Dry Rosé
Dry Rosé, 2010

During the busy harvest season, we often think about how nice it is to relax and enjoy a bottle of dry Rosé. This one was made by ‘direct pressing’ as well as ‘bleeding off’ a small amount of juice from the grapes before fermentation. We like to think of it as the blood of our grapes, the sweat of our brow, and tears of joy.

Winemaker's Notes

What used to be a wine I had to force everyone to taste before they could taste anything else has now become a coveted item. I’ve even had trouble keeping enough for our household for this last year as we were sold out in about 10 days. Yet, I’m constantly looking to fine-tune this beautiful and versatile stuff. In 2010, we planned an increase in the proportion of whole-cluster pressed Syrah because of the great results we saw with experiments in 2009. Contrary to what one expects, Syrah made into pink wine actually lends a delicacy and freshness to our wine. I’m amazed at how well it harmonizes with the Zinfandel and Pinot Noir in our Rosé. Last year, I also experimented with bottle closures using Champagne bottles and crown caps (equipment I already have). I liked the result so much; I am bottling most of the 2010 Rosé with screw caps (equipment I can rent, and is easier to perform on a larger scale than crown caps – but harder to deal with than cork.). I would suggest getting some of each closure and doing your own taste trials over time. For the upcoming vintage, I’m hoping to add a little Grenache to the list of components. Happily, we doubled the production making about 400 cases this year, so it should might last thru the open house weekends this time.

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SKU: DRW10 Category: flavor: