A raspberry colored Rosé coming from John and Josephine’s superb blocks of Pinot. Richness certainly comes through with the intense aromatics as well showing us strawberry, rhubarb, and raspberry. The palate has more weight and structure than you normally find in Rosé combined with its still fresh acidity making it a great food wine.
A darker and richer style of rose that still has plenty for refreshing acidity. The aromas show great intensity and intrigue with raspberry, strawberry compote, rose water, pomegranate and blood orange. The palate is medium plus bodied with fresh acidity helping to showcase the abundant fruit and long finish.
The fruit for the Pinot Noir Rose come from John Ingles oldest Pinot Noir vines planted in the late 70’s with an older Champagne clone. The idea behind the Champagne clones in to have lower color and maintain fresh acidity. This block certainly gives off significant color regardless but does certainly hold the acidity that we love for the site as well.
A slightly east facing slope this block gets a good amount of both morning and some of the afternoon sunlight. The morning sun helps dry the fruit out from dew or any rains that could have happened overnight which is critical for the finnicky and tight clustered Pinot Noir. The afternoon warmth helps us develop some power and flavors in the earlier ripening variety. The block also sits on gravelly loam that is very well drained allowing for good concentration and fresh minerality. It sits at 850 feet about sea level on the West side of Canandaigua Lake allowing for good temperature swings from day to night also helping prolong the growing season and preserve freshness.
The Pinot Noir Rose was harvested specifically as Rose and was therefore sent directly to the press. There was no significant amount of skin contact (only the time during pressing, about 2 hours) and the color comes from the fact that the fruit was quite ripe in 2020 including the skins that allowed extraction at a quick pace.
The juice was chaptalized (sugar added) to bring the potential alcohol to just below 13% (harvested with a potential 11.75%) and was inoculated with commercial yeast to control the fermentation straight away.
Fermentation lasted 20 days in stainless steel at 63 degrees F to help preserve the acidity and intense aromatics while being just warm enough to increase body and depth.
Post fermentation the wine was only fined with a bentonite agent, and cold stabilized before being filtered and bottled.
Food Pairing Notes
This is a main course style of Rose with its power and intensity. This wine will work wonderfully with some Cumin rubbed Pork loins or for the vegetarians out there, a Roasted Eggplant with Feta, charred onions and season with cumin, sumac and coriander seed. Or just enjoy it this summer however you see fit. It’s delicious.