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2007 Rose of Pinot Noir, Fort Ross Vineyard, Sonoma Coast - SOLD OUT

2007 Rose of Pinot Noir, Fort Ross Vineyard, Sonoma Coast - SOLD OUT

This Rose was made from 100% Pinot Noir and exhibits true Pinot Noir characteristics with rose petal aromas and layered flavors of bright strawberries and cherries. ONLY 382 CASES PRODUCED.

 

 

Our 2007 Rosé has a beautiful bouquet of strawberries, jasmine tea, rose petal, and delicate minerality.  This dry Rosé is bright, balanced and silky on the palate, with crisp acidity and a smooth finish which complements many types of food.

 

RESTAURANT WINE: RONN WIEGAND FEB 2009
4 1/2 STARS: EXCELLENT - EXCEPTIONAL
Medium pink purple color. Delicately flavored (plum, watermelon, rose petal), full bodied, dry, and long on the palate, with a finish that echoes fruit and clove.

2007 Rosé Tech Sheet

Wine Specs

Vintage 2007
Appellation Sonoma Coast
Harvest Date Mid-September - Beginning of October, 2007
Acid .54g/100ml
Aging 6 months
Bottling Date March 23, 2008
Alcohol % 14.2

Wine Profile

Tasting Notes Our 2007 Rose has a beautiful bouquet of strawberries, jasmine tea, rose petal, and delicate minerality. This dry Rose is bright, balanced and silky on the palate, with crisp acidity and a smooth finish which complements many types of food.
Winemaker Notes This Rose was made from 100% Pinot Noir, using the French saignee method. After hand sorting, the grapes were crushed and allowed to soak on the skins for 48 hours. A small amount of free run juice was then bled and separated from the recently crushed grapes and fermented without further contact with the skins and seeds. The wines were barrel fermented and completed primary and malolactic fermentation and were then aged for 6 months in used, neutral French oak for a short aging period to maintain the lively fruit flavors.
Other Notes 2007 was a long, cool growing season, providing the ideal conditions for berry development. Our proximity to the ocean and its cooling effects saved us from a heat spike that affected inland areas much more severely. All Pinot Noir blocks were picked mid-September through the beginning of October, based on optimal physiological ripeness. The vines were balanced, the yields were small, and the concentration of flavor was excellent this year.
 

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