JUSTIN'S TASTING NOTES
WINEMAKING NOTES
I like working with Mourvedre for rose because the resulting wine tends to be more interesting and complex. This is a sophsticated rose and is perfect for every summer patio situation. The fruit was hand harvested on September 12th picked early to preserve the fruit's natural acidity. The grapes were immediately destemmed and allowed to soak on the skins for 12 hours before being pressed and blended into tank. Once in tank, the juice was cooled to about 0oC and underwent a 3 week stabulation after which it was racked off gross lees, and warmed to initiate fermentation. It fermented dry, which took about 10 days.
