The grapes for our Pinot Noir Rosé were sourced from Hacienda Vineyard, our home vineyard situated in a cool climate region near the small town of Greenfield. The Monterey appellation has all the components of a prime Pinot Noir locale and the cooling winds that sweep through the vineyards each day allow extra “hang time” and a longer-than-average growing season. These factors translate to more intense flavor development, enhanced depth and richness of fruit, and excellent varietal character.
The grapes for our Rosé were destemmed, lightly crushed, and allowed to macerate on their red skins for 12 hours before being gently pressed. Maceration is the process of soaking the color and phenols out of the grape solids and allows for a greater extraction of color and flavor. The insides of all grapes (both red and white) are white and produce clear juice – the color in red wine comes from contact with the dark skins. The longer the grape skins are left hanging out in the wine, the darker the color of the finished Rosé. Fermentation was conducted with select yeast at a cool temperature in stainless steel to retain the bright fruit esters and floral aromas.