Compadres 2023
VARIETY 50% Syrah, 50% Fiano co-ferment
LOCATION Chiricahua Foothills, Arizona
VINEYARD Red Tree Ranch Vineyard
VINIFICATION The Fiano and Syrah grapes were hand picked with the help of friends and transported to Arizona Stronghold in Camp Verde, Arizona for vinification. The grapes were destemmed and co-fermented with native yeasts on the skins for 11 days with several punch downs a day before being pressed off at dryness into two neutral oak barrels. The wine was aged sur lie for ~7 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 20 PPM of added SO2.
EXPRESSION Explosive notes of blueberries, cranberries and citrus on the nose, açai bowl and citrus forward notes on the pallet. The balance between the fruit, acidity and body come together quite nicely. The wine has depth yet is very easy drinking and should be enjoyed chilled.
VARIETY 50% Syrah, 50% Fiano co-ferment
LOCATION Chiricahua Foothills, Arizona
VINEYARD Red Tree Ranch Vineyard
VINIFICATION The Fiano and Syrah grapes were hand picked with the help of friends and transported to Arizona Stronghold in Camp Verde, Arizona for vinification. The grapes were destemmed and co-fermented with native yeasts on the skins for 11 days with several punch downs a day before being pressed off at dryness into two neutral oak barrels. The wine was aged sur lie for ~7 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 20 PPM of added SO2.
EXPRESSION Explosive notes of blueberries, cranberries and citrus on the nose, açai bowl and citrus forward notes on the pallet. The balance between the fruit, acidity and body come together quite nicely. The wine has depth yet is very easy drinking and should be enjoyed chilled.
VARIETY 50% Syrah, 50% Fiano co-ferment
LOCATION Chiricahua Foothills, Arizona
VINEYARD Red Tree Ranch Vineyard
VINIFICATION The Fiano and Syrah grapes were hand picked with the help of friends and transported to Arizona Stronghold in Camp Verde, Arizona for vinification. The grapes were destemmed and co-fermented with native yeasts on the skins for 11 days with several punch downs a day before being pressed off at dryness into two neutral oak barrels. The wine was aged sur lie for ~7 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 20 PPM of added SO2.
EXPRESSION Explosive notes of blueberries, cranberries and citrus on the nose, açai bowl and citrus forward notes on the pallet. The balance between the fruit, acidity and body come together quite nicely. The wine has depth yet is very easy drinking and should be enjoyed chilled.