At first sight the color has a light ruby hue heading towards pink. Bright notes of dried strawberries and juicy red fruits are mixed in with an interesting herbal aroma on the nose. Some citrus notes are also noticeable trending towards lemon rind. The flavors are distinct to Barbera and are reminiscent of watermelon candy mixed raw bakers cherries, the sweetness is well balanced by the acidity of the wine.
2014 was a hot season which seemed to work out pretty well for our Rose. This was my second vintage working with the fruit and the Rose was one of the wines I was looking forward to changing up a little. First change was picking a little early to get a lower alcohol and try to create a little bit lighter wine. After picking the grapes they were cold soaked for 24 hours, vs. 36 hours last year, resulting in a lighter color and lighter bodied wine. After that I followed similar protocols by fermenting the wine in a stainless steel tank at a cool temperature. The residual sugar ended up a little higher than my target but with nice acid the wine is well balanced.
- Blend Composition: 100% Barbera
- Alcohol by Volume: 13%
- Residual Sugar: 2.1%
- pH: 3.24
- TA: 7.6 g/l
- Pick Date: September 21st
- Bottling Date: April 8th
- Cases Produced: 198
- Vineyard Source: Coyote Canyon Vineyard
- AVA: Horse Heaven Hills
- Winemaker: Justin Michaud
- Grower Degree Days: 3008
2014 was a warm vintage resulting in great fruit. As with any year many challenges were faced and adversities overcome in order to grow and create a great wine. The summer was hot but we didn't have a lot of days over 100 degrees which allowed the crop to ripen at a nice pace, be it a little faster than a typical vintage. When Fall arrived the grapes were ready about a week ahead of schedule. The wines from 2014 show great promise.
Double Gold - 2015 Tri-Cities Wine Festival