Gosse Négoce 2023
VARIETY Barbera
BRIX at Harvest 20.5
PH at Harvest 3.17
LOCATION Walnut Grove, Arizona
VINEYARD Hassayampa Vineyard and Farm
SOIL TYPE Alluvial deposits of volcanic and sedimentary minerals
PRODUCTION 79 cases
ALCOHOL 11.5%
COLLAB Label art by Bauhaustin
Vineyard
Hassayampa Vineyard & Farm was established in 2012 on 140 acres along the Hassayampa River near Kirkland, Arizona. The property consists of a farmstead cheese creamery, a 12 acre vineyard and a fruit and nut orchard. They use sustainable grape growing practices that include Integrated Pest Management, OMRI (organic) approved pesticides, cover cropping, and minimal tillage.The Grapes
The Barbera vines are grown in the high desert, 3,800 feet above sea level near the Hassayampa River. Alluvial deposits of volcanic and sedimentary minerals combined with extreme diurnal shifts of hot days and cool nights allow the grapes to preserve aromas and natural acidity.Vinification
The Barbera grapes were hand picked and transported to Bodega Pierce in Clarkdale, Arizona for vinification. The grapes were destemmed and fermented with native yeasts on the skins for 7 days with several punch downs a day before being pressed to 3 neutral french oak barrels. The wine finished fermenting in barrel and was aged sur lie for ~7 months with no bâtonnage. Racked once before bottling. Unfined, unfiltered with 20 PPM of added SO2.Expression
Tart red cherries, blackberries, clove, plums are the standout aromatics of this wine. On the palate, the wine is fresh, tart and balanced with medium-low tannins and a pleasant acidity. It is truly expressive of the high desert Hassayampa terroir as it undergoes a spontaneous native yeast fermentation with minimal intervention during the winemaking process. Think glou glou style, low abv Arizona Barbera that should be served slightly chilled during a warm Arizona summer evening.