Rosé

Rosé should be fresh and vibrant, delicious and gulpable. Therefore, we have a list of no-nos: no malolactic fermentation, no skin contact, and no saigneé. The grapes need to achieve appropriate ripeness for a great rosé, especially since there will be no MLF to attenuate the acid.

 

Image result for las jaras rose
Vintage
2017
Appellation
Mendocino County
Varietals
Carignan
Alcohol
11.9%
Sulfur
Minimal
Soil Type
Yokayo series
Vine Age
50+ Years Old
Farming Practices
Dry Farmed
Annual Production
890 cases
Vinification Method
The hand-picked grapes were whole cluster pressed in a horizontal bladder press. The free-run juice and press up to 1 bar was taken to pet-nat, the heart of the press, up to 1.6 bar was taken for this rosé. There was no skin contact and minimal tumbles. Native yeast and kept on gross lees until bottling.