Expressive and nuanced; Aromas of wild strawberry, ripe raspberry, crushed violet and orange zest greet the nose. The palate is refreshing and structured offering cascading flavors of pink grapefruit, passion fruit, watermelon rind and sweet bubble gum. The lingering finish is an intriguing balance of full yet bright tones of shrortcake, savory rosemary, cherry blossom and fresh hibiscous flower.
Made using the traditional saignée method of “bleeding off” the free-run juice from these red grapes produced this Provencal style, dry Rose. Hand-picked in the early morning, the cold grapes were pressed within moments after coming off the vine. Malolactic fermentation was inhibited to preserve acidity, keeping the wine fresh and crisp.
The 2016 vintage was a roller coaster ride of temperature swings. We started off with a very early and warm Spring that woke the vines up very fast. No frost issues, everything went very smoothly! The vines had great flowering and berry set, and unlike the 2015 vintage, we had a nice and big crop. To put things into perspective; the Merlot in previous years averaged around two tons per acre. This year we pulled in around five and a half tons per acre!
In late June we had a period of triple digit heat which helped kick verasion into gear. We were thinking we would have one of the earliest harvests on the books but then we had a pretty mild summer. Cool weather continued about two-thirds of the way through August, and the vintage finished relatively cool. This cooler weather was nice for a couple of reasons. First is that the grapes did not accumulate sugar at as fast of a rate as normal. This means that they had extended hang time which translated to better flavors and better physiological ripeness. Second is that our winemaker was able to bring fruit in at fairly steady rate so there was no huge rush in the cellar at any point.
WARNING: Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to: www.P65Warnings.ca.gov/BPA