Dry Rosé

Dry Rosé

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. Always.

These wines are often offered ahead of release to wine shops and restaurants. They are ready to drink or cellar according to your own tastes.

Dry Rosé

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Dry Rosé of Syrah

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Normally we hold back a proportion of our wines to watch their development over time… and while dry Rose’s do age really well… we always seem to drink them up!

Restaurant releases nearly always lag a year or more behind the newest offerings to our mailing list. We know that our wines acidity and balance make them very food friendly especially when then can benefit from a few years in bottle at the winery.

Dry Rosé

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Dry Rosé of Syrah

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A Master List of all our Rose’s made since our first vintage in 1997.

Vin Gris of Cabernet

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Vin Gris of Zinfandel

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Vin Gris of Pinot Noir

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