Our popular Dry Rosé will be back on the menu soon. The very ripe and clean Cabernet Franc grapes were machine harvested on October 6, 2016. Gently macerated, the grape skins were left in contact with the juice for 3 hours to achieve this beautiful color. Pressed off and stainless steel tank fermented, Atwater's style on Rosé is to create light-bodied, crisp wines with good acidity. With a flavor profile that calls out strawberry and tart cranberry, it's very versatile and pairs well with a variety of foods.
The first wine to be bottled from the 2016 vintage, we are happy to announce that we've increased our production from 500 cases in 2015 to 800 cases.
Look for this wine to be released on or around March 1, 2017.
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For more news on exciting Finger Lakes Dry Rosé, check out Discover Dry Rosé.