Ballerina: This wine twirls in the glass with aromas of red cherry, under-ripe raspberries, rose petal and wild strawberries. The dance continues throughout your taste buds with bright flavors of just ripe strawberries, juicy cherries, and wet stone. The long crisp finish sets the tone for a hot summer day or a quiet evening of romance with a sunset.
The near picture-perfect growing season began in late February. Spring was mild, with extended flowering yielding uniform grape clusters. Temperatures remained steady and warm throughout the growing season, without any significant heat spikes, making for a cool, unhurried harvest. The incredibly temperate weather allowed for extended hang time and we began in late September with our Carneros Chardonnay and Pinot Noir and ended the season exactly one month later with our Stags Leap Cabernet Sauvignon on October 26.
Rosés can be produced in a variety of ways with the most common method being early pressing of red grape varieties after a very short period, usually 12-24 hours, of skin-contact (maceration). During maceration, phenolics such as the anthocyanins and tannins that contribute to color as well as many flavor components are leached from the skins, seeds and any stems left in contact with must. In addition to adding color and flavor, these phenolics also serve as antioxidants, protecting the wine from degradation of oxygen exposure. The very limited maceration of rosés means that these wines will have less stable color, potential flavor components, and oxygen protection. Our method is skin contact early fruit drop and higher acid, lower sugar (lower alcohol) blend of Syrah and Merlot. This wine is like Provence style.