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Chateau Tumbleweed

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2018 Pillsbury Mourvedre

2018 Pillsbury Mourvedre
Bottle Shot
Front Label
Back Label
Wine Specs
Vintage
2018
Varietal
Mourvedre
Appellation
Willcox
Vineyard Designation
Pillsbury Vineyard
Harvest Date
September 18
Acid
TA: 5.6 g/L
pH
3.73
Aging
Aged 6 months in 100% 4-year-old Hungarian (Dargaud et Jaeglé Cooperage) oak barrels. Aged another 5 months in 100% neutral oak barrels. Twice racked. Filtered, but unfined.
Alcohol %
14.3
In Stock
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$38.00
/ Bottle
SKU: 2018PillsburyVineyardMourvedre
Wine Specs
Vintage
2018
Varietal
Mourvedre
Appellation
Willcox
Vineyard Designation
Pillsbury Vineyard
Harvest Date
September 18
Acid
TA: 5.6 g/L
pH
3.73
Aging
Aged 6 months in 100% 4-year-old Hungarian (Dargaud et Jaeglé Cooperage) oak barrels. Aged another 5 months in 100% neutral oak barrels. Twice racked. Filtered, but unfined.
Alcohol %
14.3
Wine Profile
Tasting Notes
We think there’s something special about Arizona Mourvedre and were pretty bummed when we didn’t have the production space for it in our first couple years. With its fresher acidity, complex red fruit, spice and slightly wild edge, Mourvedre is a great grape for Arizona (even if it does ripen a little late) and it’s perfect for Chateau Tumbleweed. This year, we sourced the varietal from three different vineyards and bottled small amounts of each wine separately to celebrate this versatile and enigmatic grape. This bottling comes from Sam Pillsbury’s vineyard in Kansas Settlement, south of Willcox. Sam could honestly be farming some of our favorite Arizona Mourvedre right now. It has the varietal’s typical bright red fruit, intense spice and gamey side, but there’s something in the way this Mourvedre finishes with such a long, rich, spicy fruit that sets it apart. Only one barrel produced.
Vineyard Notes
Willcox AVA – Cochise County, AZ - 100% Mourvedre from Pillsbury Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 18th - Sugar at harvest: 25.2 Brix
Production Notes
Destemmed but not crushed to open-top, 3⁄4-ton bins. Lot was left ~20% whole cluster. Cold-soaked 24 hours, then inoculated with specially selected yeasts (Rhone2056, D254). Hand punched 3-4 times daily. Inoculated with Malolactic bacteria (Omega) around 7 Brix. Pressed at dryness after 11 days skin contact. Settled 2 days before barreling.
Production
24 cases
Other Notes
Drink now or cellar 4+ years
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