Delightfully pleasing to the eye, the 2018 rose is a vibrant rose petal pink that is equally as pleasing on the palate. This bone-dry rosé has expressive flavors and aromas of bright red cherry, raspberry, pomegranate and cranberry all balanced by a rich, round and mouthwatering texture. Lively acidity underscores a juicy, fruit-driven palate of red berries, cherry crème, star fruit, nectarine and citrus, while mid-palate you find more floral notes of delicate rose petal and Turkish Delight adding nuance and complexity to this refreshing, utterly pleasing warm weather wine. Finishing with atypical depth and complexity for a rose, the beautiful silky texture of this wine leaves a lasting impression inviting you to come back for another mouthwatering sip.
Made from 75% Grenache, with the majority of the fruit coming from Gamble Ranch Vineyard, located mid-valley in Oakville. Originating from the Rector Creek alluvial fan near Oakville, the rocky soil of this vineyard produces Grenache grapes of wonderful intensity, ideal for our rosé. The remaining portion of Grenache comes from the Frediani Vineyard, located in Calistoga. Based in the northernmost part of Napa Valley, this warm region vineyard consistently produces some of the most refined Grenache grapes that Winemaker Christophe Paubert has ever tasted. The Syrah is sourced from Three Hills Vineyard in Oak Knoll and is blended in to help round out the complexity of the wine.
The Napa Valley region enjoyed a stunning, near picture-perfect 2018 growing season including good winter rains, mild spring weather and steady temperatures throughout that allowed for even flowering and bud break. These ideal growing conditions were followed by a cool, even and slow-paced harvest which allowed the winery to vinify wines at a gentle pace. The resulting 2018 wines are of very high quality with concentrated flavors, color and excellent acidity.
After a 24-hour maceration period designed to extract color and flavor from the freshly-harvested grapes, the juice was gently “bled” off the skins in a traditional saignée method of rosé winemaking. Fermentation followed in neutral oak barrels to capture the varietal’s natural acidity and delicate fruit flavors. The young wine was racked off the lees immediately after fermentation to preserve its freshness and aged for three months in neutral oak barrels.