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This Rose wine is produced by bleeding a certain percentage of juice from the main Zin lot each vintage. Historically that % has been between 10 and 15%. Once the fruit is processed at the winery, a period of 24 to 36 hours has to pass so as to achieve the proper pink color for this Rose. Following the bleed, the juice is moved to neutral oak barrels for fermentation. This wine is fermented in the cellar so as to undergo a cool and steady fermentation(usually takes 4+ weeks to complete) so as to impart the bright, fresh fruit aromatics for the wine. This Rose does not undergo Malolactic conversion so as to retain the vibrant and fresh natural acidity from the site. Following 4-5 months of aging, the wine is sterile filtered and bottled.
Production: 27 cases