Tasting Notes

Rosé of Trousseau, 2016

Alpine strawberry, Barberton daisy, seed spice and sage herbs make the aromatics of Trousseau a unique rosé on its own. When you get the triangle texture of the natural acidity, green apples and tea tannin round the pallet out from the back to the front. This wine stays true to the earth-driven red wine version of the varietal.


Rosé of Sangiovese, 2016

Raspberry in color and super reflective. There’s a high tone (kind of like mint) in the aroma with cherry undertones. The palate is dry, leaning on the acidity for the backbone and structure. Pomegranate and juicy blood orange flesh out the mouthfeel.


Rosé of Mourvèdre, 2016

Hello mortared pepper and strawberry………. you just made the aromatics team. Plum skin and sage leaf can join you as well. Out of the glass, there is a leaf component, savory element and peach pit quality that coats the interior. Candied Rhubarb on the nose also follows through on the palate with pyramid shaped texture.



Winemaking Process

Hand harvested in ½ ton micro bins, upon delivery at the winery I foot tread the bins and cold soak on skins/stems for 24 hrs. Post-cold soak it goes straight to press, after which the wine is transferred to a stainless-steel tank and settled. Post settling, I’ll rack to another tank and keep the light, fluffy clean lees. I allow the fermentation to take off spontaneously and then transfer to neutral oak barrels once the wine has dropped 3-4 degrees in Brix. Once the wine is dry or tastes the way I feel it should be, I’ll add 10ppm of SO2 to clean up the wine and prevent any oxidation or off flavors. After the addition I rack the wine to tank to finish off its elevage. I do this for a few reasons – to keep the alcohol down, maintain aromatics and keep it in a place of reduction for pallet texture. 33 days before bottling I’ll cool the tank down to 33 degrees for cold stabilization. Why 33 for 33? Dunno. Just something I came up with years ago and it works. My “rule” of 33! This wine is sterile filtered and is bottled with less than 10ppm of free sulfur. I feel that whatever is natural in the vineyard will be that way in the bottle as well.