Wesley Ashley Wines Wins Silver at Riverside

Congrats to the folks at Wesley Ashley Wines. The 2009 Intelligent Design Cuvee Blanc took the Silver Medal at the Riverside International Wine Competition.

2009 Intelligent Design Cuvee Blanc

Tasting Notes | 2009 Cuvée Blanc

What makes a great wine? Full body? Subtle, complex flavors? A fancy label? Some wine enthusiasts like to talk about things like acidity and tannins, and these elements are certainly part of the story. But, we wonder…..is great wine more than just a product of combining the right elements….?

Technical Data

Alcohol: 14.1% ph: 3.6

Winemaker: Jason Welch

Appellation: Santa Barbara

Compositional Blend: 50% Viognier; 30% Roussanne; 20% Grenache Blanc Release Date: 7/10

Cases Produced: 250 Cases

SRP: $34

Aroma: This wonderfully aromatic white Rhone style blend showcases a complex array of floral and tropical notes, ripe peach, apricot, white pepper and stone fruits. It rewards the nose with hints of pear, spiced apple and fresh baked lemon meringue. A touch of toasty French oak gives one a hint of sweet vanilla, and rounds out the nose.

Palate: Upon taking your first sip, you will immediately notice the creamy and silky texture this wine presents. As the wine flows across your mid-palate a mineral component coupled with good natural acidity takes over and warms the mouth. The finish is smooth and satisfying and lingers long after you have set the glass down.

Winemaking: The grapes for this exciting blend were harvested in Santa Barbara County during the cool morning hours in October. They were brought to the winery and immediately pressed to cold, stainless steel fermentation tanks. The juice was allowed to settle at 50° F overnight and then barreled down to one and two year old French oak barrels for the start of fermentation. Natural yeasts were used to enhance mouth feel and aromatics. After primary fermentation was completed, secondary Malolactic fermentation was used on 60% of the blend. This adds roundness to the mouth, and softens some of the harder acids that can occur. After aging in barrel for 10 months, the wine was nitrogen racked to tank and the final blend was assembled. Great care was taken at every stage of the winemaking process to ensure that the wonderful aromatics and luxurious texture of this wine remained at the forefront.

Food Pairings: This pretty white wine is a natural match for seafood and light summer salads. In particular, we suggest grilled Mahi Mahi with a citrus-glazed butter served with jasmine rice. Or, try it with macadamia crusted prawns with a jalapeno infused sauce. Of course, Sweet water oysters on the half shell aren’t half bad either! In wine there is truth. (En Vino Veritas!)

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~ by fogcityfoodie on August 11, 2011.

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