Lost Slough Wild Cortese Orange 2019
Made with estate-grown Cortese grapes originating from Piedmont, Italy, in the Clarksburg appellation in northern California, the “wild” winemaking process with living microbes gives this orange wine a unique a slightly evolving flavor profile. Notes of dried herbs and apricot with a flinty finish.
COUNTRY: United State of America (USA)
APPELATION (AVA): Clarksburg
SUB-REGION: Central Valley
SOIL: Mineral-rich, sandy, shell fragment-filled
VINIFICATION: Wild fermentation, minimal filtration, no fining, no additives; hand harvested, one day skin contact, barrel-aged 6 months
BODY: Light to Medium (3-4)
PRIMARY AROMAS: Dried rosehip, lemon zest, bay leaf, thyme
FLAVOR: Apricot & Oolong tea, flinty mouth feel, crisp, lean finish
FORMAT: 750 ml
SERVICE AND SUGGESTION: Pairings could include grilled lighter fish with citrus or cheese and crackers on the porch.
ABOUT THE PRODUCER: “Dancing Coyote is a family run, owned and operated vineyard located in a beautiful stretch of land in California’s Clarksburg appellation, with farming in the Delta region along the Sacramento River for five generations. These days we keep busy nurturing over 600 acres of exquisite wine grapes in the ideal climate and soil of the Sacramento Valley. Our family’s devotion to producing wines of exceptional quality and character is unwavering. So, it’s no surprise we are involved in the winemaking process every step of the way. From the growing and harvesting of our grapes at the peak of their flavor, to crushing, aging and handcrafting the final product. In short, winemaking is our family’s greatest passion, so it goes without saying that we’re in it for the long haul.” (dancingcoyotewines.com)
ABOUT THE VINEYARD: “Dancing Coyote’s Lost Slough is 300 acres of sustainably grown vines in the Clarksburg, CA appellation. This unusually cool, mineral-rich appellation is hidden amongst the channels and surrounded by the Sacramento River. The vineyard, which was once below sea level, has sandy soils with scattered shell fragments, giving our wines a distinctive salinity characteristic.”