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2015 Red Tail Ridge Miscreant White....$21.99
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General Info: Normally white wine production involves removing the skins very early in the process, usually at crushing/pressing, prior to fermentation. In this case the skins contribute to the fermentation and maceration process. The extended contact of skin components (tannins, phenolics and skin pigments) during wine production generally produces a darker, slightly orange hue to the wine and also affects the flavor profile, mimicking certain attributes that are normally associated with red wine sensory profiles.
History: Skin fermentation of white varieties (also known as “orange wine” production) actually has a long history in winemaking. The practice dates back thousands of years in some European wine regions, in particular Armenia and Georgia. Sometimes it is coupled with amphora fermentation vessels or large casks. It has lately experienced a resurgence in other wine producing regions, like Friuli, Slovenia, Croatia, and more recently the new world.
Fermentation was conducted by indigenous microorganisms and completed in approximately 9 days. Extended maceration was conducted for 6 days, at which point the wine was pressed off the skins. The heads were replaced on the barrels and they were refilled with the wine. The wine was barrel-aged for 16 months prior to racking and bottling. This is a minimal touch wine. Sediment may develop in the bottle over time, and should not detract, but instead inhance the overall personality of this wine.
Tasting Notes: This Miscreant resembles a white and drinks like a red. Aromas of marzipan, sweet nectarines and honeysuckle fill the nose followed by banana oil, caramel notes, and slight cocoa nib. The palate displays nutty characteristics combined with grippy tree fruit and poached pears with traces of vanilla and oatmeal. Mid-palate, mouthwatering tannins are present coupled with acidity creating a firm texture and slight chalkiness