Nose
The nose opens up with ripe strawberry, Asian pear and a touch of fresh ginger.
Palate
The fruit carries into mouth adding black cherry and green apple with a big lush mouthfeel. This generous wine continues onto the long finish wrapping up with a bit of fresh ginger.
Growing Conditions
The spring of 2015 brought us very early bud break but fortunately no frost. Rainy weather during bloom which resulted in the vines setting a very small crop. The fruit ripened to a near record early harvest. With the small crop and good weather and vines produced grapes with excellent concentration and intense character.
Winemaking
Only the first pressing of these selected Carneros grapes is used to make this delicious Rosé. Some of the Pinot Noir grapes are left in skin contact for 36 hours to give this Rosé its pale salmon color, while also attributing some of the delicate aromas and flavors of Pinot Noir itself.
The grapes are hand picked and trams[ported to the winery in small bins where they are gently whole-cluster pressed. This wine is fermented in stainless steel tanks at 55-60°F. The winemaking team assembles the final blend from 20 base wines, hand selected from our best press fraction, cuvée. The final blend contains 25% of Pinot Noir grapes that were cold macerated for 36 to 48 hours to develop color and bright aromas without bitter compounds. They are then bottled and aged sur-lie in our caves for 2 years before disgorging.
Appearance
Pale salmon color.
Food Pairing
Strawberry and delicate ginger on the mid-palate provide a burst of bright acidity that compliments a salad
of smoked trout with wild arugula, sliced strawberries and ripe avocado with raspberry balsamic vinegarette. For more potent taste buds try Thai spiced grilled chicken with sweet chilli sauce and garlic sesame noodles. Mild goat cheese with red berry compote and roasted Marcona almonds will complete the cheese board.
