Gosse Négoce 2021
VARIETY Cabernet Sauvignon
BRIX at Harvest 20.4
PH at Harvest 3.4
LOCATION Walnut Grove, Arizona
VINEYARD Hassayampa Vineyard and Farm
SOIL TYPE Alluvial deposits of volcanic and sedimentary minerals
PRODUCTION 427 bottles
ALCOHOL 11.5%
COLLAB Label art by Bauhaustin
Vineyard
Hassayampa Vineyard & Farm was established in 2012 on 140 acres along the Hassayampa River near Kirkland, Arizona. The property consists of a farmstead cheese creamery, a 12 acre vineyard, a fruit and nut orchard, and several acres of pastures for their Jersey cow herd. They use sustainable grape growing practices that include Integrated Pest Management, OMRI (organic) approved pesticides, cover cropping, and minimal tillage. The Grapes
The Cabernet Sauvignon vines are grown in the high desert, 3,800 feet above sea level near the Hassayampa River. Alluvial deposits of volcanic and sedimentary minerals combined with extreme diurnal shifts of hot days and cool nights allow the grapes to preserve aromas and natural acidity.Vinification
The Cabernet Sauvignon grapes were hand picked with the help of friends and transported to Bodega Pierce in Clarkdale, Arizona for vinification. The grapes were destemmed and fermented with native yeasts on the skins for 5 days with several punch downs a day before being pressed to a neutral french oak barrel. The wine finished fermenting in barrel and was aged sur lie for 7 months, with no bâtonnage. The wine was racked once to a stainless steel tank the day of bottling. Unfined, unfiltered and only 20ppm added SO2 at bottling. Expression
Black cherries, blackberries, cocoa powder, mint & even prickly pear define the aromatics of this wine. On the palate, the wine is juicy, fresh, slightly 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, not too serious Arizona Cabernet Sauvignon that should be served slightly chilled during a warm Arizona summer evening.