'Queen of the Sierra' Amber
Field Blend, Calaveras County, USA
An elegantly aromatic, and ruling queen of amber and our nostrils. For the first time in a looong time, welcome back to GW’s Northern California star, Forlorn Hope! Working their sprawling 80-acre, high elevation plot in the Sierra Foothills winemaker Matthew Rorick's focus is on grapes that pay tribute to the state’s eclectic and often unexpected winemaking heritage. From the organic Rorick Heritage Vineyard, with layers of schist over dolomite-rich limestone, the blend of grassy verdelho, waxy albariño, aromatic muscat, and mineral-rich chardonnay are fermented partially destemmed, partially whole cluster and see one daily punchdown to minimize the juice’s oxygen contact and extract hoppy tannins. PLUS! A few experimental additions, including citric vermentino fermented in concrete egg (left sealed and untouched for four months), and more musky muscat fermented carbonically bring the aromatics to stupefying new heights. Golden raisins, pale ale hoppy tannins, twigs tossed in butter & sour grapefruit segments like pawns on a chessboard, with fresh rain puddle, burnt green tea & creeping minerality. Enjoy with jalapeño poppers and tabasco wings.
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Description
Field Blend, Calaveras County, USA
An elegantly aromatic, and ruling queen of amber and our nostrils. For the first time in a looong time, welcome back to GW’s Northern California star, Forlorn Hope! Working their sprawling 80-acre, high elevation plot in the Sierra Foothills winemaker Matthew Rorick's focus is on grapes that pay tribute to the state’s eclectic and often unexpected winemaking heritage. From the organic Rorick Heritage Vineyard, with layers of schist over dolomite-rich limestone, the blend of grassy verdelho, waxy albariño, aromatic muscat, and mineral-rich chardonnay are fermented partially destemmed, partially whole cluster and see one daily punchdown to minimize the juice’s oxygen contact and extract hoppy tannins. PLUS! A few experimental additions, including citric vermentino fermented in concrete egg (left sealed and untouched for four months), and more musky muscat fermented carbonically bring the aromatics to stupefying new heights. Golden raisins, pale ale hoppy tannins, twigs tossed in butter & sour grapefruit segments like pawns on a chessboard, with fresh rain puddle, burnt green tea & creeping minerality. Enjoy with jalapeño poppers and tabasco wings.
