Mike T. Rose is quickly becoming a real part of our family of wines. The reason is pretty clear – the wine is a treat – clean, tasty and refreshing. What’s the secret?
Evelyn W. There are a couple of things we do that set our wine apart. The first thing is our choice of grape; Pinot Noir has bright fruit flavors, especially when not overly ripe.
Mike T. Does that mean we pick our Rose fruit earlier than that out our regular Pinot Noir?
Evelyn W. Exactly. We can then accentuate the fruit while keeping the acid levels lively.
Mike T. Then what?
Evelyn W. We keep the juice in skin contact for 8 – 10 hours in order to get the color we want, and then we have the wine go through a slow cold fermentation.
Mike T. A traditional process for Rose production is known as “saignee,” whereby red grapes are crushed and left on their skins for hours, then a certain amount is “bled” off to make Rose. The rest is made into red wine. Why not use that method?
Evelyn W. Mostly because the main effort in that procedure is concentrated on the red wine production. The grapes
are picked at optimum conditions for the red wine, usually too ripe for rose.
Mike T. So now we know.