2014 Dry Rosé
A beautiful bouquet of rose and lilac mingle with flavors of ripe strawberries. Piercing and zippy, a perfect wine, rain or shine.
On October 19, 2014, 25.2 tons of Cabernet Franc were machine harvested from the CF2 vineyard, crushed and de-stemmed and soaked overnight in bins, the press, or a tank. They were pressed the next day, yielding 4126 gallons. The juice was combined in two chilled tanks, and had chemistry of 20.6 Brix, a TA of 6.2 g/L and a pH of 3.39. The juice was settled overnight, racked off the juice lees, and inoculated with Rhone 4600 yeast and fermented for 12 days at 60°F-64°F and was stopped by chilling at 0.7% residual sugar. 80 ppm of SO2 were added 1 day after the fermentation ended. The wine was chilled to 40°F to cold-stabilize and was heat-stabilized by the addition of 1lb/1000 gals of bentonite.
589 cases were sterile filtered at bottling on 01/21/15 and 01/22/15 through 0.45 micron pads and a 0.45 micron membrane filter. The bottling chemistry was 12.0% alcohol, with a residual sugar of 0.7%, a pH of 3.24, a TA of 8.0 g/L, and free S02 of 48 ppm. An additional 900 cases were bottled in February.