The 2017 Rosé includes a healthy chunk of Estate fruit (about 35%). It is a tad riper (we’re at 12,5% alcohol versus 2016’s 13%), 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 2016, but its character is presenting a bit earlier (a good thing going in to Spring!)
For the last few harvests, one innovation that we’ve implemented is using a Bandol yeast. This is a nod to Provençal rosés, one of our key sources of inspiration for this wine. We feel that this particular effort does the Bandol template proud, as its salmon inflected hue, scintillating acidity and lively mineral nuanced fruit follows enticingly in its Provençal footsteps. Again, we are delighted to have it available to usher in the impending Spring and all of the delightful foods it brings to the table.
The aromas are energized by light floral notes, and a fresh hint of mineral nuance and citrus notes. The palate impression is consistent in the acid-fruit balance.