Blend - red
August and September
TA: 5.6 g/L
Aged 5 mos in 6% new French, 6% 2-year-old French and 88% neutral oak barrels. Aged another 6 mos in 11% new French, 6% new Eastern European, 6% 1-year-old French, 6% 1-year-old Carpathian, 6% 2-year-old French and 65% neutral oak barrels. Twice racked…
Willy is one of the first blends we ever dreamed up at Chateau Tumbleweed (way back in 2012!) and it’s still one of our favorite wines to make every year. Around the time we first concocted this blend, we had begun 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. 27th - 17% Grenache from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 16th - 12% Grenache from Pillsbury Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 26th - 22% Syrah from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 25th - 21% Tempranillo from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 25th - Sugar at harvest: 24.8 Brix average
Destemmed but not crushed to open-top, ¾-and 1.5-ton bins. Lots were left an average of ~20% whole-cluster. Inoculated with specially selected yeasts (D254, VRB, Clos, T73, Persy, D80 & UV43). 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 up to 5+ years