Traditionally made Rosé produced from Pinot Noir juice that was pressed off after a period of light contact and fermented in barrel and tank. Our 2016 vintage boasts floral notes and intense sweet red berry aromas on the nose, while offering a dry palate that’s creamy in texture with good acidity. With hints of fresh-cut watermelon and pink grapefruit, this wine is medium bodied with a considerable finish.
2016 was a great year for Pinot Noir and perfect for making our new Rosé wine, a blend of our eight Pinot Noir vineyard blocks. Thirty percent of this wine was made by the saignée method (where freshly pressed juice is bled off after making contact with the grape skins for a short duration), and the other seventy percent was crushed and left to macerate for 24 hours, pressed and then reserved in stainless steel tanks. Twenty percent of the total blend was then barrel fermented, bringing more texture and a creamy mouth feel to the wine. Fermentation lasted 14 days at a closely monitored average temperature of 16 degrees Celsius. We aimed for a relatively long ferment to allow for clean, complex flavors to be exhibited.
Our Mt. Beautiful Rosé pairs beautifully with a goat cheese tart, prosciutto salad, fresh pan seared scallops and a warm summer’s day.