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Ursa Vineyards Lone Meadow Vineyard Tannat

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$20.00
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Quick Overview


Lone Meadow Vineyard Tannat


Cherries in the nose with a dusting of cocoa powder and a trace of minerality. The mouth echoes the cherry fruit, adding boysenberries and baking spices (a contribution of the oak). Palate is firmly structured with refreshingly not-over-the-top tannins. A sippable tannat.


Vineyard: Lone Meadow
Harvest Date: September 17, 2014
pH: 3.58
TA: 6.8 g/L
RS: .12
Alcohol: 15.2%
Oak: 100% American
Cases produced: 150



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    Ursa Vineyards Wine Online

     

    Lone Meadow Vineyard Tannat

    Cherries in the nose with a dusting of cocoa powder and a trace of minerality. The mouth echoes the cherry fruit, adding boysenberries and baking spices (a contribution of the oak). Palate is firmly structured with refreshingly not-over-the-top tannins. A sippable tannat.

    Vineyard: Lone Meadow
    Harvest Date: September 17, 2014
    pH: 3.58
    TA: 6.8 g/L
    RS: .12
    Alcohol: 15.2%
    Oak: 100% American
    Cases produced: 150

    Tannat  (tah not) is a grape that is originally from The Pyrenees in the south of France (a range of mountains in southwest Europe that forms a natural border between Spain and France.)  It’s a grape that is typically not produced on it’s own 100%,  because its such an aggressive grape, very high in tannins. It’s the highest in Resveratrol compound which is the stuff in wine that’s good for your heart. Its touted as the one red wine that is very good for your cardiovascular system.

    Ursa Vineyards Wine OnlineThis one we make in a whole berry style. We de-stem the fruit, ferment the fruit whole berry, then we are constantly monitoring the fermentation, to monitor the amount of tannin we are extracting. This wine shows a really nice kind of a sour cherry, cocoa, and baking spices in the background which is attributed to some Hungarian oak. And then on the palette we have some blackberry, heavy cherry, darker cherry…  It’s more of a fruit tannin.

    Part of that comes from the whole berry fermentation, the carbonic maceration. The seed tannin is that chalky bitter tannin that you’ll find in wines sometimes. That seed being encapsulated in the berry, prevents the fermentation from extracting too much seed tannin. It's only the very end of the fermentation when those berries break down and the seeds fall down to the bottom of the fermenter. You don't extract as much seed tannin in that type of fermentation.

     

    For more Information about Ursa Vineyard wines, Click HERE

     



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