kukkula
2016 Rosie
I strive to make a blend that is crisp, dry, has nice acidity, and allows the fruit to stand out. Generally I do a co-fermentation, but more specifically,...
I strive to make a blend that is crisp, dry, has nice acidity, and allows the fruit to stand out. Generally I do a co-fermentation, but more specifically, a progressive fermentation. In other words, I keep adding the varietals as they are harvested to the existing tank that is already fermenting.
Grenache / Mourvèdre / Counoise / Syrah / Cabernet Sauvignon / Zinfandel