Gold Medal Winner at the 2016 SF Chronicle Wine Competition
This 2015 Pinot Noir Rosé was made using the saignée method. We crush the fruit when it comes in, usually late after-noon. Then, the next day, whenever the color looks right, we draw juice off for the rosé. This juice is then inoculated with a yeast suited for fresh, fruity wine and is fermented cool. We monitor the RS during the fermentation, and when it is optimum, we stop the fermentation. Once that is done, we move on to filtration and bottling. The wine does not go through ML (malolactic fermentation), and it does not see any oak at all. It really is all about the fruit!
A vibrant pink wine with aromas of watermelon and rose petal. It is off-dry with strawberry fruit flavors and a crisp, refreshing finish. It makes a perfect pair with cheeses and most picnic fare as well as poultry and pork dishes.