We are proud to be presenting this rose, hopefully the first of many. Appreciate it as an example of what Washington State can do with premium juices reserved from the best red grapes. The juice was extracted just after crush in a process the French call saignee, or bleeding. The wine was raised in seasoned French oak barrels, sur lie with batonage, and full ML fermentation. A touch of sugar was added just before bottling to give an RS of .4 g/L. Enjoy as you like on the deck or with dinner on a sunny Summer evening. Or how about floating your boat on a Northwest waterway?
Bottled on 7/25/15
85 cases were produced
pH 3.48, TA 5.00 g/L.
(Saignee of Washington State red grapes)
Barrels: This wine was aged for 10 months in seasoned French oak from several producers. Please remind me to update this with the suppliers.