The nose is expressive, fruitier than usual with
the traditional berry aromas of raspberry and wild strawberry, even ripe peach together with more
exotic notes such as litchi and passion fruit
Like the previous vintages it is a fully dry Rosé with a
mouth-feel that is round with rewarding freshness that enhances the many layers. The finish is long
with flavors of toast and brioche emerging from the stirring of the lees.
Our Rosé, made by the saignée method of the Cabernet Sauvignon we harvest up on Howell
Mountain, is fermented in stainless steel barrels in the cool cellar and aged on lees for up to 10
months. It is a recipe from Château Latour where Denis experimented with making rosé from juice
of Cabernet Sauvignon grapes. The wine was labeled, however it never reached the market, as it was
only served at the chateau at various lunches and dinners. It proved to hold up extremely well and
we still have a few bottles left of the 1990, 1992 and 1994 vintages that we enjoy from time to time.
Notre Vin Rosé is made in the very same way.
This wine is produced from Cabernet Sauvignon grown on Howell Mountain, all handpicked on
October 28, 2010 and gently brought to the winery in our 35 lb yellow picking lugs.
We did not
fine nor filter the wine prior to bottling in order to keep it as expressive and balanced as possible.
As usual, respect of the fruit is our objective. After rigorous sorting to pull out any undesired grapes
or bits of stems, the grapes go into our stainless steel tank. The following day, when the must is still
pink, we drain about 10 % of the juice, which then goes into 55 gallon stainless steel barrels for
fermentation in the cool cellar. Primary fermentation can take up to 2 to 3 months, followed by the
malolactic fermentation. During the fermentation the lees are stirred on a regular basis.
17 months in 55 gallon stainless steel barrels
Our 2010 Rosé expresses a lovely red raspberry color.
We have been pairing Notre Vin Rosé with many different recipes. Our favorites are simple; roasted
chicken, pork on the grill. Recently, May-Britt made a Provencal style Squid stew which was
absolutely delicious with the Rosé.