There is a “sweet spot” in our upper vineyard where the topsoil is fertile and deep and the sun exposure is terrific. The canes tend to grow longer and the berries and clusters of fruit seem a bit plumper than in the other areas of the vineyard ... and is a perfect spot for harvesting the Syrah fruit that goes into the making of this delightful, dry Rosé.
After the fruit is hand-harvested by Squire and Suzy (and any unfortunate souls who might happen to be staying in the Cottage), Squire then cold-soaks and whole-cluster presses the fruit to separate the juice from the skins and seeds. Yeast is then added and the juice ferments in our temperature-controlled stainless tank until 7 Brix (sugar) and then transferred to neutral French Oak to finish fermentation. It is very much a French-in-style dry Rosé with no residual sugar and is very appetizer-friendly. Low alcohol, robust acid structure!
Suzy says it’s the perfect remedy for a hot summer day and likes to serve it “refrigerator cold”. Squire is crazy about it with crab cakes!