A warm, dry winter and spring set the foundation for an optimistic 2020 growing season. While bud break was a bit earlier than expected, the mild spring and temperate summer created ideal conditions for grape development. While the entire North Coast was interrupted by two wildfires, our rosé was unaffected by smoke taint due to the nature of processing the grapes.
Grapes for our Cabernet Sauvignon Rosé were hand-harvested from late September through early October.
Most of the fruit was pressed immediately upon arrival at the winery while some lots were soaked overnight and saigneéd the following day. Combining these two techniques creates a brilliant rose-gold hue and fruit-forward palate. The wine fermented slowly in stainless steel tanks at cool temperatures, preserving the fruit’s brightness and crisp character.