Our 2009 Rosé has expressive aromatics with notes of wild strawberry, white peach and tea leaves. This bright, full flavored dry Rosé has a rich palate that is delicately balanced by minerality and gentle acidity. It perfectly complements many types of food and is and excellent aperitif.
Hope you will enjoy the first release from our new winemaker, Jeff Pisoni.
2009 Rosé Fort Ross Vineyard Tech Sheet
Our 2009 Rose has expressive aromas with notes of wild strawberry, white peach, and tea leaves. This bright, full-flavored dry Rose has a rich palate this is delicately balanced by minerality and gentle acidity. It perfectly complements many types of food and is an excellent aperitif.
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 wine was barrel fermented and aged for 6 months in used, neutral French oak barrels. The wine underwent a partial malolactic fermentation. This added complexity, but still maintained much of the fresh acidity.
2009 was an excellent year for the early ripening Pinot Noir and Chardonnay grown on the Sonoma Coast. The year began with a warm January but soon turned cold. The year was generally cooler than usual throughout the major part of the growing season and this coolness gave the wines their vibrant characteristic. In the 3rd week of September there was a heat spike that concentrated the flavors that had been teasingly on the verge. The entire vineyard was harvested in four exhausting days to capitalize on the even ripening, intense flavors and luscious fruit. All grapes were harvested and in barrel before the damaging rains of October.