We use 100% Pinot noir from our estate vineyards, often from Block 10, the highest elevation section of our vineyard. Hand-picked in the early morning, we quickly transport it to the winery and gently remove the stems, releasing some of the juice in the process.
Once some of the berries are crushed, the skins begin to release their color and tannin into the juice. Depending on the vintage, we wait 6-24 hours before pressing the juice off of the skins, and beginning to ferment.
At this point the juice is a vivid hot pink, smelling of fresh strawberries and red plums. A slow, cool ferment in a stainless steel tank helps us preserve the wonderful aromas and freshness of the wine. As the wine reaches dryness, you can perceive the delicate tannins from the time the juice rested on the skins.
We know that many bottles of our Rosé are sipped on the patio, paired with good conversation. However, the flavor and structure of the wine also makes an excellent match for a wide range of dishes, including something spicy like fish tacos. Peter is always sure to save a bottle for Thanksgiving, as it is excellent with roast turkey.