The 2003 Roussanne, Stolpman Vineyard like the previous vintages, has a focused floral-mineral aroma and flavors of lime, honey, and stone. This wine has a full mouth feel, and a very long, clean finish. While it is great as a young wine, it is classic Roussanne and should age for years. It was fermented in five neutral French barrels. (119 cases)
• Stolpman Vineyard harvested on October 23, 22.4 Brix sugar, 3.9 pH
• Cold settled before barreling and inoculation
• Assmanhausen and PDM yeasts used
• Completed ML fermentation in December
• Barrel fermented in five neutral French barrels.
• Wine remained on lees until finishing
• Lightly fined with non-fat milk and filtered
• Bottled March 25, 2004
• Released May 1, 2004
Food Pairing: This wine is great with oysters on the half-shell. It’s great with sushi. Typically lighter fare, non-meat appetizers or entrees, egg-rolls, fish or chicken. This wine pairs well with seafood: lobster, mahi-mahi, or shellfish. Scallops and ahi are favorites. I prefer it paired with fruitful sauces and light spicing. I don’t recommend it with highly spiced or powerfully flavored foods. Works well with chowder and corn.