2018 Rosé of Pinot Noir, Los Carneros

Los Carneros
$28.00  |  Club Price $22.40
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The 2018 Rosé of Pinot Noir is fermented until completely dry, therefore, it has no residual sugar. This is a vibrant Rosé, made to highlight the delicate unique character of the grapes we grow in our beloved Los Carneros AVA. Aromas and flavors of fresh strawberry, boysenberry and plum will delight the senses. This wine has a lively acidity and a delicious finish, and just beckons you back for another sip.
625 cases produced

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Varietal Composition: 100% Pinot Noir
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.
The majority of the fruit used to make the 2018 vintage of our Rosé of Pinot Noir comes from the higher elevation blocks in our Estate Vineyard. Here, the lightly textured silt loam soils naturally regulate vine vigor, and as a result, the Pinot Noir grapes from these blocks display immense fruit concentration, and bright flavors. The remaining portion of the blend was sourced from the regarded El Novillero Vineyard, owned by the Sangiacomo Family. Situated on a hillside slope, in the southwest corner of Sonoma Carneros, this vineyard is exposed to the cool, foggy temperatures of the San Pablo Bay where the temperature gap between night and day nurtures great natural acidity. The vines are more than fifteen years old and the 777 clone on this site grants this Rose an elegant nose, with bright red berry flavors and a bright acidity that is distinctly Sonoma Carneros in style.
The perfect growing season on our Estate, the 2018 vintage is characterized by moderate temperatures throughout the spring and summer that allowed for the ideal growing conditions; consistent and steady. We began harvest on August 21 followed by unseasonably cool weather that allowed for most of the fruit on our Estate to remain on the vine for an additional week or two. This extended hang-time was great for the maturation of flavors and overall quality of the fruit. Harvest again kicked into full swing in early September and was completed on October 20, about two weeks later than last year. The combination of a perfect growing season and a long harvest allowed for the fruit to demonstrate clean, mature flavors with wonderful balance and acidity. The 2018 wines will show elegantly yet with concentrated flavors that possess so much finesse for years to come.

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