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Flora & Fauna Idlewild Rose

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There is a play between savory versus fresh and subtlety versus power that make this wine very intriguing. The aromas are wound up around orange peel, celery salt, grapefruit, alpine herbs, wildflowers, blood orange, and sea spray.

For 2020, the rosé is a co-fermented blend of 41% Nebbiolo, 30% Dolcetto, and 29% Barbera. While the wine is designated as Mendocino County, the fruit largely comes from Fox Hill Vineyard. Located southeast of Ukiah on Mendocino’s Talmage Bench, the soils are well drained with high concentrations of gravel and sandstone.

VINYARD

Flora and Fauna loosely means the collection of plant and animal life of a certain epoch. In my version, it is the collection of varietals from the cellar that make up the blend for the year. For 2020, the rosé is a co-fermented blend of 41% Nebbiolo, 30% Dolcetto, and 29% Barbera. While the wine is designated as Mendocino County, the fruit largely comes from Fox Hill Vineyard. Located southeast of Ukiah on Mendocino’s Talmage Bench, the soils are well drained with high concentrations of gravel and sandstone.

VINTAGE

There are so many things that can be said about 2020. Covid, fires, politics, etc. all come to mind in an instant for me. But, the further I think on it, the more I find myself feeling grateful for the luck we had. The season itself was moderate, smooth, and beautiful. We somehow escaped the intensity of the smokey skies or were able to pick before there was an issue. From a viewpoint on the year captured in these bottles, it’s a shame that 2020 will always draw remarks of the hardships of the year, because hidden within the bottle (and we are lucky to get to say this) is a really beautiful vintage.

WINEMAKING

To say the least, it is an unconventional idea for Nebbiolo, Dolcetto, and Barbera to be co-fermented for a rosé. It should be noted that these grapes ripen at very different times. But in this case, they were all picked together at the moment when their different qualities and stages of ripeness came together and were complimentary. In the winery, the grapes were whole cluster pressed, fermented via native yeast, left on all the lees and solids, aged in neutral oak, and underwent native secondary fermentation. Complexity and texture are gained from allowing secondary fermentation and aging on lees in neutral oak for four months, while the structure and acidity from picking plenty early allow for great vibrancy and energy through the wine.

WINE

This vintage of the rosé is true the last few vintages: all the bright and fresh sides of rosé we love with a pronounced structure to pair with food. There is a play between savory versus fresh and subtlety versus power that make this wine very intriguing. The aromas are wound up around orange peel, grapefruit, alpine herbs, blood orange, wildflowers, and sea spray. The three varieties can all be seen in the structure: Nebbiolo lends the crunchy minerality, Dolcetto lends a delicate softness, and Barbera lends bright acidity.

11.9% alc by vol.

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