Blend - red
August and September
TA: 5.7 g/L
Aged 5 months in 6% 1-year-old French and 94% neutral oak barrels. Aged another 6 months in 11% new French, 11% 2-year-old French and 78% neutral oak barrels. Twice racked. Filtered, but unfined.
Willy is one of the first blends we ever dreamed up at Chateau Tumbleweed (way back in 2012!) and it has always been very important to us. Around that time, we started looking at Grenache as the “Pinot Noir” of Arizona. Both grapes are lighter bodied, lower in tannin, have a velvety texture and they both have pure red fruit with a touch of spice. Grenache can just handle the AZ heat and monsoon rains a little better. This blend is an homage to the Pinot Noirs of Oregon and is also a great example of our approach to blending. By harmonizing the elegant red fruit, spice and silky femininity of AZ Grenache with the more powerful characters of Syrah and Tempranillo, we try, as best we can, to show our reverence to the wines that have had so much influence on a couple of us Tumbleweeds. 18 barrels produced.
Willcox AVA – Cochise County, AZ - 28% Grenache from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 18th - 22% Grenache from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 2nd - 6% Grenache from Sierra Bonita Vineyard. Graham County, AZ. 4,400 ft. elevation. Harvested Sept. 17th - 11% Tempranillo from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 5th/9th 11% - Tempranillo from Dos Amigo Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 18th - 16% Syrah from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 9th - 6% Syrah from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 21st - Sugar at harvest: 24.5 Brix average
Destemmed but not crushed to open-top, 3⁄4-and 1.5-ton bins. All lots except Dos Amigos Tempranillo were left ~25% whole-cluster. Inoculated with specially selected yeasts (Rhone2056, D254, VRB, Clos, T73, BRL97 & UV43). Hand-punched 3-4 times daily. Inoculated with Malolactic bacteria (Omega) around 3 Brix. Pressed at dryness after 10 days average skin contact. Settled 2 days average before barreling.
Drink now or cellar up to 5+ years