Double Gold, (3rd) runner up Best in Show, The Rosé Competition 2019
BLENDING INFORMATION: 95% Pinot Noir, 5% Blaufrankisch
Machine harvested and crushed into bins for a 4 hour skin-contact soak and then pressed. The pale peach colored juice was cold settled, racked and inoculated with VIN13 yeast. After alcoholic fermentation was completed, the wine was racked and blended with 5% Blaufränkisch. Before bottling it was pad filtered, carbonated with CO2 to 3.57 atmospheres and Stelvin® screw cap was applied.
Food Pairing Notes
Dry rosés are a naturally versatile wine. Light salads, pasta and rice dishes, especially with seafood. Pair with goat cheeses, dry salami, olives and fig spreads.