Created from a blend of 85% Cabernet Franc, 5% Merlot, and 10% Cabernet Sauvignon using the “Saignee” method and then fermented 50% in steel tanks and 50% in neutral Hungarian oak barrels for palate development. Try with Rosemary Flatbread with Blue Cheese, Grapes and Honey
Aromas of candied cherry, strawberry and papaya. Flavors of tangerine, green apple, sweet pear.
Vineyard sits between 900' and 1200' elevation. Southeast aspect, with 10% grade. Rocky soil comprised of shale, limestone and clay.
This rose was made primarily in the french style of "saignee" or from bleedings. The red fruit is destemmed then pumped into tank. As the tank is filling we bleed off 10-30% of the juice and allow it to ferment independently of the skins. The brief skin contact before the tank is bled gives the rose its color.
2015 was a good vintage in Virginia with consistently warm, dry weather throughout the growing season. The fruit came in with good phenolics, and balanced chemistry. Whites were picked about 2 weeks earlier than previous years, but with optimal ripeness. Reds came in with excellent flavors and sound skin integrity.
Food Pairing Notes