2008 Rosato Alegría Vineyards
Our 2008 Rosato beckons with its beautiful color and delicate aromas. Rich fruit fills each crisp, dry, and refreshing sip of this well-balanced, full-flavored rosé. A lush, creamy mouthfeel surrounds delicious flavors of bright cherry, strawberry, and cranberry that linger into the finish.
For our 2008 Rosato we used two different methods.
We picked and crushed Zinfandel with Petite Sirah, Alicante Bouschet, and other grapes in the field blend (and added a small amount of Einsett, a table grape that tastes like butterscotch). We let the crushed grapes soak overnight and then pressed off the juice to barrels for fermentation, discarding the skins and seeds. We followed the same technique with Syrah. The wine picked up color from the overnight skin contact as well as from juice of the red-fleshed Alicante Bouschet.
Then, when we crushed our Cabernet Franc and Sangiovese, we bled off some juice (the French call that method saignée.) and fermented the two varieties together. The difference in technique is that the skins and seeds remained with the rest of the Cab Franc and Sangiovese juice.
After fermentation, we blended the three lots and aged the wine in barrels for six months before bottling to allow the flavors of the different components to marry.
Note: When chilled, some tartrates may form, producing a harmless sediment.
Oct. 10,15,17 & 20, 2008
Brix at Harvest:
Aged for 6 months in 50% French and 50% Hungarian oak barrels; 8% new French oak
March 31, 2009