Unlike the previous 5 efforts, the 2016 Rosé includes a healthy chunk of Estate fruit (about 35%). It is a tad riper (we’re at 13% alcohol versus 2015’s 12%), although it has a comparably low Ph and lots of bright acidity. Again barrel fermented, the wine shows superb energy with lively fruit, freshness and a rich mouthfeel. It is equal in quality to the 2015, but its character is presenting a bit earlier (a good thing going in to Spring!)
As winegrowers, our quest is to nurture and capture the best flavor expression that can emerge from our vineyards in any given growing season. While we lean towards certain viticultural (organic) and vinification (non-interventionist) techniques, we always try to respond to the unique arc of the campaign and harvest.