Opulent red Bing cherries and subtle hints of rose petal aromatics are consistent characters year in and year out for our Pinot Noir rose’ and this year is no exception.
After the Pinot Noir grapes are loaded into the fermentation tank, a portion of the juice is removed, chilled and fermented entirely in stainless steel to maintain its delicate fruity-floral character. The skins of the grapes are slightly broken due to the process of de-stemming releasing some of the color into the juice. The technical French term is “Saignee”, and translates as “to bleed”.
The Pinot Noir rosé captures the wonderful aromas of the Pinot Noir ferment in full swing, aromas that only winemakers are the only ones to experience typically. The palate is crisp and dry – perfect for delicate shrimp and crab dishes and of course the occasional turkey dinner. Pairs nicely with a Strawberry Gazpacho.