2016 Dry Rosé
Crushed fresh herbs interweave with white cherries and strawberries on the nose. A creaminess adds weight to the mid-palate, with a long finish carried by raspberries and cranberries.
39.7 tons of Cabernet Franc were machine harvested, crushed, and de-stemmed, then soaked overnight in bins, the press, or a tank between 10/14/16 and 10/16/16. They were pressed the day after harvest, yielding 6956 gallons, and the juice was combined in two chilled tanks. It had chemistry of 21.4 Brix, a TA of 4.5 g/L and a pH of 3.50.
The juice was settled overnight, racked off the juice lees, and inoculated with Rhone 4600 yeast and fermented for 29 days (on average) at 60-64F. No yeast nutrients were added. The fermentations were stopped by chilling at 0.5% residual sugar, on average. The wine was chilled to 40F to cold-stabilize and was heat–stabilized by the addition of bentonite.
The wine was filtered between 12/12/16 and 12/29/16. 1250 cases were sterile filtered at bottling in January, 2017. Another 1500 cases were bottled over 3 days in February 2016.
This wine is vegan friendly.
2750 cases produced.
This wine provides mouth-watering acidity to pierce through a heavier protein such as charred steak, but can play a more reserved role when paired with delicate options such as creamy-tomato shrimp. On those bright days, feel free to experiment with a Frisée salad with fresh garden beets, sprouts, gorgonzola and balsamic vinaigrette.