2017 Aridus Rose
We sourced the Mourvedre fruit that we designated for our rose on September 11th, 2016 from Alba Vineyards in Willcox, AZ. We crushed and de-stemmed 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 September 11th, 2016 from Sándor Vineyards in Pearce, AZ, 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 the 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 early February in time for a spring release.
Our 2016 Rosé is a Bronze Medal Winner in the 2017 San Francisco International Wine Competition. It has a deep rosy hue to match its deep flavors, with incredibly fresh aromas of strawberry, apricot, cut grass and just the suggestion of grapefruit and some slight floral notes. The fruit aromas carry through to the palate with the strawberry and apricot dominating. Bursting with pomelo, tangerine, strawberry, peach and with creamy vanilla undertones and hints of clove, its both refreshing and has a pleasing unctuous weight on the palate. It has a surprisingly robust body, with a long finish. It pairs well with a light appetizer like a bruschetta. For a main dish, grilled salmon, a light shrimp salad with avocados and roasted corn, and some zesty fish tacos to complement the flavors.