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AmericanWinery.com is pleased to provide you with Winery-Direct information.

This vibrant coral colored wine—which is the product of saigneé (bleeding of the vat)
from our Pinot Noir program—entices the nose with aromas of strawberries and honeydew
melon and undertones of apple and quince blossoms. This is a dry rosé with soft acidity,
and flavors of celery leaf, sour cherry and rhubarb. light, refreshing and delicious, this
wine is ideal for pairing with a variety of seafood, particularly grilled fish, and simple
summer fare like pasta primavera or shrimp kabobs right off the grill. Serve chilled.

Bottle Production

• 750 ml (Standard Bottle): 71

Fermentation Notes

Harvested near the end of October, the grapes were very sound and physiologically
mature at harvest. The grapes were hand sorted, then destemmed and crushed into small
open top fermenters. After a brief period of skin contact (between 24 and 48 hours)
about 5-10% of the liquid portion of the must was drawn off to a tank to cold settle for
3 days. The juice was then racked, warmed to room tempature and direct innoculated
with yeast. The wine underwent slow fermentation for about 25 days at relatively low
temperatures (max of 16C) until completely dry. The wine was then racked to neutral
oak, preserving the cleaner lees. The barrels were then innoculated for secondary
(malolactic) fermentation to soften the acidity. The wine aged for 5 months, with weekly
stirring of the lees, then was crossflow filtered before bottling in March, 2009.

Technical Details

• Total Acidity: 5.2
• Harvest Brix: 22.6
• Wine pH: 3.71
• Residual Sugar: 0.1