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Andrew Rich Roussanne 2013

Roussanne from Columbia Valley, Washington
    14.1% ABV
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    14.1% ABV

    Winemaker Notes

    Though 2013 was a very warm vintage in the Columbia Valley, the ’13 Roussanne—their 12th—seems to be more of a hybrid of the very mineral 2011 and the plush 2012. (They seem to be picking Roussanne earlier every year so the wines don’t go over to the dark side, meaning flabby and lacking in tension.) As usual, the wine was barrel fermented in old neutral oak and left on the lees for nearly a year. The wine evokes classic Roussanne notes of white flowers, honey, and wet stones, while the palate seems at once both textured and taught. An ideal fall and winter white, it is best served chilled but not cold with crab, scallops, charcuterie, or anything else with inherent richness.

    Critical Acclaim

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    Andrew Rich

    Andrew Rich

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    Andrew Rich, Columbia Valley, Washington
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    Since 1995, Andrew Rich has been sourcing fruit from some of Oregon and Washington’s best vineyards to craft wines of character, authenticity, and balance. While it has been said that Andrew has never met a grape variety that he didn’t like, in fact the focus is squarely on Pinot noir from the Willamette Valley and Rhône varietals from the Columbia Valley. Still, that hasn’t prevented him from championing a single-vineyard Willamette Sauvignon blanc or creating a stunning ice wine from 35-year-old Gewürztraminer vines in the Columbia Gorge.

    Columbia Valley

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    A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

    Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

    Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

    Roussanne

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    Full and silky in body but also charmingly crisp, Roussanne makes a stellar blending grape. Thought to be native to the Rhone River Valley of France, and still predominantly grown there, it is responsible for some of the finest Northern Rhône white wines. Roussanne adds richness and acidity to Marsanne’s soft, fruitiness, making the age worthy and highly respected whites from the appellations of Hermitage, Crozes-Hermitage, and St. Joseph. It has earned approval as one of the white varieties for Châteauneuf-du-Pape

    In the Glass

    Persistent aromas of exotic herbal tea, a full body nearly as complex as a red wine, and distinct apricot and honey flavors make Roussanne unique. With age, the wines gain a more oily and glycerin texture.

    Perfect Pairings

    Richer fish dishes such as salmon, lobster, crab or grilled shrimp work well with Roussanne and its blends. A meal of roast chicken with herbs and winter vegetables is also delicious. Stuffed Butternut Squash, vegetarian curry and baked brie with apricots are other ideas to pair with Roussanne based wines.

    Sommelier Secret

    Roussanne takes its name from the French word “roux,” meaning rouge or red because of the grapes’ pink glow. In California, virtually all of the 339 acres of Roussanne come from true clones brought over by Tablas Creek and John Alban.

    NWWAR13R_2013 Item# 187246