Strawberry jam, raspberry puree and pomegranate aromatics create an impression of sweetness on the nose that finishes dry. The fresh flavors of watermelon, tart cherry with hints of cranberry leave the palate refreshed with crisp acidity. Our purpose-driven winemaking techniques created a Rosé that is true to its Sangiovese varietal and a wine of this caliber can be enjoyed during any season.
100% estate grown
The 2018 vintage was characteristic of Washington State with a mild winter and very hot summer. Temperatures in March and April were slightly above average, leading to bud break mid-April. A warm spring provided perfect growing conditions for the vines. Our meticulous viticultural practices allowed us to manage vigorous growth throughout the season so the plants reached optimal crop yield goals for each block. The hot summer allowed grapes to reach full maturity and ripeness levels far exceeding anything we saw in 2017 or 2016. White grape varietals received significant sun exposure creating bountiful aromatics with balanced acidity. The red grape varietals made wines that are luxurious with dark fruit aromas and silky tannins. The 2018 vintage will be one to enjoy for many years to come.
We have a tradition on how we create our Rosé, and it starts with our wonderful customers. About 30% of this wine was created by foot stomping at our Annual Grape Stomp in early October. The foot stomping allows the juice and grape skins to have more contact time giving the juice a darker color. The remaining fruit was harvested by hand and sent directly to the press for a whole cluster press. Whole cluster pressing doesn’t extract a lot of color but does extract a tremendous amount of flavor. After pressing, the juice was settled out for 48 hours and racked clean to begin fermentation. Using our carefully selected yeast that allows the Sangiovese varietal characteristics to shine, this Rosé was fermented at low temperatures ranging from 55-58 degrees. Having a cold and slow fermentation allows for maximum ester production that gives this wine very bright fruit notes and a clean crisp finish. The wine was fermented for about 26 days, leaving only a touch of residual sugar to balance out the wines natural acidity.
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||Now through 2021