rose petal, peach, strawberry and orange zest
tea, pink lady apple and juicy red berry
The early, moderate growing season in 2017 made for another excellent vintage in the Napa Valley. The pinot noir fruit is sourced from the forty year old Martini clone vines of the neighboring Haynes vineyard in Coombsville. The soils are primarily compressed volcanic ash (Tufa) and alluvial clays that provide great structure in the wine and allow for longer development and aging in the bottle. Winemaker Ken Bernards ensures the vineyard is cultivated and harvested solely for the rosé, picking fruit at lower Brix to preserve aromatics and acidity.
The grapes are harvested for the rosé and vinified using whole clusters and direct press with no skin contact. This allows for gentle run off of the naturally pressed juice similar to a cuvée in sparkling wine production. The method produces an elegant and nuanced style with balance and complexity. Gravity flow preserves delicate flavors and aromas. The juice is barrel fermented four to five months in neutral oak for a richer mouthfeel.
4-5 months in neutral French oak