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June 13, 2019
June 13, 2019
Our 2018 Atrea Roussanne successfully refreshes what can often be a too ponderous grape variety. Notes of honey, pear and bees wax precede a palate with precision, tickling acidity and great length.
Our Roussanne block, one of the oldest on the property, was grafted over to a select Rhone Roussanne clone in 2005. Typical yields are 2-3 tons per acre and 2018 was no exception. We harvested on the morning of October 1st, at 21.5 brix.
The grapes were fed direct to press and underwent a relatively short press cycle to help retain acidity and brightness. The juice was tank fermented cold, staying on primary lees until transfer to neutral French oak in January. There it remained on light lees until June, when it was racked to tank and bottled.
Food Pairing Notes
This wine is delicious now, and will age gracefully (tuck a couple bottles under the staircase for a fall day in 2022). Pair it now with pan seared scallops and lemon oil, or forget the diet for a day and go with chicken in a tarragon-mustard cream sauce, maybe with the bottle you stashed under the stairs.