2009 Coupe d' Or
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 30, 2010.
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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