A vibrant, food-friendly rosé made in the saignée method from fermentations of some of the most sought-after vineyards on the Sonoma Coast. Cool-climate terroir and crisp acidity shine through vivid tangerine and red berry, with a long, savory finish. Bone dry. Serve with a wide variety of foods, from Oysters to pork to savory poultry.
Hand harvested at 23.5 – 25.5º brix.
Vineyards: Mardikian, Pratt, Gap’s Crown, Sangiacomo, Wildcat, Dutton Ranch.
16 hours skin contact.
Aged 5 months in stainless steel.
Partial malolactic fermentation.
Only 120 cases produced.
pH 3.38, TA 6.2 g/L, Alcohol 14.5%.
Bled from select Sonoma Coast (and a small amount of Russian River Valley) fermentations after +/- 16 hours of cold maceration. Inoculated with M83 after beginning a native fermentation (at 1/3 sugar depletion). Post-fermentation inoculation with PN4 malolactic bacteria, arrested at .77 g/L malic acid. Racked off the lees after 1 month. Crossflow filtration for clarity. Bottled 2/20/15.