Y. Rousseau 'Son of a Butcher' White Blend, Southwest France 2022

• Winemaker: Yannick Rousseau
• Variety: Colombard / Sauvignon Blanc
• Vinification:  Skin contact maceration for 5-6 hours. Cold Fermented and aged in stainless steel tank for 5 months on the lees with lees stirring to provide roundness and balance.
• Tasting Notes: Complex, aromatic, scintillating white wine. The nose is bright, pure, and focused exploding with notes of lemongrass, Meyer's lemon, yellow grapefruit, pear, jasmine, and chalky soil with sea-breeze salinity. It makes you want to just keep breathing it in!  The palate displays a saline character, with layers of citrus, green apple, and white peach.  Excellent balance between texture, minerality, freshness, and long finish. It is brisk and mouth-watering. 

From our July 2023 Club notes:

Y. Rousseau 'Son of a Butcher' White Blend, Vin de France 2022

Yannick Rousseau is a French native and passionate winemaker based in California. His Y. Rousseau winery in California has become a testament to his unwavering dedication and love for the craft. Yannick's connection to the vineyards he selects for his wines runs deep, echoing the roots of his ancestry. After spending decades in California, he has gone back to craft a wine in honor of his father, a son of a Butcher, in his ancestral home in Gascony, France.
Yannick’s Son of a Butcher white wine is a blend of Sauvignon Blanc and Colombard. The winemaking process of the 'Son of a Butcher' White Blend involves skin contact maceration for 5-6 hours, infusing the wine with an added layer of complexity and aromatic depth. It then undergoes a cold fermentation and is aged for five months in stainless steel tanks on the lees, with regular stirring to impart a rounded and harmonious character.
This white blend offers an intriguing aromatic profile of lemongrass, Meyer's lemon, and sea salt. This is a super fun, easy-drinking wine to enjoy at any time. Pop this at a picnic or with a dozen oysters on a Sunday afternoon. — Cara Patricia