2011 DRY ROSE OF PINOT NOIR
WINE DETAILS
| retail price: | $22.00 |
| club price: | $17.60 |
| available: | None |
| cases: | 60 |
| formats: | 750mL |
| released: | Mar 16, 2012 |
| date profiled: | Jun 13, 2012 |
| region: | Central Coast |
| AVA: | Sta. Rita Hills |
| vineyards: | Kessler-Haak Vineyard |
| estate fruit: | Yes |
| single vineyard: | Yes |
| brix at harvest: | 22.5° |
| alcohol: | 13.9% |
| fined: | Yes |
| filtered: | Yes |
| oak type: | Unoaked |
| oak barrels: | Not Applicable |
| varietal | % | AVA | clone |
|---|---|---|---|
| pinot noir | 100% | Sta. Rita Hills | 2A |
| ships to: AZ AR CA CO CT DE DC FL GA HI ID IN IA KS LA ME MD MA MI MN MO MT NE NV NH NJ NM NY NC OH OR PA RI SC SD TN TX VT VA WA WV WI WY AL |
Winemaker Dan Kessler Notes
There are two methods to make a Rosé: saignée and press/ferment. In the first method, the winemaker drains some juice from destemmed fruit destined for still wine prior to fementation and ferments the juice. In the second method, the fruit is picked earlier than for still wine, de-stemmed, cold soaked a short while for color and then lightly pressed. The pressed juice is then fermented, much like a white wine, and the material in the press is discarded. In essence, saignée and press/ferment can be compared with the chicken and the pig in eggs and bacon: the chicken (saignée) is a participant, but the pig (press/ferment) is committed.
Our dry Rosé is produced from 100% pressed/fermented cool climate Sta Rita Hills Pinot Noir. M ...more... ost winemakers would gasp at making a Rosé out of such beautiful and expensive fruit. We believe if one is going to make a wine in the Rosé style, then one should make the very best Rosé that can be built from the fruit. One sip of our Rosé and you'll understand what Rosé is supposed to taste like.
Gobs of strawberry; a creamy mouth feel. This baby will dance with a BLT and make a big juicy burger sing. Just what summer ordered!
PH | 805.735.2283
