Dancing Coyote Wines

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Appellation:
Clarksburg
Grapes:Chardonnay, Chenin Blanc
Alcohol: 14.0
Residual Sugar: 0.32 g/100mL (%)
pH: 3.63
Total Acidity: 5.8 g/L as Tartaric Acid
Harvested: September 2007
Brix at Harvest: 24.4
Bottled: August 2008
Production: 435 cases
Sales Sheet: 07_cha_cha_rnd1.pdf

	2007: view details
	2006: view details
	2005: view details
	2004: view details
	2003: view details


	Verdelho
	Pinot Grigio
	Petite Sirah
	Chenin Blanc
	Albarino
	Pinot Noir
	Gruner Veltliner
	Gewurztraminer
	Moscato

A fruit basket of flavors, this white table wine blend showcases tropical fruit with a hint of buttered toast. A rich, medium bodied white wine that is easy drinking with a smooth balanced finish.

A fruit basket of flavors, this white table wine blend showcases tropical fruit with a hint of buttered toast. An exotic blend of two white grape varieties this wine keeps you guessing with it's vanilla spice and stone-fruit notes. A rich, medium bodied white wine that is easy drinking with a smooth balanced finish.

A white wine that pairs well with pear, apple and monterey cheese appetizers. It goes with most chicken dishes and with rich cream sauce-based pastas. A great wine to chill down and enjoy with a chicken ceasar salad or lightly spiced tuna salad. A true treat with brie and roasted garlic, or when you just need a glass of white wine to enjoy on the patio.

The Clarksburg appellation is known for producing top quality Chardonnay and Chenin Blanc, mainly due to its ideal climate for those varietals. 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 hand harvested in the cool morning and whole cluster pressed. The juice was cold settled and fermented in cold in temperature controlled stainless steel tanks. A portion was barrel fermented and allowed to undergo secondary malo-lactic fermentation, with sur lee aging. The balance was kept in stainless steel barrels or tanks, and was blended right before bottling.

2007 Cha Cha