$17.95
Winemakers Notes
All the fruit for the production of the Rose was picked in a single day and transferred to cold storage for 24 hours of cooling.
The fruit was de-stemmed into macro bins and allowed to sit on the skins for 24 hours [pre-pressing] so extract a small amount of color.
The fruit was then transferred to the press and using a gentle program was pressed to dryness and the juice run off to stainless steel tank.
Due to the high amount of botrytis, settling was facilitated by adding pectolytic enzymes and the clear juice was run off the solids 48 hours later. Inoculation was done with Yeast 71 B [A French yeast designed to soften high acid juices due to its ability to metabolize malic acid and produce wines with a high amount of fruit esters].
Fermentation was conducted at cooler temperatures of 51 degrees and was completed in 24 days at which point the wine was racked and sulfured [to prevent the onset of secondary fermentation].
Prior to bottling the wine was protein and cold stabilized by the addition of bentonite and then by holding the wine at 28 degrees for one week. This is done to ensure tartrates do not precipitate in the bottle.
Due to the presence of malic acid, the wine was run through a series of filters and ultimately sterile filtered [0.45 micron], after which the free sulfur was adjusted to 42ppm.
The wine was bottled on November 21, 2011.
Cases Produced – 385
Color – light pink, almost salmon like
Nose – Cherries, Raspberries and Pink Grapefruit
Palate – A dry styled Rose’ similar to those made in Provence. The palate is fruit forward with flavors of cherries, red currants and grapefruit, balanced by vibrant acidity. This is a wine that will age over the next year or two but may be consumed young and paired with a variety of dishes.
Food Pairings:
- Oysters on the half shell
- Goats Cheese
- Scallops
- Bruschetta
- Pork chops with honey glaze
Blend 47% PV 21% Cab 20% Cab Franc 7% Malbec 5% Norton
Analysis: Alcohol 12.5%
R.S 0.1% or 1g/L [dry]
P.H 3.55
FSO2 42ppm
TSO2 88ppm
Cellar: Skin Contact 12 hours
Yeast: 71 B
Fermentation: Stainless Steel Tanks
Lees Aging: 6 weeks on fine lees
Harvest Date: September 24, 2011