Lucy is smooth, refreshing and slightly buttery on the palate. Expect medium plus acidity and a weighty finish. Comprised of Roussanne (50%), Viognier (30%) and Muscat Canelli (20%), grown in the Texas Hill Country on the Perissos Estate Vineyard in Burnet County. Soil type is decomposed granite gravel. Fermented at 60 degrees F; malolactic fermentation was conducted after primary; aged in stainless steel.
We've blended three estate-grown varieties – Roussanne (48%), Viognier (33%) and Muscat Canelli (19%) - to create this unique wine from our library block. In order to take this blend into an elegant direction, we put it through malolactic fermentation and incorporated French oak into the aging process. Discover aromas of green apple, pear, nectarine and vanilla, followed by flavors of melon, orange zest, hints of nutmeg, and a rich, creamy finish.
Comprised of 100% Picpoul Blanc, grown in the Texas High Plains at Kubacak Vineyards in Lynn County. Soil type is Amarillo fine sandy loam; vineyard elevation is 3255ft. Fermented at 57°F; Malolactic fermentation not conducted; aged in stainless steel. Wine was finished at 3.36ph.
Vineyard location: 33° 17' 02.9' N 102° 02° 12.2' W
Acacia is a very special wood in the Bible as it was the material used to build the Ark of the Covenant. For that reason we decided to experiment and age our 2018 Reserve Roussanne in Acacia barrels. This wine offers a medium body, crisp acidity and a clean finish. Grown at One Way Vineyard; soil type is Pullman clay loam; vineyard elevation is 3,140 ft. Fermented at 56 degrees F; Malolactic fermentation conducted after primary.
Made with fruit sourced from One Way Vineyard in the Texas High Plains, this full-bodied Roussanne offers aromas of ripe peach, gooseberry, ginger and honeycomb. French oak aging and a secondary fermentation impart a rich buttery component on the nose and a creamy textured finish.
We've married Orange Muscat (50%) and Roussanne (50%) from the Texas High Plains to create this refreshing white wine. Expect medium plus acidity and a gentle, lingering finish. Fermented at 60 degrees F; malolactic fermentation not conducted after primary; aged in stainless steel. Wine was finished at 3.35 pH.
This vintage of Viognier is viscous and mouth coating with bright acidity, a hint of salinity and a long finish. Comprised of 100% Viognier, grown in the Texas Hill Country on the Perissos Estate Vineyard in Burnet County. Soil type is decomposed granite gravel; vineyard elevation is 900 ft. Fermented at 58 degrees F; malolactic fermentation not conducted; aged in stainless steel. Wine was finished at 3.5pH.
