Refreshingly dry, with a rosy hue and vibrant pomegranate, guava, strawberry and floral aromas and flavors. We sourced Malbec, Cabernet Franc and Cabernet Sauvignon grapes from one of our favorite vineyards in Calistoga, at the northern end of Napa Valley. Fermentation and sur lie aging in stainless steel barrels developed our rose's pure fruit expression and silky texture. With the twist-off closure, you don't need to remember a corkscrew for your picnic!
A stunning pale, petal pink color in the glass, our 2018 Malbec Ros is an elegant, restrained style of dry rose. Fragrant aromas of fresh cherry, rhubarb and jasmine floral notes lead to a flavorful yet delicate palate with undertones of briny minerality. This wine is intended to be enjoyed in its youth and is a perfect accompaniment to a wide selection of summer fare.
The Malbec grapes for this wine come from our sister estate BV Ranch #12 in Calistoga at the very northern reaches of the Napa Valley. The very warm daytime temperature and brisk nights along with lean, well-drained soils give our Malbec grapes enticing ripe, dark-fruit, floral and subtle spice character which are characteristics we find charming in a delicious Ros.
The Malbec fruit for this wine is from the historic BV Ranch 12 Vineyard and is grown specifically for making a Ros wine. With Ros as the intention, not an afterthought, we pick these grapes at approximately 22.5 Brix, destem and cold soak the fruit on skins for 6 hours prior to fermentation. The juice is then pressed, settled, then racked to concrete upright vessels for fermentation. Fermentation lasted approximately 20 days where specifically selected yeasts were used to enhance the vibrant fruit character in our Ros .
Growing up in the San Francisco Bay Area, David was the first member of his Italian-American family to attend college, enrolling at the University of California, Davis, where he earned degrees in Viticulture & Enology as well as Italian in 1998. He discovered winemaking after some persuasion by a fellow schoolmate to take an Introduction to Winemaking course and recalls the experience as being, “very difficult but also challenging and fascinating. It was truly the right place at the right time.” Prior to graduation, the Hayward native moved to Barbaresco, Italy to gain in-the-field cellar experience and fell in love with the old-world style of craftsmanship, before returning to the US to work as a protégé under respected winemaker Ray Einberger in Washington State.