4 months in barrel
19 day in stainless steel
This wine's deep, rosy hue matches its deep flavors. Bursting with pomelo, tangerine, strawberry, peach, and with creamy vanilla undertones and hints of clove, it's both refreshing and has a pleasingly unctuous weight on the palate.
68% Mourvedre from Alba Vineyards, Willcox, AZ 32 % Grenache from Sandor Vineyards, Pearce, AZ
We received the Mourvedre that we designated for our rose on 9/11/2016. We crushed and destemmed 2 tons, then allowed a two day cold soak before pressing off the juice. We also received a little less than one ton of Grenache on 9/11/2016, which we pressed immediately, leaving the juice to settle. After pressing the Mourvedre, the juice fractions were combined and given a light bentonite fining treatment. The juice was then racked off the lees, acid adjusted, and inoculated with Assmanshausen—a German yeast selected for its long, slow fermentation rate and its flavor complexity. Fermentation took place at 72F, and was arrested after 19 days. We intentionally chose to leave about 10 g/L residual sugar—we wanted a hint of sweetness and the palate weight that some sugar would provide. The wine was then racked off lees, and transferred to barrel. We gave the wine 4 months oak contact with a ratio of 43% new and 57% neutral barrels before bottling in February in time for a spring release.