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We took a slightly different tack this year. The bones of the rosé are the same as previous years, 85% direct press old vine, dry-farmed Carignane from Venturi vineyard. This year we blended in 10% old-vine, own-rooted, un-treated Zinfandel from Lodi as well as 5% skin-fermented Muscat from Contra Costa County. The Carignane brings the typical structure and acid that we're used to, while the Zinfandel lightens the body and has a lot of nice stone-fruit character, and finally, the skin-fermented Muscat gives a punch of aromatics and lift to the nose.