Few wineries make Roussanne. It's an extraordinary grape. Its tight clusters and late, uneven ripening make it a formidable challenge in the vineyard and winery, but its rewards are some of the loveliest of any wine. Roussanne requires detailed sorting by hand, cluster by cluster, to select only the berries in the most pristine condition. We do this for all our wines, but Roussanne requires the most attention here. In 2008, a lengthy, gentle period of ripening throughout October yielded a naturally rich yet beautifully balanced wine. Extended cellaring in older French barrels produced a well developed wine in the bottle. We assembled the finished wine with 14% Saralee's Vineyard Viognier.
Tasting Notes
Alluring aromas of peach, delicate wild flowers, and a hint of baking spice provide an entry to earthier elements of pear and calissons on the palate. Nice acidity strikes an appealing balance with this wine's caressing, glycerin mouthfeel. Attractive spicy notes usually appear as the wine ages and evolves. Representative food pairings: poultry with Moroccan spices, Massaman Curry, or a simple roasted chicken (made the Thomas Keller way).
More Details
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Harvest Date
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Sep 27 and Oct 22, 2008
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Pre-Fermentation
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Fermentation Method
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whole-cluster pressed
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barrel fermented
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Fermentation Time
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Fermentation Temp
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17 days average
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68 F average
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Élévage
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Barrel Program
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14 months, sur lies, partial ML
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French oak (18% new)
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Composition
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Final Alcohol
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86% Roussanne, 14% Viognier
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13.7%
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General Release
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Cases Produced
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June 1, 2010
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91
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