VARIETY Roussanne & Malvasia Bianca
LOCATION Willcox, Arizona
VINEYARD Rhumb Line Vineyard and Lavender Farm
VINIFICATION The Roussanne and Malvasia grapes were hand picked and transported to Bodega Pierce in Clarkdale, Arizona for vinification. The grapes were cold soaked for 24 hours, then destemmed and fermented with native yeasts on the skins for 10 days with several punch downs a day before being pressed off into neutral oak barrels near dryness. The wine was aged sur lie for 10 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 30 PPM of added SO2 (15 PPM when the grapes arrived at the winery, 15PPM a week before bottling).
EXPRESSION Dried apricot skin and Meyer lemon pith on the nose, honeysuckle drifting in behind, with a waxy, almost beeswax note from the Roussanne holding the Malvasia's perfume in check, and a touch of bruised yellow apple and dried orange peel underneath. On the palate it enters soft and broad before the grip arrives: quince paste, bitter orange marmalade, chamomile and a dusting of dried herbs. The phenolic bite reads more like tea tannin than fruit tannin, and it finishes dry and savoury with a faint saline edge.
VARIETY Roussanne & Malvasia Bianca
LOCATION Willcox, Arizona
VINEYARD Rhumb Line Vineyard and Lavender Farm
VINIFICATION The Roussanne and Malvasia grapes were hand picked and transported to Bodega Pierce in Clarkdale, Arizona for vinification. The grapes were cold soaked for 24 hours, then destemmed and fermented with native yeasts on the skins for 10 days with several punch downs a day before being pressed off into neutral oak barrels near dryness. The wine was aged sur lie for 10 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 30 PPM of added SO2 (15 PPM when the grapes arrived at the winery, 15PPM a week before bottling).
EXPRESSION Dried apricot skin and Meyer lemon pith on the nose, honeysuckle drifting in behind, with a waxy, almost beeswax note from the Roussanne holding the Malvasia's perfume in check, and a touch of bruised yellow apple and dried orange peel underneath. On the palate it enters soft and broad before the grip arrives: quince paste, bitter orange marmalade, chamomile and a dusting of dried herbs. The phenolic bite reads more like tea tannin than fruit tannin, and it finishes dry and savoury with a faint saline edge.
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