
Fruit
Earth
Acid
Body
Minerality
Notes from Color Collector:
"A rosé that won't fade with summer - made from Gamay grown at 1,600' elevation on a windy slope in the Columbia Gorge. Half of the grapes were whole-cluster pressed in a traditional basket press, the other half were gently foot trodden to give the wine its signature structure and electric pink color. Fermentation occurred with native yeast in a neutral puncheon barrel, and the wine aged on lees for six months before gravity racking and bottling. The final rosé is savory, sculpted and acid-driven with notes of cranberry and red currant."
Country
United States
Sub-Region
Colombia Valley
Region
Oregon
Varieties
Gamay
Farming
Sustainable
Soil
Loess
Winemaking
Fermentation occurred with native yeast in a neutral puncheon barrel, and the wine aged on lees for six months before gravity racking and bottling.