Our varieties and methods making Rosé (Vin Gris) have evolved over the past 20 years for this wine.  We have used Zinfandel alone, Zinfandel and Pinot Noir together, Zinfandel, Pinot Noir and Pinotage combined, Zinfandel & Pinot Noir together for one wine and separate multiple Cuvees of Pinot Noir and Zinfandel in the same vintage, added Cabernet Sauvignon bottlings for a couple vintages, added Syrah to the Zinfandel/Pinot Noir base, then finally settled into Syrah and Grenache since 2011.

We make our Dry Rosé by direct pressing red grapes. What we get is the most delicate expression of the grape. The juice is then fermented in very old barrels. After primary fermentation, malolactic fermentation is discouraged by the addition of a moderate amount of SO2. Then the barrels are located in the coolest part of the winery. The wine is then racked off the lees in the spring, filtered, and bottled. It is the only wine we routinely filter, to prevent malolactic fermentation from occurring in the bottle.

I make this wine because I love it.  I sell it because I make more than our family can drink.

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