Our 2006 Rosé is fruity and dry, with aromas of fresh strawberries, bright cherries and rose petals. This dry Rosé is slightly darker than most, with a smooth, round mouthfeel that is balanced by crisp acidity and just enough tannin to complement many different foods.
Fort Ross Rosé 2006
Our 2006 Rose is fruity and dry, with aromas of fresh strawberries, bright cherries, and rose petals. This dry Rose is slightly darker than most, with a smooth, round mouthfeel that is balanced by crisp acidity and just enough tannin to complement many different foods.
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 1 month in used French oak and transferred to a stainless steel tank for a short aging period to maintain the lively fruit flavors. Saignee Method. No pressing
2006 was a perfect year for growing Pinot Noir. The long, mostly cool summer allowed for steady development, giving the grapes a generous hang time to achieve physiological ripeness and full flavors. The spectacular weather during bloom was probably the best since the memorable 1997 vintage for coastal vineyards and the set was ideal, the finest in the 9 year history of Fort Ross Vineyard.