An old world selection of clones known as “David Bruce Selection” lends a silky texture and floral aromas to the earthy, spicebox base of UCD clone 32 (a clone descended from the Champagne region of France, traditionally used for sparkling wine). The result is a dry, bright, refreshing expression of a very unique mountain vineyard. Notes of Hibiscus, rose petal and redwood bark accent the vibrant strawberry body of this food-friendly summer wine.
The 2013 growing season was pretty much absolutely perfect when it comes to weather, with a temperate, dry spring and dry but temperate summer season. This resulted in a slightly earlier pick than usual, and a riper flavor profile overall. The 2013 Rosé expresses the growing season quite well – she’s a slightly more concentrated, focused, exuberant version of her previous incarnations. All the classic Split Rail floral, earth and spice notes are there in abundance, and her finish lingers for an ungodly long time. She is absolutely a food wine – bone dry Rosé of Pinot Noir like this is perfect with a wide range of foods and is, more often than not, our family’s choice with a large afternoon meal. Try her out with a grilled pork loin, BBQ salmon or mushroom-stuffed chicken breast.
- Hand harvested September 14th at 24.1 brix, with the bins being specifically selected for Rosé (meaning this is not a Saignée).
- 70% Clone 32 (Champagne) and 30% David Bruce Selections.
- 100% destemmed and left on the skins 18 hours.
- Gently macerated by the (cleaned) feet of an 8-year-old-girl (seriously).
- Native fermentation to 18 brix, then inoculated with RC212.
- pH 3.54.
- Fermented and aged 5 months sur lie in neutral French oak. Racked once from barrel to tank and filtered for clarity on the bottling line.
- Only 2 barrels hand crafted.