Blend - red
August and September
TA: 6.0 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.
We made this bone-dry rosé by whole-cluster pressing Mourvedre, Sangiovese and Grenache grapes and cold-fermenting the clean, lightly colored juice in separate tanks. After fermentation, the three components were blended along with a small addition of Montepulciano (made as a red wine) for color and texture. We then held the wine in stainless steel to preserve its fresh fruit and juicy crispness. This signature Tumbleweed rosé is marked by bright red, Jolly Rancher-fruit; a food-friendly acidity and a sleek, silky finish. This is a complex and balanced wine suited for any occasion.
Willcox AVA - 40% Mourvedre from Pillsbury Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 6th - 38% Sangiovese from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 19th - 16% Grenache from Sierra Bonita Vineyard. Graham County, AZ. 4,400 ft. elevation. Harvested Sept. 4th - 6% Montepulciano from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 22nd - Sugar at harvest: 22.4 Brix average.
All varietals except Montepulciano pressed whole-cluster. Juice then settled 48 hours, racked and inoculated with specially selected yeasts (Be Fruits & GRE). All lots fermented separately in stainless steel at 55 F for 26 days average. (Montepulciano was added as a red wine shortly after fermentation for color & body). Malolactic fermentation inhibited.
Drink within 1-2 years
(Jul 15, 2020 at 4:24 PM)
I am an AVID wine drinker (especially during this pandemic). I love rosé. This past weekend we bought a bottle of this in Flagstaff and I was amazed by it! Many times rosés are too sweet or too dry, this was perfection. Not sweet, just delicious rosé. I can’t wait to come check out the winery!