage to the wines of Rioja (with a fair amount of poetic license!).
Willcox AVA – Arizona - 57% Tempranillo from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 22nd & 26th - 28% Grenache from Sierra Bonita Vineyard. Graham County, AZ. 4,400 ft. elevation. Harvested Sept. 31st - 15% Graciano from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 26th - Sugar at harvest: 24.5 Brix average
Destemmed but not crushed to open-top, 3⁄4-ton bins. All lots were left ~25% whole-cluster except Grenache. Inoculated with specially selected yeasts (CLOS, T73, VRB, D254, Ionys WF, MT & Rhone2056). Hand punched 3-4 times daily. Inoculated with Malolactic bacteria (Omega) around 3 Brix average. Pressed at dryness after 10 days average skin contact. Settled 2 days average before barreling.
Drink now or cellar 6+ years