Cart 0 items: $0.00
2023 Rosé
Wine Specs
Vintage
2023
Appellation
Okanagan Valley
Acid
5.4 g/L
pH
3.8
Bottling Date
September 15 - 19, 2023
Residual Sugar
2.16
Alcohol %
14

2023 Rosé

Our Rosé was inspired by the elegance, simplicity, and beauty of a classic Provence-style Rosé. Elegant scents of grapefruit, chilli, red apple, rose water, mandarin, arugula, and gooseberry on the nose. The palate is powerful yet smooth, featuring flavours of red licorice, pomegranate, grenadine, red beet, and fresh strawberry.
In Stock
Add To Cart
$32.00
 
SKU: 396677-23
Blend: Grenache, Mourvèdre, and Pinot Noir

 

Wine Profile
Tasting Notes
A Provence-style Rosé composed of Grenache, Mourvèdre, and Pinot Noir. Elegant scents of grapefruit, chilli, red apple, rose water, mandarin, arugula, and gooseberry on the nose. The palate is powerful yet smooth, featuring flavours of red licorice, pomegranate, grenadine, red beet, and fresh strawberry.
Vineyard Notes
In 2023, it was remarkably hot following a long cool spring. Ripening was quick, leading to an early harvest to preserve the bright acidity and freshness of the varietals. We picked the Grenache and Mourvèdre three weeks earlier than in 2022. In the Okanagan, Pinot Noir predominantly produced secondary fruit, which added unique qualities to the ferment.
Production Notes
With Grenache and Mourvèdre suffering catastrophic losses during the winter, we had to supplement our delicate Rosé cuvée with Pinot Noir this vintage. The result was outstanding; this vintage still represents the simplicity and herbaceousness our Rosé is known for while delivering a unique expression for the South Okanagan. The Grenache, Mourvèdre, and Pinot Noir were direct-pressed and fermented separately. We used our signature French yeast on each varietal, fermenting them all at 19°C to retain phenolics within the ferments and to drive a candied, spicy finish. Each varietal was kept on lees for three weeks before being blended together. We employed the Saignée technique to concentrate another red ferment while draining fresh juice off for colour and to add some spice and structure to the Rosé. This year's Saignée was from one of our Gamay ferments.