2015 Barrel Fermented Roussanne
91% Olsen Ranch Roussanne and 9% Upland Vineyard Viognier
We make Roussanne because we like it, it is enjoyable with Asian cuisine, and there is enough Chadonnay in the world. (What is the point of making more chardonnay?). It is better to be different which is why we make this barrel fermented Roussanne.
The Barrel Fermented Roussanne is limpid, with a light yellow hue. It has aromas of cardamom, mango skin, green tea & paypapa. The Roussanne tastes of tropical fruit, natural acidity, and a hint of barrel fermented creaminess. Serve the Roussanne with crab, scallops, halibut, paella, and yellow curry Thai. Enjoy through 2020.
2015 was the hottest vintage in the modern era of Washington viticulture. It was hot beginning in June and did not cool off. Fortunatel the heat was consistent and not full of 100°F+ spikes which impair ripening. Most of our vineyards were harvested 3 weeks earlier than what used to be normal.
Olsen Ranch Vineyard Roussanne is the Tablas Creek Clone, planted in 2007, and is planted in the Northeast region of the Yakima Valley between Benton CIty and Prosser, Washington. Upland Vineyard is located just South of Sunnyside, Washington in the central region of the Yakima Valley.
The Roussanne grapes were hand harvested on September 3rd and the Viognier was hand picked on September 2nd. All the grapes were gently pressed whole cluster, settled out in tank overnight and drained down to used French oak barrels. The Roussanne and Viognier was inoculated with EC1118 yeast and fermented in barrel for three weeks. Neither wine was allowed to complete the malo-lactic fermentation. The wines were cold stabilized outside during the winter. Both the Roussanne and Viognier were aged sur lie until February 2016 where they were blended, filtered, and bottled.
91% Olsen Ranch Vineyard Roussanne
9% Upland Vineyard Viognier
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