Tasting Notes
Estate Cuvee Rosé
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Tasting Notes
- Good To Know
- Related Wines
This is essentially our Estate Meritage as a Rosé!
All 5 of our estate grown red varietals went into crafting this juicy wine. As each red grape was brought into the winery and crushed, immediately we "bled" off some juice and transferred it to a separate tank to ferment at a colder temperature. This cooler temperature fermentation aids in a fresh and fruity aroma, while maintaining a good acid balance on the palate.
Dry, crisp, refreshing, subtle acidity balanced with peaches & cream, rhubarb and lychee.
Will pair well with a spinach salad laced with fresh berries, blue cheese crumbles and a raspberry vinaigrette.
Technical Information
Origin
100% Yonah Mountain Vineyards Estate
Grapes
22% Cabernet Sauvignon, 48% Merlot, 5% Cabernet Franc, 5% Malbec, 20% Petite Verdot
ABV
13.9% by vol.
Cases produced
185
Bottled
Multiple dates
Good to Know
There are 3 ways to craft a rosé wine...
- The Saignée Method | The Saignée method is capable of producing some of the longest lasting Rosé wines and is actually a by-product of red winemaking. During the fermentation of a red wine about 10% of the juice is "bled off". This process leaves a higher ratio of skin-to- juice which results in the red wine becoming richer and bolder. The juice that was bled, or "Saignée", is then fermented separately into Rosé. This is the method we used to craft our Rosé.
- Maceration Method | The maceration method is most commonly used for commercial Rosé. Maceration is when the grapes are crushed and the juice sits on their skins. For Rosé, the juice is separated from the skins before it gets too dark.
- Vin Gris Method | Vin Gris, translates to "Gray Wine" and is when red grapes are used to make a nearly-white wine. Vin Gris uses an extremely short maceration time. For example you may have heard of "White Merlot", or "White Zinfandel". Tasting Notes...
