Named in honor of the lady of the Stags’ Leap manor, the 2019 Amparo Rosé invites with a style all its own, enticing with a blush pink hue and intoxicating aromas of strawberries, white peach and delicate rose petals. On the palate, this Grenache-based rosé bursts with a basket of cherry, raspberry and mandarin fruit, lingering with a round and generous finish. Small amounts of Syrah add fruit intensity to the blend while Mourvedre adds depth of color and a touch of complexity. Made in a dry style, this vibrant, supple and fruity rosé enhances all types of dishes and cuisines year-round, or stars as a refreshing aperitif wine for casual get-togethers.
Made from 85% Grenache, with most 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. Finally, the Mourvedre is sourced from Stanton Vineyards in St. Helena and provides color and flavor intensity.
The 2019 harvest started one to two weeks later than previous years, mostly due to February rains, but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering, followed by cool temperatures that allowed the grapes to mature gradually. Most grapes ripened at lower sugars, thanks to the extended, cool growing season, and winemakers were pleased with the full flavors, fresh acidity and superb balance of the 2019 fruit. Wildfires in October did not impact this year’s harvest as the vast majority of the grapes were already brought in, resulting in a crop size pretty much on par with previous years.
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.