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2013 Killer Cluster Marsanne

2013 Killer Cluster Marsanne

$26.00/Bottle
$115.00/Case
Cart Total:  $0.00
 
 
Wine Profile:
Vintage: 2013
Varietal Composition:
92% Marsanne
8% Roussanne
Harvest Date: October 30, 2013
Sugar: 23.0 avg brix
Acid: 6.9 g/l
PH: 3.88
Aging: French oak – 10 months
Barrel Aging:
10 Months
100% Neutral Jupilles Forest French oak
Ageability: 2018-2020
Fermentation: Neutral Jupilles Forest French oak
Bottling Date: August 2014
Residual Sugar: 0
Alcohol %: 12.9
Tasting Notes:

I love how this wine shows its incredible richness without ever coming of heavy. The wine is complex and powerful with super fun aromatics of honey, macadamia nut, peach and white plum. The palate is medium to full bodies with wild fruit and underlying minerality leading to a long finish. Like the Roussanne this wine feels like it will age for a while but it is so nice now.

Vineyard Notes:

Both the Marsanne and small amount of Roussanne came from a vineyard in the Walla Walla Valley in Washington State. Being a Rhone fanatic our winemaker Jordan was very excited about the opportunity to work with these incredible grape as neither variety is as well suited to our sites. We worked hard to source the fruit from on the top vineyards we could find on the West Coast and believed that Walla Walla was simply the best place for these great Rhone varieties. The soils for Walla Walla are largely wind swept loam soils. Climatically the vineyards tend to have some of the highest diurnal temperature swings in Washington allowing very hot days to ripen flavors and sugars while the cool to cold nights preserves freshness and acidity. The wine tend to have incredible concentration of fruit showing great varietal character while maintaining a youthful freshness not always associated with its top varieties.

Production Notes:

The winemaking for the Marsanne was much like how we treat our Single Vineyard Tarara wines with minimal handling and slow elevage. The biggest difference is that this wine utilized more neutral oak and that we used all commercial yeast in the fermentation. After the trek across the country we just felt it best to have controlled fermentations. The wine spent ten months on the lees with bi weekly stirring the first 4 months. In July, 2014 the wine was assembled to be filtered and bottled in August 2014.

Food Pairing:

This is a great wine leading into the winter for those that still want a lively white but something a little more contemplative to make you lust over it on those cold nights. Pair it with some white wine and tarragon braised Rabbit. If you are feeling a little less adventurous it is also pretty awesome with some Pork loin roast finished with a truffled white wine reduction.

Production:

124 cases

 

 

 
 

 

 

 
 
 
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