CURRENT RELEASES

ALCANTARA REDS, WHITES, AND DESSERTS

WINES

ALL WINES

WHITE WINES

RED WINES

DESSERT WINES

2017 Sauvignon Blanc

2017 Pinot Grigio

2016 Sauvignon Blanc

2016 Bella Dolce

2016 Cabernet Sauvignon

Confluence X

Grand Rouge IX

2016 Meritage

2016 Merlot

2016 Mourvedre

2016 Petite Sirah

2016 Rosso Tosca

2016 Sangiovese

2016 Syrah

2016 Zinfandel

2017 Riesling Dolce

WEDDINGS
& EVENTS

OUR
WINES

TOURS
& TASTINGS

WINE
CLUB

OPEN DAILY FROM 11AM - 5PM

Alcantara Vineyards · 3445 S. Grapevine Way · Cottonwood, Arizona 86326 · (928) 649-8463

MEMBERS OF:

Appellation: Yavapai County

Tasting Notes: Herbaceous cut grass notes, carry over to green apple and lemon zest flavors on the palate, finishing with a balanced acidity and residual sugar.

Fruit was picked early in the morning, and SO2 correction was made, prior to whole cluster pressing. Juice was cold settled for 24 hours, using a pectinase, after which it was racked to a s/s fermenter, and inoculated with an ADWY, for alcoholic fermentation to proceed to dryness. The finished wine was then racked off fine lees, and given an SO2 correction to 50ppm. Prior to final bottling, the wine was protein and cold stabilized, and sterile filtered.

Blend: 90% Sauvignon Blanc, 10 % FRV Malvasia Bianca
Appellation: Yavapai County
Medals: Bronze – 2018 INDY International Wine Competition
Harvest Date(s): August 16-17, 2017
Alcohol: 12.0%
pH: 3.0
Residual Sugar: Dry, <5g/L
Total Acidity: 9.4 g/L
Harvest Chemistry: 21.0^oBrix, pH 3.76, TA 0.50 g/L

Production: Bottled 86 cases in 750 ml bottles on February 13, 2018

2017 Sauvignon Blanc | $28.95

Appellation: Yavapai County

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.

Blend: 91% Riesling, 9% Marsanne
Appellation: Yavapai County
Harvest Date(s): August 18-19, 2017
Harvest Chemistry: 19.8oBrix, pH 3.71, TA 5.6 g/L
Alcohol: 11.4%
pH: 3.22
Residual Sugar: Dry, <5g/L
Total Acidity: 10.5 g/L
Cold and heat Stabilized
Filtration: Sterile

Production: Bottled 94 cases in 750 ml bottles on February 20, 2018

2017 Pinot Grigio | $24.95

Appellation: Yavapai County (100% Estate Vineyard)

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
Harvest Date(s): August 23, 2016
Harvest Chemistry: 24.7˚ Brix, pH 3.86, TA 0.60 gm/100 ml
Yeast: Enartis SB
Alcohol: 13.8%
Residual Sugar: 0.0%
pH: 3.87
Total Acidity: 0.64 gms/100 ml (6.4%)
Malolactic: Negative
Aged 6 months in stainless steel tanks.
Filtration: Sterile
Production: Bottled 88 cases in 750 ml bottles on April 20, 2017
2016 Sauvignon Blanc | $26.95

Appellation: Arizona

Tasting Notes: Baked fruit aromas, carry over to warm, rich layers or prune and raspberry jam flavors on the palate, with a complex, integrated mouth feel and smooth, sweet finish

Blend: 59% Sangiovese, 24% Zinfandel, 17% Merlot
Appellation: Arizona

Harvest Date(s): GRV: September 11, 2016 (Sangiovese); GRV: October 21, 2016 (Zinfandel); ALC: August 26-29, 2016 (Merlot)

Harvest Chemistry: 24.0 Brix, pH3.58, TA 0.60 gms/100ml (Sangiovese); 28.3 Brix, pH 3.70, TA 0.64 gms/100ml (Zinfandel); 24.8 Brix, pH 3.92, TA 0.56 gms/100ml (Merlot)

Alcohol: 14.8%
pH: 3.35
Residual Sugar: 4.0%
Total Acidity: 0.75 gm/100 ml (7.5%)

Production: Bottled 167 cases in 750 ml bottles on June 6, 2018

2016 Bella Dolce | $32.95

Appellation: Yavapai County

Tasting Notes: Warm aromas of cinnamon carry over to spicy anise and blackberry flavors on the palate, with soft integrated tannins. Medium Body

Blend: 44% FRV Cabernet Sauvignon, 31% Cabernet Sauvignon, 25% Merlot
Appellation: Yavapai County
Harvest Date(s):

FRV: September 12 2016
ALC: September 6 2016 (Cabernet Sauvignon)
ALC August 26-29, 2016 (Merlot)

Harvest Chemistry:

FRV: 25.6º Brix, pH 3.96, TA 0.54gms/100ml
ALC: 25.7º Brix, pH 3.93, TA 0.60gms/100ml (Cabernet Sauvignon)
FRV: 24.8º Brix, pH 3.92, TA 0.56gms/100ml (Merlot)

Alcohol: 14.2%
pH: 3.94
Residual Sugar: Dry, <5g/L
Total Acidity: 0.58gm/100 ml (7.5%)
Production: Bottled 94 cases in 750 ml bottles on May 15, 2018

2016 Cabernet Sauvignon | $24.95

Appellation: Arizona, Yavapai County

Tasting Notes: Spicy aromas, carry over to rich chocolate and cassis flavors on the palate, with a balanced complexity and smooth, elegant finish.

Blend: 29% Syrah, 26% Merlot, 20% Cabernet Sauvignon, 14% Pinot Noir, 11% Petite Sirah
Appellation: Arizona, Yavapai County
Harvest Date(s):

ALC: August 24, 2016 (Syrah)
ALC: August 26, 2016 (Merlot)
FRV: September 12, 2016 (Cabernet Sauvignon)
ALC: August 31, 2016 (Pinot Noir)
ALC: September 6, 2016 (Petite Sirah)

Harvest Chemistry

26.1ºBrix, pH 3.79, TA 0.73 gms/100ml (Syrah)
24.8ºBrix, pH 3.92, TA 056 gms/100ml (Merlot)
25.6ºBrix, pH 3.96, TA 0.54 gms/100ml (Cabernet Sauvignon)
25.6ºBrix, pH 3.96, TA 0.58 gms/100ml (Pinot Noir)
24.7ºBrix, pH 3.71, TA 0.72 gms/100ml (Petite Sirah)

Alcohol: 13.8%
pH: 3.8
Residual Sugar: Dry, <5g/L
Total Acidity: 0.60 gm/100 ml (6.0%)

Production: Bottled 164 cases in 750 ml bottles on May 24, 2018

Confluence X | $39.95

Appellation: Arizona, Yavapai County

Tasting Notes: Earthy, smoky aromas, carry over to sour cherry and blueberry fruit on the palate. This medium bodied wine has a balanced complexity, with good aging potential.

Blend: 45% Cabernet Sauvignon, 20% Syrah, 20% Petite Sirah, 15% Merlot
Harvest Date(s):

FRV: September 12, 2016 (Cabernet Sauvignon) [30%]
ALC: September 19, 2016 (Cabernet Sauvignon) [15%]
FRV: August 30, 2016 (Syrah)
FRV: August 31, 2016 (Petite Sirah)
FRV: August 25, 2016 (Merlot)

Harvest Chemistry

25.6ºBrix, pH 3.96, TA 0.54 gms/100ml (Cabernet Sauvignon)
25.7ºBrix, pH 3.93, TA 0.60 gms/100ml (Cabernet Sauvignon)
27.4ºBrix, pH 3.95, TA 0.51 gms/100ml (Syrah)
25.4ºBrix, pH 3.90, TA 0.59 gms/100ml (Petite Sirah)
25.5ºBrix, pH 3.88, TA 0.52 gms/100ml (Merlot)

Alcohol: 14.4%
pH: 3.75
Residual Sugar: Dry, <5g/L
Total Acidity: 0.53 gm/100 ml (5.3%)

Production: Bottled 117 cases in 750 ml bottles on June 1, 2018

Grand Rouge IX | $39.95

Appellation: Yavapai County

Tasting Notes: Floral notes on the nose, carry over to ripe strawberry and red plum flavors on the palate, with soft tannins, warm, elegant finish. Medium Body

Medals: Silver - 2018 INDY International Wine Competition

Blend: 57% FRV Merlot, 18% Cabernet Sauvignon, 15% Cabernet Sauvignon, 4% Tempranillo, 4% Petit Verdot, 2% Malbec
Appellation: Yavapai County
Harvest Date(s):

FRV: August 25, 2016 (Merlot)
ALC: September 19, 2016 (Cabernet Sauvignon) [18%]
FRV: September 12, 2016 (Cabernet Sauvignon) [15%]
ALC: September 15, 2016 (Tempranillo)
ALC September 15, 2016 (Petit Verdot)
ALC September 15, 2016 (Malbec)

Harvest Chemistry:

25.5º Brix, pH 3.66, TA 0.52 gms/100ml (Merlot)
25.7º Brix, pH 3.93, TA 0.60 gms/100ml (Cabernet Sauvignon)
24.0º Brix, pH 3.58, TA 0.60 gms/100ml (Cabernet Sauvignon)
24.4º Brix, pH 3.98, TA 0.58 gms/100ml (Tempranillo)
24.4º Brix, pH 3.98, TA 0.58 gms/100ml (Petit Verdot)
24.4º Brix, pH 3.98, TA 0.58 gms/100ml (Malbec)

Yeast: Assmanshausen
Alcohol: 14.8%
pH: 3.64
Residual Sugar: Dry, <5g/L
Total Acidity: 0.69 gm/100 ml
Production: Bottled 127 cases in 750 ml bottles on June 13,2018

2016 Meritage $36.95

Appellation: Yavapai County

Tasting Notes: Aromas of cedar and clove, carry over rich layered raspberry and plum flavors, filling the palate, with a balanced acidity and good structure.

Blend: 81% Merlot, 19% Syrah
Appellation: Yavapai County
Harvest Date(s):

ALC: August 26, 2016 & August 29, 2016 (Merlot)
ALC August 24, 2019 (Syrah)

Harverst Chemistry:

ALC: 24.8º Brix, pH 3.92, TA 0.56 gms/100ml (Merlot)
ALC: 26.1º Brix, pH 3.79, TA 0.73 gms/100ml (Syrah)

Yeast: Assmanshausen
Alcohol: 13.4%
pH: 3.63
Residual Sugar: Dry, <5g/L
Total Acidity: 0.61 gm/100 ml
Production: Bottled 102 cases in 750 ml bottles on May 15, 2018

2016 Merlot | $36.95

Appellation: Arizona

Tasting Notes: Aromas of black pepper, thyme and red meat, permeate the palate, with a light balanced acidity, soft tannins, with a rounded smooth finish.

Blend: 84% Mourvedre, 8% Charbono, 3% Tempranillo, 3% Petit Verdot, 2% Malbec
Appellation: Arizona
Harvest Date(s):

GRV: September 22, 2016 (Mourvedre)
ALC: September 13, 2016 (Charbono)
ALC: September 15, 2016 (Tempranillo)
ALC: September 15, 2016 (Petit Verdot)
ALC: September 15, 2016 (Malbec)

Harvest Chemistry

24.5ºBrix, pH 3.91, TA 0.62 gms/100ml (Mourvedre)
25.5ºBrix, pH 3.96, TA 0.65 gms/100ml (Charbono)
24.4ºBrix, pH 3.98, TA 0.58 gms/100ml (Tempranillo)
24.4ºBrix, pH 3.98, TA 0.58 gms/100ml (Petit Verdot)
24.4ºBrix, pH 3.98, TA 0.58 gms/100ml (Malbec)

Alcohol: 14.3%
pH: 3.65
Residual Sugar: Dry, <5g/L
Total Acidity: 0.72 gm/100 ml (7.2%)

Production: Bottled 120 cases in 750 ml bottles on June 15, 2018

2016 Mourvedre | $34.95

Appellation: Yavapai County

Tasting Notes: Dark hue, with aromas of cocoa on the nose, carrying over to a spice enriched combination of black current, and red plum flavors, filling the palate. Firm structured tannins, with a full mouth feel, and balanced finish.

Blend: 90% FRV Petite Sirah, 10% Petite Sirah
Appellation: Yavapai County
Harvest Date(s):

FRV: August 31, 2016
ALC: September 6 2016

Harvest Chemistry:

FRV: 25.4º Brix, pH 3.90, TA 0.59 gms/100ml
ALC: 24.7º Brix, pH 3.71, TA 0.72 gms/100ml

Alcohol: 14.6%
pH: 3.82
Residual Sugar: Dry, ,5g/L
Total Acidity: 0.5 gm/100 ml (7.5%)
Production: Bottled 50 cases in 750 ml bottles on May 3, 2018

2016 Petite Sirah | $39.95

Appellation: Arizona

Tasting Notes: Strong wood nuances, carry over to rich red berry fruits on the palate, with a fresh, upfront acidity, and well structured finish.

Blend: 35% Sangiovese, 27% Merlot, 23% Zinfandel, 15% Mourvedre
Appellation: Arizona
Harvest Date(s): FRV: September 15, 2016 (Sangiovese), ALC: August 26, 2016 (Merlot), GRV: August 21, 2016 (Zinfandel), GRV: September 22, 2016 (Mourvedre)

Harvest Chemistry

24.7ºBrix, pH 3.85, TA 0.57 gms/100ml (Sangiovese)
24.8ºBrix, pH 3.92, TA 0.56 gms/100ml (Merlot)
28.3ºBrix, pH 3.70, TA 0.64 gms/100ml (Zinfandel)
24.5ºBrix, pH 3.91, TA 0.62 gms/100ml (Mourvedre)

Alcohol: 14.2%
pH: 3.5
Residual Sugar: Dry, ,5g/L
Total Acidity: 0.79 gm/100 ml (7.9%)

Production: Bottled 117 cases in 750 ml bottles on June 22, 2018

2016 Rosso Tosca | $36.95

Appellation: Arizona

Tasting Notes: Made with clones from the Grosso category, This lighter colored red wine opens up with smoked hickory notes on the nose, carrying over to ripe plum and baked cherries on the pallet, with warm, rich, spicy (clove) finish

Blend: 82% Sangiovese, 18% Charbono
Appellation: Arizona
Harvest Date(s):

GRV: September 11, 2016 (Sangiovese) [49%]
ALC: September 16, 2016 (Sangiovese) [29%]
FRV: September 15, 2016 (Sangiovese) [4%]
ALC: September 13, 2016 (Charbono)

Harvest Chemistry:

24.0º Brix, pH 3.58, TA 0.60gms/100ml (Sangiovese)
24.2º Brix, pH 3.76, TA 0.62gms/100ml (Sangiovese)
24.7º Brix, pH 3.85, TA 0.57gms/100ml (Sangiovese)
25.5º Brix, pH 3.96, TA 0.60gms/100ml (Charbono)

Alcohol: 13.8%
pH: 3.56
Residual Sugar: Dry, ,5g/L
Total Acidity: 0.62 gm/100 ml (7.5%)
Production: Bottled 77 cases in 750 ml bottles on May 30, 2018

2016 Sangiovese | $34.95

Appellation: Arizona, Yavapai County

Tasting Notes: Spicy, eucalyptus notes, carry over to mixed aromas of mulberry, raspberry, and rhubarb flavors on the palate, with an integrated acidity, good structure and medium bodied finish.

Blend: 100% Syrah
Appellation: Yavapai County
Harvest Date(s): ALC: August 24, 2016 (Syrah) [75%]; FRV: August 30, 2016 (Syrah) [25%]

Harvest Chemistry:

26.1ºBrix, pH 3.79, TA 0.73 gms/100ml (Syrah)
27.4ºBrix, pH 3.95, TA 0.51 gms/100ml (Syrah)

Alcohol: 14.4%
pH: 4.0
Residual Sugar: Dry, <5g/L
Total Acidity: 0.60 gms/100 ml (7.5%)

Production: Bottled 56 cases in 750 ml bottles on May 3, 2018

2016 Syrah | $34.95

Appellation: Yavapai County

Tasting Notes: Brown spice, cedar/sandalwood and cranberry aromas with a slight earthiness. The tannins are moderate and the finish is smooth and long.

Serve with rich food such as barbecued, smoked or cured red meats or pork, game, red sauce pastas, grilled sausages, pizza and hearty chili and stews.

Blend: 75% Zinfandel, 25% Syrah
Appellation: Yavapai County
Harvest Date(s):
August 24, 2016 (Zinfandel)
September 13, 2016 (Syrah)
Harvest Chemistry:
25oBrix, pH 3.88, TA 0.57gms/100ml (Zinfandel) [BM4x4]
26.1oBrix, pH 3.79, TA 0.73gms/100ml (Syrah) [Rhone 4600]
Alcohol: 15.8%
pH: 3.79
Residual Sugar: Dry, <5g/L
Total Acidity: 6.0 g/L
Production: Bottled 41 cases in 750 ml bottles on May 3, 2018

2016 Zinfandel | $32.95

Appellation: Arizona

Tasting Notes: Lemon blossom nuances carry over to ripe apricot and lime fruit on the palate, complimented by an integrated acidity and smooth semi sweet finish.

On Arrival, fruit was whole cluster pressed, in conjunction with a SO2 addition of 50ppm. Juice post settling, with a pectinase, was inoculated with active dried wine yeast (ADWY), and cold fermented to dryness. Post alcoholic fermentation, wine was racked off lees, SO2 correction made and wine then underwent protein stability and tartrate stability, prior to sterile filtration and bottling.

Blend: 90% Riesling (Carlson Creek Vineyards), 10% Malvasia Bianca (Freitas Vineyards)
Appellation: Arizona
Medals:
Bronze – 2017 Arizona Wine Growers Association
Bronze – 2018 INDY International Wine Compet
Harvest Date(s): August 9, 2017
Harvest Chemistry: 22oBrix, pH 3.31, TA 8.0 g/L
Alcohol: 12.6%
pH: 2.88
Residual Sugar: 4.0%
Total Acidity: 8.0 g/L
Filtration: Sterile

Production: Bottled 104 cases in 750 ml bottles on February 09, 2018

2017 Riesling Dolce | $26.95