647 cases produced
Staff Pick Feature
Recommended By: Genevieve Buss, Events Manager
Technical Data: ALC.: 14.1% by vol.; TA: 6.8 G/L; pH: 3.30; RS: 0.2 g/L
Fermentation Vessel: 100% Fermented and Aged in STainless Steel Tanks for 6 Months
After hand-harvesting the Pinot Noir grapes at night, to preserve freshness and fruit integrity, the fruit was brought to the winery where it was destemmed but not crushed. Winemaker Ana Diogo-Draper cold soaked the berries in stainless steel tanks for only 1 hour - the goal was to obtain a minimum amount of skin contact time, in order to produce a Rosé wine with delicate fruit flavors and aromas, while ensuring a subtle blush. This Rosé is made in the saignée (pronounced 'sonyay') method which involves the bleeding off, of a small percentage of the juice (anywhere from 5% - 20%), after limited contact with the skins, prior to fermentation. The majority of the fruit in this wine came from some of our top Estate Pinot Noir blocks, and making the Rosé this way has the added benefit of creating a more concentrated wine for our Pinot Noirs. After the saignée, the must left in the fermentation tanks has a greater surface area ratio of grape skins to juice, and therefore the possibility to extract more color and complexity in the final, post-pressing wine. The bleed juice was fermented in stainless steel, temperature controlled tanks, at low temperature, very slowly in order to obtain a more aromatic wine. This wine does not go through malo-lactic fermentation. This wine was filtered and bottled after six months in stainless steel tanks.