2007 Rosé of Pinot Noir, Fort Ross Vineyard, Sonoma Coast - SOLD OUT
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: RON 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.
Detailed Wine Information
| Acidity: | .54g/100ml |
| Alcohol: | 14.2% |
| Appellation: | Sonoma Coast |
| Bottling Date: | March 23, 2008 |
| Harvest Date: | Mid-September - Beginning of October, 2007 |
| Oak: | French; 1-2 year old barrels |
| Release Date: | June 01, 2008 |
| Tasting Notes: | 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. |
| Time In Oak: | 6 months |
| Varietal: | 100% Pinot Noir |
| Varietal Notes: | Calera, Pommard, Swan and Dijon clones 115 and 777 |
| Vintage 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. |
| Winemakers 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 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. |
| Year: | 2007 |