2011 Rosato Alegría Vineyards
Gold Medal - 2012 Orange County Fair Wine Competition
The bright cherry in the nose appears again on the palate, where it joins hints of raspberry, plum, and white peach. The creamy texture, juicy flavors, and buoyant acidity are in perfect balance as the wine lingers on.
No matter the season, when we want a crisp, full-flavored wine, we choose our Rosato.
We have made a dry Rosato each year since 2005, varying the blend year-to-year by selecting grapes from different parts of the vineyard. 2011 was the first time we included Dolcetto, blending it with Sangiovese, Cabernet Franc, and Viognier. We bled off some Dolcetto juice from the tank the morning after crushing it, and before the remaining Dolcetto started to ferment on the skins. The French call this method of bleeding off juice prior to fermentation saignée.
The Sangiovese, Cabernet Franc, and Viognier were crushed, left on their skins overnight, and pressed the day after crushing. The wine’s striking color developed from a combination of overnight skin contact and pressing. The Dolcetto saignée juice was fermented in oak, while the other components were fermented in stainless steel with an assortment of yeasts. The different lots were combined after they fermented to dryness. Malolactic fermentation was inhibited to maintain crispness. The wine was aged for five months in neutral barrels (three years and older), which allowed the aromas and flavors of the different varietals to marry.
September 30, October 2 & 7, 2011
Brix at Harvest:
Aged for 5 months in 58% American and 42% French oak barrels
February 12, 2012