This year’s rosé blend focuses on Grenache and Pinot Noir (a combined 55%). For that reason, beautiful aromas of fresh flowers and strawberries and cream leap from the glass. Layers of tropical fruits along with ripe peaches and nectarines unfold on the palate, and the broad mouthfeel gives way to a refreshingly juicy finish.
2017 was a hugely unusual growing season in northern California. Late rains meant soggy vineyard conditions into the beginning of the growing season. Early temperate conditions gave way to heat spikes which threatened sunburn for many vineyards. October saw devastating wildfires ravage many of our vineyard and winery friends. In spite of the challenges, we move forward to craft incredible wines, utilizing the best time-tested practices coupled with technology and intuition.
30 percent Pinot Noir: 15% Griffins Lair and 15% Sangiacomo, Roberts Road 25 percent Grenache, Famighetti Vineyard 20 percent Syrah: 12% Fedrick Ranch and 8% Famighetti Vineyard 15 percent Zinfandel, Famighetti 10 percent Petite Sirah: Rockpile, Branham Vineyard
Rosé winemaking and blending is a special art that starts at the beginning of the process of making red wine. As red lots are destemmed and moved into fermentation vessels, a small portion of juice is drawn from the tank which already has a bit of color from its short contact time with the red skins. Each micro-lot is then fermented separately using unique yeasts and barrel types which add complexity to the final blend. After fermentation is over, lot-by-lot assessments are made for color, aroma, and flavor, and trial blends are assembled. Over the next few months, the best rosé micro-lots are carefully folded together to create a harmonious single bottling.