2017 Cienega Valley Rosé
The 2017 growing season was characterized by our El Nino condiions, better than average winter rainfall returning to the Cienega Valley. This resulted in a recovery year for the vines, with stronger growth, and a decent yield increase. A fairly cool spring and summer was brought to a halt with erratic heat spikes starting in the beginning of September. The rest of the month had great ripening conditions. The grapes were harvested on September 9th and 10th.
The grapes were picked by hand. At the winery the grapes were given 4 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes. No sulfur was added to allow the juice to oxidize. After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous fermentation. The wine was sulfured post completion of secondary fermentation with elevage in tank on fine lees. Racked off fine lees a month prior to bottling. Unfined and unfiltered. The only addition we ever use is sulfur. Bottled July 5th, 2018. 53 cases produced.
Varietal Composition: Zinfandel (55%), Riesling (40%), Mission (5%)
Brix at harvest: 21.0
Titratable Acidity: 6.9 g/L
Residual Sugar: 0.0 g/L