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Roussanne

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New Release
2023 Roussanne

Roussanne 2023

New Release
2023 Roussanne
Roussanne is the most difficult variety we grow, but well worth it as this wine has the most diverse characteristics of all of our varietals. The mouth is juicy yet restrained, with flavors of apricots and cream. The finish is mineral, with almond, pear, floral, and honey notes. It stands up to rich shellfish, salmon, spicy foods and garlic stir-fries. A must with foie gras!
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Wine Specs

Vintage 2023
ACID 5.2 g/l
BOTTLING DATE February 5, 2024
Varietal Roussanne
PH 3.66
Residual sugar 1 g/L
Harvest date September 6, 2023
AGING Sur lie in stainless steel
Alcohol % 13.7

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TASTING NOTES

Aromas of cantaloupe, chamomile tea, crushed grains, and fresh florals. 2023 shows more restraint but it’s beaming with floral characteristics that we didn’t see in 2022, likely due to the cooler vintage. At 2 years old this wine is looking fresh as a daisy.


VINEYARD NOTES

We have 2 acres planted to Roussanne. Prone to rot, shatter, and uneven ripening, Roussanne keeps us busy during the growing season. Our East-West row orientation utilizes the Delta breeze, providing crucial airflow to keep rot at bay. We also employ a special leafing technique that opens up cluster architecture, enhancing the breeze effect, alongside many other benefits. 2023 was a stunner. A cool, wet vintage provided optimal growing conditions with physiological ripeness at lower Brix and great harvest chemistry.


WINEMAKER NOTES

Thankfully, Roussanne is more forgiving in the winery. Everything is hand-picked, hand-sorted, and whole cluster pressed. We harvest in the early morning to capture vital acidity that provides vibrancy to the wine. The juice is fermented cool in stainless steel tanks to preserve pure fruit expressions. Sur lie aging in tank until bottling aides texture formation.


Yukon Gold Potato Salad with Tarragon Pesto and Pickled Red Onions

The French herb tarragon is a natural pairing with our white wines. The clean, bright flavors of this potato salad are perfect for a summer day. Great pairing with our Roussanne. Recipe from Daniel Gritzer of Serious Eats.

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