This Rosé of Barbera was crafted by a group of WSU V&E students using Barbera grapes from Saviah’s Dugger Creek Vineyard on the South end of the Walla Walla Valley. The soil in this site is Ellisford silt loam, an ancient terrace leftover from the Missoula Floods. Barbera grapes were planted in 2009 on a Northeast facing slope around 800 feet, which allows the fruit adequate time to ripen late into the growing season.
The Barbera was made from 100% free run juice. The ferment was innocualted with W15 and fermented about a week. SO2 was added and the fermentation continued on the yeast lees for another week. Following fermentation, the students conducted blending trials to determine the how much sugar should be added and settled on 1g/l to bridge the alcohol and high acid.
Aroma/Flavor: Nose- honeysuckle, rose, melon, citrus, gooseberry, cherry. Taste- herbs, white nectarine, crisp green apple finish, red currents.
AVA: Walla Walla Valley
Partner Vineyard: Duggar Creek Vineyard
Partner Winemaker: Saviah Cellars
Composition: 14.7% Alcohol, TA 9.6g/L, pH 3.13, RS 1.4g/L
Partner Vineyard & Winery: Saviah Cellars | Walla Walla Valley AVA
Composition: 13.5% Alcohol, TA 9.6g/L, pH 3.13, RS 1.4g/L
Quantity Produced: 75 Cases
