> 2008 Rosé of Pinot Noir, Fort Ross Vineyard, Sonoma Coast - SOLD OUT
2008 Rosé of Pinot Noir, Fort Ross Vineyard, Sonoma Coast - SOLD OUT
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 Our 2008 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.
 2008 Rosé Fort Ross Vineyard Tech Sheet |
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Detailed Wine Information
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| Alcohol: | 14.2% |
| Appellation: | Sonoma Coast |
| Harvest Date: | Mid-September - Beginning of October, 2008 |
| Oak: | French; 1-2 year old barrels |
| Tasting Notes: | Our 2008 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: | This was a Biblical year in the industry - with frost, unseasonal heat and then unusual cold. This was the year when our proximity to the ocean and our steep slopes proved to be our salvation rather than a farming challenge. The damaging frost that destroyed so much of the 2008 harvest in the low lying vineyards did not affect the FORT ROSS VINEYARD - as the heavy, freezing air cannot settle on our steep slopes. Our proximity to the ocean also moderated the impact of the freeze and later the extreme heat that forced many vineyards to pick earlier than they had planned. We could then take advantage of the unusually cool weather during harvest and pick when the flavors were at their fullest. |
| 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: | 2008 |
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