2019 Roussanne Marsanne - 26 months barrel
We ship in quantities of 4, 6, 8 or 12 bottles. Flat rate shipping is $29 in BC and $35 for rest of Canada. Mix and match is totally cool.
Optimism, abundance, opportunity, growth. We often assume positive connotations to these words. But sometimes, caution, vigilance, and patience – though less stimulating – are the moves. These were not the moves we chose for the 2019 harvest. We acted on the boundless optimism we felt from receiving such a warm reception when we launched our first vintages in 2018, and the little ripple effects of that ‘‘old normal’’ optimism are still teaching us valuable lessons. Like how maybe it’s not the best idea to more than double our production in one year.
This wine represents the Abundance Mindset of 2019. It will dance its way through our portfolio, showing up as a blending partner here, or released with an extra 12 months of barrel age there.
You might start to wonder how optimistic we really are. And the answer, still, is ...VERY!
One word Magical Thinking
Winemoji 🌄
Specifications
- Alcohol 11.4%
- Acidity 4.688
- Aging Barrel aged 26 months in used French oak puncheons.
- Bottling Date March 14, 2022
- Country Canada
- Farming Sustainably farmed, no herbicides or pesticides in over 4 years.
- Harvest Date September 14, 2019
- ph 3.68
- Producer Rigour & Whimsy
- Region Okanagan Valley
- Residual sugar 2.01
- Sulfites Added 24.00
- Type Orange
- Varietal 80% Roussanne · 20% Marsanne
- Vintage 2019
- Winemaker Costa Gavaris
Winemaker Notes
Fruit for this wine comes from the Webster vineyard just south of Osoyoos, BC. We hand harvested 7 tons of fruit on Sep 14, 2019. Back at the winery, we destemmed the fruit and dumped it into 3000 L stainless steel fermenters. After fermentation began we commenced with regular punchdowns (1-2x per day) until fermentation slowed, at which point we began to space out our punchdowns by as long as a week for the duration of the 4 months of skin maceration. During fermentation, cooling jackets were used to keep the fermenting juice from exceeding 22 °C. The wine was pressed from the stainless steel tanks, into used French oak puncheons where it rested for 26 months. Sulfur additions were made after the completion of malolactic fermentation and prior to bottling.