Los Carneros, Napa Valley
900 Cases Produced
Technical Data: ALC: 12.8%; TA: 7.1 g/L; pH: 3.24
Cooperage: 100% Stainless Steel Tanks
The grapes for this wine were hand harvested at night and brought to the winery in the early morning hours to ensure they are kept cool to preserve the quality of the fruit. They were then immediately loaded into our press for a gentle pressing cycle with minimal rotations, similar to the cycle we use for our sparkling wines. These limited rotations and gentle pressing action, extracts very little color from red grapes, and minimizes the harsh tannins found in the seeds and skins, as well as limiting the amount of astringency in the finished wine. After pressing, the juice was sent directly to stainless steel tanks, where it was fermented at a very cool temperature, which allows for maximum varietal expression in the finished wine. Winemaker, Ana Diogo-Draper selected strains of yeast
specifically to highlight Pinot Noirs intense aromatics and velvety mouthfeel. Fermenting in different lots allows the winemaking team to select the best only the best lots to make into this 100% whole cluster pressed rosé, exclusively from our Estate Vineyard.