2005 Grenache, Nielson Vineyard (Grenache) -- Io Shopping Cart -- Vineyard Nielson Grenache, 2005

<H1>2005 Grenache, Nielson Vineyard -- Io Shopping Cart</H1> $48.00 <IMG SRC="https://store.nexternal.com/io/images/05gren.jpg" ALIGN=right ALT="2005 Grenache, Nielson Vineyard" NAME="2005 Grenache, Nielson Vineyard" BORDER=0 HSPACE=10> Winemaker's Notes "The 2005 Grenache is an excellent illustration of the complexity, color, and fruit expression that result from Grenache grown in a cool climate. The wine is complex and well structured with aromas of blueberry, plum, clove, and brown spice, and a touch of white and black pepper. The flavors are concentrated with hints of sweet blueberry, ripe raspberry, and brown spice with a smoky finish." - Jonathan Nagy, Winemaker Vintage This was another cool vintage in the Santa Maria Valley. Bud break occurred in early March. The cool spring and summer temperatures allowed a very long hang time. This preserved the color and elegant fruit expression of the Nielson Vineyard Grenache. Appellation and Vineyard Nielson Vineyard is located in Santa Maria Valley, one of California’s coolest grape-growing appellations with one of the longest growing seasons in the world. The well-drained, lean soils and direct access to cool Pacific Ocean breezes and fog funneled to the vineyards by transverse mountain ranges make the valley one of America’s premier growing regions for Burgundian and Rhône varietals. Fruit for this estate-grown wine comes from the heart of the original Nielson Vineyard, Santa Barbara County’s oldest commercial vineyard, planted in 1964. Ranked as a Climate Region I—the coolest of the five grape-growing regions on the U.C. Davis scale—Nielson Vineyard enjoys an average summertime high temperature of a modest 75 degrees F. Soils, lean and well drained, are ideal for minimized plant vigor, creating low yields, small berries, and intensity of flavor in the fruit. Fermentation & Aging The fruit was crushed into tanks and given a cold soak of four to five days. This maceration in a nonalcoholic medium has proven superb for extracting color, flavor, and richness. When the wine began fermentation, a combination of punch-downs and pump-overs was used to circulate the skins and juice. The lots were pressed off the skins at 3 to 4 degrees Brix, so they received no maceration time in full alcohol, which can result in harsh or green tannins. The wine was aged 10 months in 100% French oak barrels. Statistics Varietal blend: 100% Grenache Grape sourcing: 100% Nielson Vineyard Wine analysis: 0.58% total acidity; 3.62 pH, 0.02% residual sugar (dry); 14.6% alcohol by volume Harvest date: October 14, 2005 Grapes (average at harvest): 26.8% Brix with 0.68% initial acid and 3.45 pH Cases produced: 48 (9 liter cases) Bottling date: July 27, 2006 Category: <A HREF="http://www.nexternal.com/io/Category3" TITLE="Grenache">Grenache</A> <A HREF="http://www.nexternal.com/io" TITLE="Io Products">Io Products</A> <A HREF="http://www.iowines.com">Io</A> Io <A HREF="http://www.nexternal.com" TITLE="shopping cart">shopping cart</A> powered by Nexternal