September 12, 2019
Pink Pegau info:
35-60 year old vines in Sorgues, hand harvest, direct press asap after harvest (no maceration). Cool ferment in steel tank for 1 month. Stored in tank for 2 months in vacuum and under nitrogen to retain freshness.
100% Estate Grown, Curtis Estate Vineyard, Santa Ynez Valley. Uplifted Mesa. Sandy, gravelly soils.
“Here we grow a Spanish clone of Grenache that we marry with a Spanish clone of Mourvèdre, and a dash of Syrah. The wines are all fermented separately in small, open top tanks. For the Grenache we employ an average of 30% whole clusters in the fermenters, while the Mourvèdre and the Syrah are both destemmed. The Syrah is picked first, with the Grenache a week or two later, and finally the Mourvèdre grapes are some of the last we harvest each vintage.
Misc Stuff info:
Grenache- This is from the El Diablo vineyard in Russian River. It is fermented in concrete and stored in concrete.
Syrah- This fruit is from Rockpile. It is fermented in stainless steel then 80% new oak, 20% two year old oak. The oak is a 600L barrel
Mourvedre- Fruit is from Passo. 100% whole cluster fermented is ½ ton bins.
All French Oak 600L Barrels. Punch down 5X a day.
Yves Cuilleron Tasting
August 22, 2019