Rosé wine is the happy medium between Red wine and White wine. It is neither, yet both.
Rosé wine can be created in one of three ways:
- Early pressing of any Red wine grape, usually with 12 – 24 hours of crushing;
- Bleeding a small amount of the juice created at crushing 12 – 24 hours after initial crush; or
- Blending red wine into white to create an in-between product.
Most wineries use either method 1 or 2. We use method 2 and our Rosé component wines, Cabernet Sauvignon, Merlot, and Primitivo are each transferred into oak barrels for separate fermentation and modest aging.
Rosé wines have historically been associated with sweetness, at times almost too sweet. Current Rosé winemaking tends toward wines that have small amounts of residual sugar, which makes the resulting wine extremely dry. Our Rosé is a very dry blend of our three estate grown red grapes, Cabernet Sauvignon, Merlot and Primitivo. It is a full-flavored, full-bodied light red wine that pairs well with almost any food. It also is an extremely vibrant appetizer wine. Chill it before serving. Serve it confidently and watch the smiles that come over even the most die-hard of Rosé nay-sayers. It is truly the party wine that everyone can appreciate because it demands so little and gives so much.