Winemaker's Notes

The grapes picked for our ‘Santa Rosa’ Rosé come from just outside our tasting room on our 65-acre estate in the Dry Creek Valley. The estate location is influenced by the cool fog from the Russian River Valley and the summer heat of the Dry Creek Valley. The fruit was hand harvested on the ninth of August at a brix of 23.6 and prior to pressing, it was cold soaked on the skins for two hours. Allowing the fruit to sit on the skins while cold soaking, maximizes the color extraction and aromatic expression during pressing. Cold soaking helps to capture the floral and fresh aromatics found within the grapes. After pressing, the fruit was transferred to stainless steel where it was fermented at temperatures of 60 to 65 degrees. The Rosé remained in stainless steel until it was bottled in early spring, preserving the beautifully juicy aromatics and crispness.

Tasting Notes

This refreshing and crisp Rosé takes your senses on a tour through violet and vanilla aromatics, transforming into hints of blueberry and orange blossoms as it begins to open up. On the palate, it brings a crisp taste of cara cara orange and rainier cherries. It sits plumply through the mid palate and then loosens up to a delicate, silky finish. This wine pairs nicely with a charcuterie board of cured meats, salted nuts, and goat cheese with honey. It would also be wonderful with a peach and burrata salad, flatbread pizza and even a cod or halibut entrée. Enjoy this wine on a lovely picnic day, or even in the drizzly winter when your senses are in need of a bit of sunshine.

Technical Data