The 2017 vintage was a year of many challenges. We finally saw rain that helped replenish our reservoirs and recharge vineyard ground across Napa Valley. Early summer was warm, with several heat spikes. The wildfires in October came right as harvest was wrapping up for many in the valley, with an estimated 90% of the grapes already in. The 2017 harvest has tested every winemaker’s quick thinking, thanks to the ups and downs that Mother Nature has through their way.
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.