34% Mataro, 30% Grenache, 17% Zinfandel, 15% Black Malvoisie, 4% Counoise
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Dry Creek Valley
Pale salmon hue with aromas of strawberry, fresh-cut melon, orange peel, and rose petal. Crisp and dry on the palate with a bright, refreshing finish. JO (3/21)
The grapes for this rosé are pressed as whole clusters and the juice fermented to produce a dry, crisp and refreshing wine. It is made primarily from mataro and grenache grown at our Lytton West Estate, and bottled early to be ready for the return of warm summer weather.
Our first Lytton Estate Rosé was 2016. Each year, since then, we make a rosé culled from the range of rhône varieties and zinfandel planted throughout our Lytton Springs vineyard. Extemporaneously produced by taste, the makeup of the wine changes vintage-to-vintage. As such, each spring upon release, it offers a unique opportunity to experience an old vineyard from a fresh angle.
Rainfall: 21.2 inches (below normal)
Bloom: Late May
Weather: Total rainfall for the season was 21.2 inches, roughly two-thirds normal. Rains in March and April helped the vines get through the summer.
Harvest Dates: 22 – 23 August
Grapes: Average Brix 22.1˚
TA: 5.58 g/L
Fermentation: 100% direct-to-press whole cluster; natural primary and secondary
Aging: 100% Stainless Steel
Hand-harvested, sustainably grown, estate grapes; whole-cluster pressed; fermented on the native yeasts, followed by a full malolactic on the naturally occurring malolactic bacteria; minimum effective sulfur for this wine (15 ppm at crush and 29 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
Average Rating: 89.4
No. of Tasting Notes: 20
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