The Riesling was fermented on the skins and then remained on the skins for ten days of extended maceration. This gave the wine heightened color (orange tones) as well as more of the unique spiciness that Riesling is known for. We put it through full Malo-lactic fermentation which gives it increased balance against the intensity of the extracted skin tannins. Early flavor profiles of the Riesling are Quince, Pomello, tart apple, and all spice. It continues to evolve with bottle aging.
Our Riesling has great food pairing capabilities, especially with spicy dishes, where most wines have limitations.
Our 2017 Rosé of Pinot Noir from the Russian River Valley came from a Sagnee of ripe Pinot Noir. This ancient French method for dealing with high brix fruit always meant there would be a little Rosé around the house for family dinners. Our Sagnee, or “bleed” came from a friends lot of Pinot that was very ripe. There was enough to make 56 cases, so instead of drinking it around the house, we put a label on it this time!
It’s a robust and fruity version of Rosé, with more than enough body to pair with foods. We find fresh and ample flavors of ripe cherry, strawberry, rose hip and touch of tropical fruit. It has some of the most beautiful color you’ll ever see in a Rosé - we can’t get enough of just looking at it. Drink this Rosé nice and cold in the next few months. We’ll make more next year!
2017 Bannister Rosé of Pinot Noir, Russian River Valley
You will find aromas of toasted anise seed, Turkish coffee and sea salt on wet rocks.Upon tasting, there are elements of freshly squeezed pomegranate juice, vanilla bean, and rich earthy flavors of black tea, spice and tamarind sauce. Fruit notes of black cherry, currant, and blackberry.The wine has voluminous tannins and strong acid - hallmarks of the volcanic soils and windy conditions on the top of Wildcat Mountain.
Vibrant, ruby red color. Aromas of red fruit, blackberry, persimmon and hint of sweet tobacco.
On the palate this Zin has a clean, fresh beginning – it’s middle is full and round with balanced acid and smooth tannins, which carry through the finish. Flavors of cooked raspberry, rich cocoa powder, and white peppercorn evolve into a finish of summer berry tart and ripe cherries.
Harvest date: September 12, 2016.
Harvest Brix: 25.2