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2007 PINK-THROATED BRILLIANT ROSÉ
CENTRAL COAST
THE HUMMINGBIRD MANTRA
Hummingbirds have been a part of Clos LaChance lore since the first vintage in 1992. Vintners Bill and Brenda Murphy chose the hummingbird as the symbol for Clos LaChance Winery due to its territorial nature and ability to chase away the grape-eating birds from the vineyards. Each wine in the Hummingbird Series is named for a true species of Hummingbird—a species that we feel has similar characteristics to the varietal. The Pink-Throated Brilliant Hummingbird resides on the threatened species list. The rare bird is found only in Columbia, Ecuador and Peru. The Pink- Throated Brilliant lives in a sub-tropical environment.
VINEYARDS
Fruit for the Pink-Throated Brilliant Rosé is sourced 100% from the Clos LaChance Estate Vineyard in San Martin. The 150-acre Estate Vineyard was planted in 1999-2000. Nearly 20 varietals were planted, along with 60 separate clones—providing Winemaker Stephen Tebb with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed onsite, ensuring the highest quality fruit possible.
WINEMAKING
The 2007 Pink-Throated Brilliant Rosé is made from 71% Grenache, 20% Syrah and 9% Pinot Noir. During harvest, the fruit was hand-picked and hand-sorted. The Grenache grapes were whole-cluster pressed. The juice was cold-settled for 48 hours. At this point the wine was racked to stainless steel tanks and fermented at 40-45 degrees. The Syrah and Pinot Noir juice was drawn off from tanks that contained destemmed and cold-soaked fruit prior to fermentation. The resulting red juice was cold-settled for 48 hours. The wine was then racked to stainless steel tanks and fermented at 40-45 degrees. Post fermentation, the wines were racked, blended filtered and bottled.
VINTAGE
“In for the long haul” was the mantra of the Clos LaChance harvest crew in 2007. “It was the harvest that never ended,” claims Director of Winemaking Operations Stephen Tebb. A mild winter and dry spring led to early budbreak. With everything a few weeks ahead of schedule from the get-go, Harvest 2007 began early at the Clos LaChance Estate Vineyard. The Sauvignon Blanc grapes started coming in on August 23. The weather cooled significantly the second week of September, stalling the ripening process. Fortunately, things heated up again several weeks later and the warm Fall weather held out through the end of October. Overall, the crop was a little lighter then the past few vintages and the yields were down. But berry sizes were small, resulting is a greater skin-to-juice contact ratio, providing the backbone for excellent quality wines.
WINEMAKER‘S NOTES
Beautiful aromas of strawberry pie, rhubarb and granite. Flavors of fresh strawberries, raspberries with a mineral edge to it. Balanced acidity. Very dry, classic European-style.
Spinach Salad with Strawberry Vinaigrette, Figs with Goat Cheese, Rosemary and Honey, Maine Lobster Roll
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