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2003 Roussanne Grapes
When deciding at what stage to harvest the Roussanne, the goal is to match
the sugar content,
acidity and
phenolic maturity of the grapes.
Domaine Sainte Rose harvested the Roussanne on the 15th of August with
the grapes registered at 13.2 Baumé and had an
acidity content of
9.1 grams/litre H2S04. The quality and health of the fruit was very good
for the age of the variety. This is the second year that grapes have been
harvested from these young vines. As a consequence the yield was very low
(12 hectolitres per
hectare).
Harvesting commenced early in the evening and continued through the night to ensure the grapes were picked at a cool
temperature thus ensuring that the fermentation process did not begin until the
desired moment. Fermentation occurred once the grapes were safely in a
temperature controlled environment.
This year the 2003 Roussanne will be blended with Chardonnay to make a
Domaine Reserve white blend. The Roussanne, with its powerful, greasy
characteristics, will be
blended with a crisp, fresh, unoaked Chardonnay to make a very complex and
unique Domaine Reserve blend.
In addition, a very small quantity will be used to create a noble, desert
wine (only 50 cases will be available). In order to create this wine the
juice will be partially fermented, leaving some residual sugar, and then oak
aged to add complexity.
Domaine Sainte Rose produced 2 Roussanne based wines from the 2003 Vintage:
Le Vent Du Nord-
A unique blend of Roussanne and
Chardonnay.
The Noble Simpson-
Barrel fermented and
oak-aged Roussanne that was stopped short of
full fermentation allowing a small amount of residual sugar to remain.
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The Roussanne, picking commenced in the early evening.
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An empty bin waiting to be filled.
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A bin full of Roussane.
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