Dancing Coyote Wines

Appellation:
100% Clarksburg, CA
Grapes: 86% Albarino, 7.5% Pinot Grigio, 6.5% Orange Muscat
Alcohol: 13.0%
Residual Sugar: 0.55%
pH: 3.33
Total Acidity: 0.62g/100mL Harvested:
September 2005
Brix at Harvest: 23.0
Bottled: January 2006
Production: 650 Cases

	2005: view details
	2004: view details


	Albarino
	Cha Cha
	Chenin Blanc
	Petite Sirah
	Pinot Grigio
	Sauvignon Blanc
	Tango
	Verdelho

On the heels of our popular 2004 Albarino, which quickly sold out, our 2005 Albarino stands on its own. Fresh and vibrant tasting, this dry wine is intriguingly aromatic with great acidity. We are one of just a handful of California growers that produce Albarino, a native of Spain.
(Update: Our 2006 Albarino is coming early2007!)

Clean and fruity. On the nose it has aromas of passion fruit, ripe citrus, honey, and peaches. In the mouth it has a very good structure, being full bodied and with a fresh acidity, which makes it very well balanced.

Try this wine chilled, with fresh fish and seafood dishes, especially crab. Also enjoy this dry style wine with spicy Asian and Indian cuisine. Or, enjoy by the glass with mild white cheeses and fruit salads.

The Clarksburg appellation is ideal for producing top quality Albarino, mainly due to its climate. As the Sacramento Valley heats up during the day, it pulls in the cool maritime breeze from the bay, which allows warm summer days and cool evenings. We take special care in all aspects of our grape growing from deficit irrigation, to precise pruning techniques, to handpicking at harvest.

Grapes were handpicked in the cool morning and gently pressed, whole cluster, in our new Diemme membrane tank press. This fresh juice was cold settled in a temperature controlled stainless steel tank for 36-48 hours. Clean juice was racked from the solids and fermented cold in a stainless steel tank. After fermentation, the wine was racked off fermentation lees into another stainless steel tank and then finished for bottling, never seeing any oak or undergoing malo-lactic (secondary) fermentation.