The 2006 Roussanne, Santa Barbara County has plenty of fruit flavors and acid. Like the previous vintages, has a focused floral-mineral aroma and flavors of lime, honey, and stone. Stolpman Vineyard (33%) adds high acidity, mineral and citrus. The warmer Westerly Vineyard fruit (58%) adds honey, spice, and has a softer mouth feel. One barrel of Viognier was added (9%) to increase aromatic complexity. As a young wine, it is classic Roussanne and should age for years. It was fermented in neutral French barrels. (259 cases)
• Stolpman Vineyard harvested on October 24, 22.0 Brix sugar, 3.6 pH
• Westerly Vineyard harvested on October 13, 23.9 Brix sugar, 4.0 pH
• Cold settled before barreling and inoculation
• Assmanhausen and WS yeasts used
• Westerly Roussanne completed ML fermentation in January
• Barrel fermented in neutral French barrels.
• Wine remained on lees until finishing
• Lightly fined with non-fat milk and filtered
• Bottled April 6, 2007
• Released June 1, 2007
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.