2016 Rosé of Pinot Noir
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I have been known to think too much. Anyone who has visited me at the winery knows that I will expound at considerable length about the current vintage, the wines I make, my views on winemaking in general. I am the son of an academic so I suppose it’s in my DNA. None of that applies to my rosé, however. I hardly give any thought to the rosé after I have put it in the barrels to ferment. Every year I do it exactly the same way. I do almost nothing to it until it’s time to finish and bottle it. You might think this would make me a bit uncomfortable but actually I find it kind of liberating.
In 2016 conditions were excellent for the production of high quality rosé. The juice was high in acid, a bit higher than normal for the level of ripeness. This of course is good for all the wines but especially for rosé, which can be pretty drab when it’s lacking in acidity. Extract in the skins was high, so even though the juice was removed from the skins after minimal contact, the wine has a touch of tannin that gives it great energy. And the weather leading up to harvest was mild so the flavors in the grapes are fresh, not cooked. All of this is good for rosé. It’s good for all wines, actually. The Rosé comes entirely from The Shop. As you know, I now have Gamay at the Shop in addition to Pinot Noir, and I put a little in the rosé again this year. By itself, the Gamay juice is pretty tart. Add it to the softer, fruitier Pinot Noir juice and it adds a jolt of energy to the wine. It’s a nice combination. 120 cases made.
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