So in 2014 we set out with our eye firmly turned away from what the critics told us was hot and in demand. We had no mathematical formula to make a wine that would sell. Instead we set out with our eye on your picnic basket, the bed of your pickup truck, that beer that you ground into the sand next to your fishing pole and wondered what wine belongs there. That’s how we got to our rosé.
It’s not aged in brand new French oak barrels that cost over a grand a piece. It’s simple and friendly. Neither is it made from the run-off juice from the sorting tables that was deemed unworthy of that $80 bottle of pinot. We grew grapes specifically for this wine.
Picked at 22 brix and directly pressed into the fermentor to go through primary fermentation without the skins, this wine has the crisp acidity of coastal vineyards with a delicate but healthy fruit component that will please all levels of wine drinkers. White peach, watermelon, ruby red grapefruit and racy acid. This rosé is an everyman’s wine. No kid gloves, no silver platters and no shouting from the rooftops about how amazing it is. That’s much too noisy. When we release it in spring just sit back, pour a glass, relax and see for yourself. And my apologies to PBR drinking hipsters everywhere.