Nose
The 2007 Encantado blossoms in your glass with a bouquet of strawberry, guava, white
raspberry and citrus aromas.
Palate
The palate boasts a bright acidity that makes the flavors of red berries, cherries
and orange zest sing. The large proportion of Cabernet Sauvignon lends a little more weight than is typical
for rosé and creates a long, rich finish.
Growing Conditions
Using the same estate grown varietals that contribute to our acclaimed Bordeaux style wines,
winemaker Stacy Clark has crafted this refreshing rosé, a blend of Cabernet Sauvignon with small amounts
of Merlot, Cabernet Franc and Petit Verdot. As the name suggests, Encantado, “charmed” or “enchanted”
in Spanish, reflects a playful side of our portfolio. In the classic style of a French rosé, this wine boasts floral,
fruity aromatics and has been blended for a crisp, dry finish
Our vineyards, sustainably farmed without the use of herbicides and pesticides, are densely
planted to as many as 2,100 vines per acre to enhance flavor concentration and complexity in the grapes.
Harvest
Fruit
was hand harvested and hand sorted in late September and October 2007 from our estate vineyards in the
Oakville, Rutherford, Carneros, and Stags Leap District appellations.
Bottling
Bottled in February to capture the freshness
and liveliness of the young wine, we have selected a classic French-style claret bottle with flint glass to display
the Encantado’s delicate pale cherry color.
Winemaking
This rosé was crafted in the saigneé style. Using juice extracted from the must of our estate
grown varietals, this French method is designed to concentrate the remaining must but yield the delicate, fruity,
lively, unique aromas in the young blanc de noir. To capture these fl avors, the runoff underwent a cold, slow,
stainless steel fermentation with yeast selected especially for rosé.
Food Pairing
This dry, crisp rosé also provides the perfect complement to fresh goat
cheeses, delicate seafood and Proscuitto di Parma.
