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2015
Wine Specs
Vintage
2015
Varietal
White Rhone Blend
Appellation
Mendocino County
Harvest Date
Sept 10 - Sept 24, 2015
Sugar
22.0 - 23.3
Acid
5.65 gms/L
pH
3.4
Aging
100% Neutral French Oak
Fermentation
native yeast
Bottling Date
May 9, 2016
Residual Sugar
0.00
Alcohol %
13.8

2015 "E" MS Cuvee Rhone White

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$20.00
/ 750 ml
SKU: 15EMSC
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$20.00
 
SKU: 15EJMC
Wine Profile
Tasting Notes
Our first vintage of our MS white Rhone blend is nuanced with stone fruit, honeysuckle, Bartlett pear and a touch of brioche from the extended lees contact. While not high in acid there is a wonderful minerality that is enhanced by the lower pH. A very filling mouth feel with a great deal of finesse. The Cuve’e MS (Melissa Staehle) is now the wine we reach for in our house. We enjoy this equally with melon and prosciutto, or grilled herb chicken. Drink over the next five years.
Vineyard Notes
The Enkidu “E” wines are crafted in the same style of all of our wines, with balance, complexity and harmony. The 2015 inaugural vintage of Cuve’e MS was sourced from one of the premiere vineyards in the whole of California – the Alder Springs Vineyards at the very top of Mendocino County at an elevation of 2,200’. Situated less than 12 miles from the Pacific Ocean, the climate of warm and sunny days and very cool nights leads to fruit with great concentration and complexity, but without elevated sugars. The vineyard management is top tier with organic practices and very low yields. Even for white varietals the yield is less than three tons per acre. In 2015 we selected three varietals for our first vintage of MS, one in a series of wines that celebrate the strong women that have had an influence on me, and Enkidu Wine. Roussanne, Marsanne and Viognier were selected for their individual contributions that in whole produce a complex and compelling wine.
Production Notes
The fruit was harvested on three different pick dates as corresponded to their individual varietals ripening. The fruit was pressed whole cluster to retain its purity without extracting harsh, bitter components. The following day the juice was transferred to mainly neutral French oak barrels where the wines underwent fermentation, including a partial malo-lactic fermentation. The barrels were stirred weekly for two months, and then monthly from December until bottling. The wines were bottled after eight months in barrel.