After our success with Syrah back in the mid ‘90s, we broadened our focus to other grapes in the Rhone family. Taking advantage of our low humidity, lack of rainfall, and intense solar radiation along the 34th parallel, we theorized that we could get notoriously late-ripening Roussanne consistently “rousse” (rust colored) and prime to make Roussanne-dominated wines.
Now with 18 acres planted (more than 5% of the total planted Roussanne acreage in California) about ¾ of our crop goes into Estate Roussanne while the other quarter is saved for the cherry-picked L’Avion bottling.
With an accelerated growing season in 2015, Ruben waited for the Roussanne crop to hit a spectacular amber-bronze skin color. With absolutely no rain forecasted, we harvested Roussanne prior to October for the first time in our history.
The extremely low yields of 2015 resulted in one of the richest, hedonistic Roussanne vintages in the history of our program. The wine already plows through its French Oak framework to deliver intense fruit purity.
AT THE WINERY
Immediately crushed and pressed into 500L new French puncheons for native fermentation and aging, the wine spent a total of 15 months resting in oak.
Deep and coating, the 2015 Roussanne pairs with the decadent – scallop and lobster – to the classic - poultry and pork – and even a bit of heat - Thai, Vietnamese, and my favorite, BYO to sushi. Fresh Asian pear and honeysuckle with hints of fresh papaya. The reduced yields and early ripening make the 2015 our most stunning vintage of Estate Roussanne since debuting the wine in 2012.
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