Gosse Négoce 2023
VARIETY Barbera
LOCATION Walnut Grove, Arizona
VINEYARD Hassayampa Vineyard and Farm
VINIFICATION The Barbera grapes were hand picked and transported to Bodega Pierce in Clarkdale, Arizona for vinification. The grapes were destemmed and fermented with native yeasts on the skins for 7 days with several punch downs a day before being pressed to 3 neutral french oak barrels. The wine finished fermenting in barrel and was aged sur lie for ~7 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 20 PPM of added SO2.
EXPRESSION Tart red cherries, blackberries, clove, plums are the standout aromatics of this wine. On the palate, the wine is fresh, tart and balanced with medium-low tannins and a pleasant acidity. It is truly expressive of the high desert Hassayampa terroir as it undergoes a spontaneous native yeast fermentation with minimal intervention during the winemaking process. Think glou glou style, low abv Arizona Barbera that should be served slightly chilled during a warm Arizona summer evening.
VARIETY Barbera
LOCATION Walnut Grove, Arizona
VINEYARD Hassayampa Vineyard and Farm
VINIFICATION The Barbera grapes were hand picked and transported to Bodega Pierce in Clarkdale, Arizona for vinification. The grapes were destemmed and fermented with native yeasts on the skins for 7 days with several punch downs a day before being pressed to 3 neutral french oak barrels. The wine finished fermenting in barrel and was aged sur lie for ~7 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 20 PPM of added SO2.
EXPRESSION Tart red cherries, blackberries, clove, plums are the standout aromatics of this wine. On the palate, the wine is fresh, tart and balanced with medium-low tannins and a pleasant acidity. It is truly expressive of the high desert Hassayampa terroir as it undergoes a spontaneous native yeast fermentation with minimal intervention during the winemaking process. Think glou glou style, low abv Arizona Barbera that should be served slightly chilled during a warm Arizona summer evening.
VARIETY Barbera
LOCATION Walnut Grove, Arizona
VINEYARD Hassayampa Vineyard and Farm
VINIFICATION The Barbera grapes were hand picked and transported to Bodega Pierce in Clarkdale, Arizona for vinification. The grapes were destemmed and fermented with native yeasts on the skins for 7 days with several punch downs a day before being pressed to 3 neutral french oak barrels. The wine finished fermenting in barrel and was aged sur lie for ~7 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 20 PPM of added SO2.
EXPRESSION Tart red cherries, blackberries, clove, plums are the standout aromatics of this wine. On the palate, the wine is fresh, tart and balanced with medium-low tannins and a pleasant acidity. It is truly expressive of the high desert Hassayampa terroir as it undergoes a spontaneous native yeast fermentation with minimal intervention during the winemaking process. Think glou glou style, low abv Arizona Barbera that should be served slightly chilled during a warm Arizona summer evening.