2019 Calotte Blanc
90 Points ~ Wine Enthusiast
Melon, green apple, citrus blossom & lemon. Vibrant acidity frames the palate with green apple and citrus.
All the wines were whole cluster pressed and allowed to settle for 24 hours and then racked off of their lees. The Sumu Kaw Marsanne, Saureel Picpoul Blanc and part of the Barsotti Picpoul Blanc were all fermented individually. The Barsotti Grenache Blanc, the other half of the Barsotti Picpoul Blanc and the Camino Ridge Roussanne were fermented in the same tank, we called it Tri-Ferment. The Tri-Ferment was our favorite tank lot of the vintage. Once each lot was finished with primary fermentation, we chilled the tanks and added SO2 to inhibit malolactic fermentation. We allowed the wines to stay in contact with their lees in tank until the lots were blended together in mid January.
||Dry White Wine
||Saureel (Picpoul) 9/5/2019, Sumu Kaw (Marsanne) 9/28/2019, Barsotti (Picpoul) 10/23/2019, Barsotti (Grenache Blanc) 10/23/2019, Camino Ridge (Roussanne) 10/23/19
||Drink now through 2022
||Low to Moderate