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2010 Rose of Pinot Noir, Fort Ross Vineyard, Sonoma Coast - SOLD OUT

2010 Rose of Pinot Noir, Fort Ross Vineyard, Sonoma Coast - SOLD OUT

Our 2010 Rosé has expressive aromatics with notes of wild strawberry, watermelon rind, orange peel and dried flowers.

 

 

Our 2010 Rosé has expressive aromatics with notes of wild strawberry, watermelon rind, orange peel and dried flowers. This bright, full flavored, dry Rosé has a rich palate that is delicately balanced by minerality and crisp, refreshing acidity. It perfectly complements many types of food and is an excellent aperitif.

Wine Specs

Vintage 2010
Appellation Sonoma Coast
Harvest Date September 28 - October 19, 2010
Acid .65g/100ml
pH 3.58
Aging 3 months in neutral (1 & 2 year old) French barrels
Bottling Date January 10, 2011
Alcohol % 14.1

Wine Profile

Tasting Notes Our 2010 Rosé has expressive aromatics with notes of wild strawberry, watermelon rind, orange peel and dried flowers. This bright, full flavored, dry Rosé has a rich palate that is delicately balanced by minerality and crisp, refreshing acidity. It perfectly complements many types of food and is an excellent aperitif.
Vineyard Notes From our mountain vineyard on the “True Sonoma Coast”, Fort Ross Vineyard & Winery produces limited quantities of single vineyard, Estate grown, cool-climate Pinot Noir, Chardonnay and Pinotage. With spectacular views of the Pacific Ocean less than one mile away, the vineyard is divided into 30 separate blocks, one-half to two acres in size, that rapidly fall from 1700 down to 1200 feet above sea level. Owners, Lester and Linda Schwartz and their small crew began preparing the 50 acre vineyard in 1994. It took them 4 years of preparation before they could begin planting the first vines in 1998.
Winemaker Notes This Rosé was made from 100% Pinot Noir, using the French saignée 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 wine was barrel fermented and aged for 3 months in used, neutral French oak barrels.
Other Notes 2010 began with a cold and rainy January and February. We began pruning in the middle of February as we try to start as late as possible to delay bud break until the weather at the coast warms up. There were record-breaking low temperatures during spring that led to a late bud break all over California. Our bud break was even later and took place during warm and stable weather leading to a excellent berry set. Summer was the 2nd coldest in 50 years in Sonoma County and after this cool summer there was a heat spike in August. Our proximity to the ocean minimized the effects of the cold and the heat. We were able to wait until September 28th before beginning harvest and ended on November 2 – and that afternoon the torrential rains began.
 

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