collectible Series wine club

PRODUCER NOTES:  

A cold winter resulted in a later start to the season, with bud-break in late April and bloom in early June. The cool weather continued into spring, resulting in slow and measured growth and a smaller-than-average crop. Temperatures warmed up beautifully in summer, but with no significant heat events the fruit was able to ripen at an ideal pace. The perfect conditions continued into fall, providing abundant hang-time. With lower yields, the 2017 wines have incredible concentration and unusually plush tannins. At the same time, the smaller crop resulted in excellent natural acidity, producing wines with grace and vibrant freshness. 

TASTING NOTES: 

This beautifully aromatic wine begins with luxurious layers of ripe strawberry, damson plum, and grenadine, as well as spicy notes of cinnamon and clove. The palate is inviting and rich, offering energetic tannins that frame the brambly fruit, and oak-inspired accents of cocoa and graham cracker. Bright and supple, this juicy expression of Red Mountain Cabernet glides to a long, complex finish, with hints of earth and generous red berry flavors.

PAIRING: 

Pairs beautifully with braised short ribs, veal chops, lamb shanks, roasted winter vegetables and, of course, burgers.

RODUCER NOTES:   

ROCO Chardonnay is handpicked and then chilled overnight to 38˚ F in a large cold room. The chilled, whole cluster bunches are pressed, and the juice is sent to the tank. After settling in the tank, the juice is racked to French oak barrels where it completes fermentation. After the primary fermentation, the young wine goes through malolactic fermentation to soften acidity and add further complexity. The finished wine ages on its’ original yeast lees until bottling in July. 

TASTING NOTES: 

The aromatics are especially lovely, with pear, citrus/quince, with roasted hazelnut, vanilla, and celery stalk savory notes. The palate may be the finest balanced chardonnay they’ve made at ROCO. Look for passion fruit and floral notes of honeysuckle and pear blossoms framed by lovely chestnut and vanilla bean spice. The fulcrum of ripe fruit to fine citrus acidity is delightful with a finish that is long and full of joy.

PAIRING: 

So many options, we can’t even list them all! Seafood with butter and brown-butter sauces or try sage-butter chicken, halibut, seafood polenta. Chicken, chicken, chicken - baked chicken, fried chicken, grilled chicken, or chicken with a cream sauce. Most any grilled seafood will work beautifully.