2021 Cousin Idd
Blend - red
TA: 5.6 g/L
Aged 5 mos in 17% new French, 6% new eastern European, 11% 1-year-old French, 6% 1-year-old Carpathian and 60% neutral oak barrels. Aged another 6 mos in 6% new French, 6% 2-year-old French and 88% neutral oak barrels. Twice racked. Filtered, but unfined.
Cousin Idd’s composition has changed from vintage to vintage, but the goal has always been the same: to make a delicious and complex blend of Bordeaux varietals with focused, spicy red fruit and a harmonious tension between acid and tannin. This year, the blend is a fairly even split of four varietals. Picture-perfect Merlot from Buhl Memorial Vineyard lays a dark, rich base and contributes a streak of acidity. Malbec from Carlson Creek Vineyard adds a layer of rich plum and notes of lavender while Cab Sauv lends lots of spice, tannin and dark fruit characters. Finally, Cab Franc gives the wine a vibrant red, cranberry fruit, more acidity and another hint of green, peppery spice. This is a food-friendly wine that will evolve beautifully over the next 5+ years. 18 barrels produced.
Willcox AVA – Arizona - 28% Merlot from Buhl Memorial Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 8th - 24% Malbec from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 8th - 13% Cabernet Sauvignon from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 8th - 12% Cabernet Sauvignon from Sierra Bonita Vineyard. Graham County, AZ. 4,400 ft. elevation. Harvested Oct. 9th - 18% Cabernet Franc from Sierra Bonita Vineyard. Graham County, AZ. 4,400 ft. elevation. Harvested Oct. 4th - 5% Cabernet Franc from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 29th - Sugar at harvest: 24.0 Brix average
Destemmed but not crushed to open-top, ¾- and 1.5-ton bins. Lots were left an average of ~10% whole-cluster. Inoculated with specially selected yeasts (BDX, MT, BRL97, BM45, UV43, D80, Tango & CVRP). 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 5+ years