2014 COLUMBIA VALLEY
Pink Coral. Warm, exotic and beautiful. Delicate shades of blush, salmon and sunset are captured in this bottle of delicious Washington wine. Pressed from Mourvèdre and Cinsault grapes, varieties predominantly found along the coast of Southern France from St. Tropez to Marseille
This bottle - with a kiss of garrigue, herbs de Provence, juicy currant and raspberry - longs to deliver thirst quenching, summer slaking, icy chilled refreshment. Pair with bright, fried crunchy, garlic and salty.
Mmmmmm.... Fall in LOVE with Pink.
October 2nd & October 8th
Brix: 22.1º-22.7º Brix | pH: 3.4-3.65 | g/L TA: 5.5-8.4
85% Mourvèdre | 15% Cinsault
Blackrock Vineyard Mourvèdre, Yakima / Strand Vineyard Cinsault, Naches Heights
Blackrock Vineyard is a stone’s throw from Red Mountain, on the eastern edge of the Yakima Valley AVA. There are 50 acres planted from 1998 to the present time. It’s one of those sites that seems able to perform brilliantly across a wide spectrum of grapes, including Bordeaux varietals (Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot and Merlot), Rhône varietals (Syrah, Grenache, Mourvèdre, Cinsault and Counoise), and Mediterranean varietals (Dolcetto and Barbera from Italy, Tempranillo from Spain). Working with so many unusual varietals at this vineyard is a gives us a wealth of opportunity. As with our Red Mountain sites, Blackrock was planted on very steep slopes, is sustainably farmed, and offers a range of soils. Here the climate is more temperate, with average temperatures 5 to 10 degrees cooler than nearby Red Mountain.
Nearly 13 tons of Mourvèdre was harvested October 2, gently de-stemmed and crushed into three bins. The first bin was immediately pressed pneumatically for 90 minutes at two bars pressure. The second and third bins were pressed immediately following which provided additional color from maceration. Just over 2 tons of Cinsault arrived on October 8 and was crushed and pressed immediately. Both varieties were inoculated with Provence yeast selections and fermented cool with temperatures never reaching above 64º F. Fermentation to dryness lasted 15 days and the wine was settled for a week. The rosé was racked twice before light filtration, bottled January 12, 2015 and released on Friday, March 20, 2015.
13.9% alcohol | 3.54 pH | 6.2 g/L TA