WEDDINGS
& EVENTS
OUR
WINES
TOURS
& TASTINGS
WINE
CLUB
Alcantara Vineyards · 3445 S. Grapevine Way · Cottonwood, Arizona 86326 · (928) 649-8463
MEMBERS OF:
Tasting Notes: Citrus blossom, green apple and peach aromas. Nice acidity with flavors of pear, peach, apricot and a crisp clean finish.
Serve with light seafood dishes, simply grilled chicken breast or pork, creamy white sauced pasta, risottos, chicken or pasta salads and white pizza.
Blend: 78 % Pinot Grigio, 11% OrangeMuscat, 11% Sauvignon Blanc
Appellation: Yavapai County (100% Alcantara Vineyard Grapes)
Harvest Date(s): August 19, 2016
Harvest Chemistry: 24.3° Brix, pH 3.9, TA 0.64 gm/100ml
Yeast: R-HST
Alcohol: 13.3% pH: 3.82
Residual Sugar: 0.0%
Total Acidity: 0.72 gm/100 ml (7.2%)
Malolactic: Negative
Aging: 5 months in stainless steel tanks
Cold and heat Stabilized
Filtration: Sterile
Production: Bottled 77 cases in 750 ml bottles on February 22, 2017
2016 Pinot Grigio | $24.95
Tasting Notes: Citrus, star fruit and light floral aromas with a hint of grassiness. Crisp acidity with a smooth, medium length finish.
Serve with seafood (particularly scallops and oysters), firm white cheeses, chicken or pork dishes. It also goes well with white sauced pastas.
Blend: 100% Sauvignon Blanc
Appellation: Yavapai County (100% Alcantara Vineyard Grapes)
Harvest Date(s): August 11 and 12, 2015
Harvest Chemistry: 23.7° Brix, pH 3.8, TA 0.68 gm/100ml
Yeast: Enartis Challenge SB
Alcohol: 13.4%
pH: 3.8
Residual Sugar: 0.0%
Total Acidity: 0.72 gm/100 ml (7.2%)
Malolactic: Negative
Aging: 6 months in stainless steel tanks
Cold and heat Stabilized
Filtration: Sterile
Production: Bottled 71 cases in 750 ml bottles on February 18, 2016
2015 Sauvignon Blanc | $26.95 $22.95
Tasting Notes: Green Apple and Pear rind aromas, carry over to succulent lemon and lime flavors on the palate, finishing with a vibrant acidity and crisp, clean finish.
Fruit was hand harvested, and delivered to winery early in the morning, whereupon it was given a 50ppm SO2 addition, and whole cluster pressed to a cold settling tank. A pectinase addition was also carried out at the settling phase, and after 48 hours, juice was racked of sediment, to s/s alcoholic fermenter. Alcohol fermentation was initiated, by the addition of an ADWY, including acidification, due to the low initial acidity of harvest fruit. Post alcoholic fermentation to dryness, finished wine was racked of lees, SO2 correction was made to 50ppm free, and wine then underwent protein and tartrate stabilization, prior to final sterile plate and frame filtration and bottling.
Tasting Notes: Aromas of orange blossom, pear &white peaches. It has touch if bay laurel, white pepper, crisp acidity and a medium length finish.
Serve with richshellfish, white sauced chicken and pasta dishes, salads containing peaches or apricots and surprisingly with mildly spicy Thai noodles or curries. Grilled meats are not a good match.
Blend: 100% Viognier
Appellation: Yavapai County (100% Alcantara Vineyard Grapes)
Harvest Date(s): August 18, 2015
Harvest Chemistry: 25.7° Brix, pH 3.9, TA 0.54 gm/100ml
Yeast: Laffort Aroma White
Alcohol: 14.6%
pH: 3.78
Residual Sugar: 0.0%
Total Acidity: 0.68 gm/100 ml (6.8%)
Malolactic: Negative
Aging: 7 months in older, neutral oak barrels
Cold and heat Stabilized
Filtration: Sterile
Production: Bottled 71 cases in 750 ml bottles on April 20, 2017
2016 Viognier | $28.95
Tasting Notes:Orange blossom notes, carry over to succulent pineapple, white peach, and pear fruit on the palate, finishing with a vibrant, integrated acidity.
Fruit was hand harvested early in the morning, and given a 50ppm SO2 addition in the picking bins. Fruit was whole cluster pressed, and juice cold settled using a pectinase settling enzyme, and after 24 hours, was racked to s/s fermentation tank, and inoculated with an ADWY. Alcohol fermentation was initiated and progressed to eventual dryness. The finish wine was racked off the fine lees, SO2 correction made, and wine was protein and tartrate stabilized, prior to sterile filtration and bottling.
Blend: 80% Viognier, 10% CC Riesling, 10 % FRV Malvasia Bianca
Appellation:Yavapai County
Harvest Date(s): August 18, 2016
Harvest Chemistry: 225.7oBrix, pH 3.9, TA 0.54 gm/100ml
Alcohol: 11.9%
pH: 3.11
Residual Sugar: Dry, <5g/L
Total Acidity: 7.4 g/L
Cold and heat Stabilized
Filtration: Sterile
Production:Bottled 87 cases in 750 ml bottles on February 13, 2018
2017 Viognier | $ 28.95
