Our Rose’ has built up a large following since our first bottling in 2007. It came to a point that we were unable to meet the demand for this wine by solely using saignee(bled off juice) from our Pinot Noir ferments. So, in 2011 we searched out vineyards that had the right varietals planted that we could whole cluster press to make fantastic Rose’ with. I have always been a fan of Rose’s from South of France, and I set out to mirror that vibe with the 2011. We collected Pinot Noir juice from our ferments throughout harvest, but we also harvested Grenache and Mourvedre from Suisun Valley to create this wine. We brought in 3 tons of each varietal from the Ledgewood Creek Vineyard. Upon arrival to the winery, the grapes were destemmed and then cold soaked for 12 hours. Then we pressed the fruit directly to stainless steel tanks. There the wines were fermented using selected yeasts, and malo was blocked. After fermentation, the wine was transferred to neutral barriques where it was aged for 4 months.
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