2011 Geoff Tate Insania White
| Vintage: | 2011 |
| Wine Type: | White Wine |
| Varietal: | Geoff Tate Insania |
| Varietal Composition: | |
| 90% | Semillon |
| 10% | Sauvignon Blanc |
| PH: | 3.36 |
| Barrel Aging: | |
| 3 Months | |
| 100% | Neutral French Oak |
| Fermentation: | Barrel Fermented |
| Bottling Date: | February 2012 |
| Tannin: | 0.56g/100ml |
| Alcohol %: | 13.5 |
| Production Notes: | 2011 dealt us an unusual hand of cards. March through May gave us the coolest spring in Central Washington in the last 20 years. Not extreme cold, just consistent cool weather. The cool spring was followed by a cool June and July. August turned out to be seasonally hot and dry followed by a warmer than average September and a sunny October. The warm temperatures in October allowed the fruit to ripen fully. |
| Winemaker Notes: | Insania is an ongoing collaboration between our winemaker, Holly Turner and Geoff Tate of Queensryche. 90% of the fruit for our 2011 Insania came from the Klipsun Vineyard in the small Red Mountain appellation. Located in the eastern part of the Yakima Valley, the Red Mountain region offers low rainfall and large diurnal temperature shifts. This desert-like climate produces intensely flavored Sauvignon Blanc and Semillon. The remainder of the fruit came from the Gamache Vineyard in the Columbia Valley. All of the fruit was hand harvested and whole cluster pressed. After settling the juice was moved to neutral barrels then inoculated with aroma enhancing yeast. Barrel fermentation lasted 30 days. Once fermentation was complete we stirred the lees every week for 2 months. As co-conspirator Geoff Tate likes to say, Insania white reminds him of a summer day. That translates to lemon zest, pear and melon in the nose and lemon curd and star fruit on the palate. The texture is noteworthy for its viscosity and vibrant acidity. |
| Production: | 209 Cases |
2011 dealt us an unusual hand of cards. March through May gave us the coolest spring in Central Washington in the last 20 years. Not extreme cold, just consistent cool weather. The cool spring was followed by a cool June and July. August turned out to be seasonally hot and dry followed by a warmer than average September and a sunny October. The warm temperatures in October allowed the fruit to ripen fully.
Insania is an ongoing collaboration between our winemaker, Holly Turner and Geoff Tate of Queensryche. 90% of the fruit for our 2011 Insania came from the Klipsun Vineyard in the small Red Mountain appellation. Located in the eastern part of the Yakima Valley, the Red Mountain region offers low rainfall and large diurnal temperature shifts. This desert-like climate produces intensely flavored Sauvignon Blanc and Semillon. The remainder of the fruit came from the Gamache Vineyard in the Columbia Valley. All of the fruit was hand harvested and whole cluster pressed. After settling the juice was moved to neutral barrels then inoculated with aroma enhancing yeast. Barrel fermentation lasted 30 days. Once fermentation was complete we stirred the lees every week for 2 months. As co-conspirator Geoff Tate likes to say, Insania white reminds him of a summer day. That translates to lemon zest, pear and melon in the nose and lemon curd and star fruit on the palate. The texture is noteworthy for its viscosity and vibrant acidity.
209 Cases
Insania is a collaboration between Geoff Tate of Queensryche and Holly Turned of Three Rivers Winery.
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