2008 Coupe d' Or
We fell in love with Roussanne years ago but have never fallen too hard for Marsanne until now. In fact, we were not certain we would even bottle the Marsanne until blending trials opened our eyes to a whole new world. The whole is most definitely greater than the sum of the parts. In this case the parts are 50/50 Fenaughty Vineyard Roussanne/Marsanne with 7% whole cluster, skin fermented in stainless (one of Jared's very successful experiments). With such a departure in composition we've also changed the name. We call this Coupe d' Or (previously Tamarindo) to reference the gold rush history of El Dorado and color of our nectar. We pressed both varietals whole cluster, settled in tank for 24 hours before moving to (neutral) French oak barrels for fermentation. Like all of our wines, we employ wild yeast with no nutrients or enhancers. We ferment our whites cool in the high 50's to low 60's and historically we are lucky to have our Roussanne complete primary fermentation by May! Both went through 100% malolactic (again without inoculation). The lees were stirred bi-weekly until late Spring and we stayed sur lie until the final blend was assembled in late June. We bottled without fining or filtration on July 14, 2009..
Lemon curd, grapefruit rind and orange blossom are shockingly pure and intoxicating to the nose. A second pass reveals white floral notes and wet stone. The wine's harmony and balance are beautiful and keep the oily Roussanne character in check for a seamless and mouth coating finish with lingering notes of honeycomb.
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