Crafted as an invitingly fresh wine with aromas of persimmon, strawberry and hard candy followed by flavors of red raspberry sorbet. Refreshing and dry, it finishes full and pleasing on the palate.
The wine produced from the low-lying, north facing, Dragonsleaf Vineyard is a wine of distinct pedigree, inherent to this cool climate growing region. Warm afternoons are cooled by late arriving breezes that usher in the fog from the south. In addition to a unique climate, this vineyard also benefits from strictly volcanic soil.
The lots for our 2013 Rosé were crushed and drained to a small tank. The juice was cold fermented to dryness to preserve the crisp acidity and aromatic fruit character. Its flush hue comes from the very short amount of time the juice spends on its skins. 100 % stainless steel fermented at very low temperatures to preserve the fresh fruit components.
Enjoy as an aperitif or with an array of cheeses, light fish dishes and even spicy foods.
2012 was a harvest where nature seemed to do it all, we opened the door and the fruit flowed in. On the other hand, 2013 was a much more intense harvest that tested our ability to execute farming practices on time with shortages in manpower. The normal 6-8 week harvest was done in 5, and in some cases we were picking all different varietals on the same day, at the same time. It was one of the earlier harvests to start and finish in a decade. Vines started their development quite early this year because of the dry weather, so, in effect there was plenty of “hang time”.