This dry Rose shows a delicious mix of berry flavors such as raspberry, wild strawberry and cranberry with plenty of fruit freshness.
It is full-bodied and rich with a creamy mouth-feel and a delicate floral back note of roses.
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 at Hughes Vineyard, at 1800 feet elevation on the west side of Howell Mountain,
All handpicked on October 31, 2006 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.
12 months in 55 gallon stainless steel barrels
Nice, brilliant pomegrante red color.
Our favorites are simple; roasted chicken, pork on the grill, the list is endless. Toss your favorite pasta with sauteed mushrooms n a creamy sauce with some tasty garden herbs.