An old world selection of heritage clones known as “David Bruce Selection” were picked and direct pressed specifically for rosé production, and lend a silky texture and floral aromas to an earthy, spicebox base. These were supplemented by a direct-pressed bin from Hicks Vineyard and saignée from our Lester Vineyard and Hicks vineyard fermentations. Notes of Hibiscus, rose petal and redwood bark accent the vibrant strawberry body of this rich, food-friendly summer wine.
This rosé is bone dry and intensely aromatic, and meant to be enjoyed with a wide range of food.
- Hand harvested at 22.5 – 24º brix.
- Vineyards: Split Rail, Lester Family, Hicks (all Corralitos).
- Aged 5 months on the lees in neutral French oak.
- Only 96 cases produced.
- pH 3.56, Alcohol 14.4%.
- Coopers: Seguin Moureau, Francois Freres, Odysé
The direct-pressed lots were 100% destemmed and cold soaked for 16 hours before pressing to tank. Saignee was added to the tank prior to fermentation after 12-16 hours skin contact. Inoculated with RC212 after 1/3 sugar depletion on the native yeast, and moved to barrel at 10º brix to complete fermentation in-barrel. Weekly battonnage for 3 months.
Post-fermentation, inoculated with MBR31 malolactic bacteria. Cold stabilized in-barrel. Racked only once to tank one week prior to bottling. Coarsely filtered at bottling (2 micron polish filter).
Rosé, The New “It” Wine (Huffington Post)
“This wine is love at first taste. Deep rose petal color, plum and raspberry on the nose with hibiscus flower and roses. It’s got a rich mouth feel with strawberry and plum flavors and a hint of spice. Super long, lingering finish.” (2013 Vintage)