2018 Rosé of Pinot Noir
This mouthwatering Rosé will be certain to exceed expectations. With delicious aromas of dried peach, and wild strawberry complemented by grapefruit zest and maraschino cherry, we challenge you not to be delighted. A fresh front palate of watermelon, layers of stonefruit and sweet honeydew melon lead into a crisp citrus mid palate, and closes beautifully with a clean, concise acidity on the finish with a touch of beeswax. This is destined to be a versatile crowd pleaser.
We have long drawn from a wide array of North Coast Pinot Noir vineyards to provide a balanced and beautiful red wine. This vintage, we selected blocks from these same vineyards to be trained and harvested for our very first vintage of Pinot Noir Rosé. In addition, we have found great quality in fruit from Ryer Island. Set in the heart of the Delta and only accessible by Ferry, the fruit sees an extreme diurnal shift in temperature. The combination of these selections, which are picked and pressed early in the season to provide bright, vibrant acidity, in addition to the full, fruity saignée, has produced a seamless, mouth-watering Rosé.
From start to finish, 2018 was a very steady season, offering weather that was reminiscent of years prior to drought. Budbreak came later in the spring with very little concern about frost, leading into steady growing temperatures with occasional rain. There were intermittent heat spikes in June and July, though not prolonged, pushing the season along. August was temperate, allowing slow ripening and complex flavors to develop. Higher than average yields and excellent quality brought about a fruitful harvest beginning in late August.
This wine is produced by both whole-cluster pressing as well as saignee method. The latter, we pick ripe, flavorful fruit, crush it to a stainless steel tank, and allow 6-8 hours of contact with the skins to achieve optimal color and flavor before draining the juice to ferment as a Rosé. The former is picked early in the season to maintain bright fruit and acids, then sent directly to our bladder press at light pressures. Both styles are inoculated with a specialized Rhone yeast to enhance the natural color and fruit character throughout fermentation. Fermentation is halted immediately upon reaching dry sugar levels to preserve the fruit and aroma.