Rose, Joel Gott
To make a Provence-style Rosé, fruit was sourced from Monterey, Santa Barbara and Paso Robles. Grenache makes up the larger part of this blend and is sourced from the marine-influenced Monterey and Santa Barbara areas with a small amount of Grenache Blanc, Cinsault and Counoise coming from Paso Robles, all within the Central Coast AVA. After harvest, the fruit was whole cluster pressed upon arrival at the winery. To help preserve the wine’s fruit and natural acidity, reductive winemaking was used to limit the amount of oxygen the wine has exposure to during fermentation in stainless steel tanks.
|SKU||Case Size||Bottle Size|