Fruit was fed directly into presses where the juice was quickly but gently separated from the skins and seeds. After ...Read more...
Food Pairings for Reserve White Blend Rhone Style
Fruit was fed directly into presses where the juice was quickly but gently separated from the skins and seeds. After cold settling, the juice was racked clean and inoculated with a variety of yeasts. The Roussanne and Viognier were fermented cool in stainless steel tanks for approximately 14-20 days. The Marsanne fermented in neutral barrels for about the same amount of time. 45% of the blend was fermented in neutral oak barrels and aged for approximately four months to create a richer mouthfeel without compromising the fresh fruit impression. Two to three weeks after primary fermentation concluded, the wines were racked off yeast lees. Topping occurred once every two weeks and malo-lactic fermentation was avoided. All three varieties were vinified separately with blending occurring just prior to bottling. After blending, the wine was clarified and filtered before bottling, assuring stability and freshness.
|Alcohol: 13.5%||pH: 3.26|
|Total Acidity: 0.59 grams per liter|
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