Growing Conditions
Nestled in the benchland of Monterey’s Santa Lucia Highlands, Rosella’s Vineyard was planted in 1996 by Gary Franscioni, one of the appellation’s pioneering growers. Among the most clonally diverse sites in California (seven Pinot Noir, three Chardonnay and two Syrah clones), Rosella’s is further distinguished by its cool climate terroir and impeccable farming. The site enjoys a perfect southeastern exposure, deep Aroyo Seco soils and cooling afternoon winds – called “howlers” – that literally roar through the rows each afternoon. The extra hangtime the vineyard enjoys together with the vine-by-vine farming designed to reduce yields, gives us deeply concentrated and exceptionally site expressive fruit.
Bottling
Bottled unfined Aug. 24, 2015.
Winemaking
Our Rosella’s Vineyard Pinot Noir was harvested in the early morning and transported immediately to the winery, where the grapes were de-stemmed into small open top tanks for three days of cold soak at approximately 45F. The must was allowed to warm and start fermentation, at which point we added a low rate of RC212 Burgundy yeast and began punch downs three to five times daily. Once fermentation was completed, the wine was pressed to 50% new French oak barrels for secondary malolactic fermentation and settling.
Aging
11 months in 50% new French oak barrels.
