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Subida 2009
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$39.90
$30.00
/ 750ml
SKU: 09 Subida

Hand harvested from the Honea Vineyard at dawn’s first light, the fruit was de-stemmed and transferred to 1.5 ton fermenters where it was allowed to ferment on its own yeast. There was no cold soak involved as to encourage natural yeast to kick-off. The fermenting must was punched down twice a day throughout fermentation. After primary fermentation finished, the fruit remained in the fermenter for an additional 2 weeks for a total of 36 days. The wine was stirred once a day for those final 2 weeks, but not "protected" with CO2 or any other gas, but rather allowed contact with oxygen. Malolactic fermentation definitely started in the fermenter naturally.

After the 36 days of contact, the wine was pressed directly to barrels. The wine was then allowed to mature on its lees for 18 months before being racked and bottled. The wine was never topped during those 18 months, nor were there any additions of preservatives of any kind. It was not fined, filtered or settled after its primary racking. It has never seen an addition of SO2 of any kind. The result is both outrageous and astounding.

TASTING NOTES

Tasting Notes
This is a wine for the true connoisseur, who wants to taste the total essence of the grape. All the color and goodness from the golden-hued Tocai Friulano skins is integrated into the wine. A deep straw like golden color with tinge of green and a slight haze first states that this is not a wine for the masses. Aromas of apricot and just ripe pear are coaxed from the glass, which enjoys time and swirling to fully strut its stuff. The texture is rich and round, bringing nut-like flavors of almond and hazelnut, a hint of beeswax and more stone fruit – white peach and poached pear – before a lingering garden herb component adds another layer of complexity. The finish has a pleasing and palate cleansing note of almond bitters.

FOOD PAIRINGS

Food Pairing Notes
This is an excellent pairing with flaky white fish, sushi, and spicy asian dishes but can also hold its own with more savory foods such as pesto, prosciutto and grilled seafood.

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