The 2004 Roussanne, Santa Barbara County like the previous vintages, has a focused floral-mineral aroma and flavors of lime, honey, and stone. Unlike our previous vintages, it is a blend of wines from two vineyards. Stolpman Vineyard (66%) adds high acidity, mineral and citrus. The warmer Westerly Vineyard fruit (34%) adds honey, spice, and has a softer mouth feel. As a young wine, it is classic Roussanne and should age for years. It was fermented in fifteen neutral French barrels. (360 cases)
• Stolpman Vineyard harvested on October 2, 22.0 Brix sugar, 3.5 pH
• Westerly Vineyard harvested on September 15, 24.0 Brix sugar, 3.9 pH
• Cold settled before barreling and inoculation
• Assmanhausen and WS yeasts used
• Completed ML fermentation in January
• Barrel fermented in fifteen neutral French barrels.
• Wine remained on lees until finishing
• Lightly fined with non-fat milk and filtered
• Bottled March 28, 2005
• Released May 1, 2005
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.