Dancing Coyote Wines

Appellation:
Clarksburg, CA
Grapes:30% Chardonnay, 23% Albarino, 18% Verdelho, 12% Chenin Blanc, 9% Riesling, 8% Orange Muscat
Alcohol: 13.9
Residual Sugar: 0.51g/100mL (%)
pH: 3.5
Total Acidity: 6.4 g/L as Tartaric Acid
Harvested: September 2005
Brix at Harvest: 23.5
Bottled: April 2006
Production: 220 cases
Shelf Talker: shelf-chacha2005.pdf
Sales Sheet: 05_ChaCha_sales.pdf

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


	Verdelho
	Pinot Grigio
	Petite Sirah
	Albarino
	Pinot Noir
	Gruner Veltliner
	Gewurztraminer
	Chardonnay
	Cha Cha
	Moscato

The Cha Cha blend is an equally great wine for those who love Chardonnay and for those who don't. This blend has all the attributes of a wonderful Chardonnay, without the over-oaked quality of so many, allowing the fruit flavor to dominate. (Update: Our 2006 Cha Cha is coming mid 2007!)

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

Great with chicken and light pastas. Pairs well with fruit and cheese, as well as Caesar and tuna salads. 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 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.

2005 Cha Cha