The Pinot Gris and Pinot Noir grapes used in this blend came from 20 and 30 year old vines, respectively, grown at an elevation of 650 feet. Old vines lend a natural balance to the wine. These two varietals were co-fermented together to increase complexity and balance.
The 2018 Rose from Vitae Springs Vineyard, in the South Salem Hills area of the Willamette Valley, opens softly with a rolling, delicate mouthfeel and lively acidity. It grows into an amiable assortment of fresh flowers, pear, apricot, and other stone fruits. 100% dry. The aromatics fully blossom over a subtle, yet telling smile.
Picked on September 24 at a sugar concentration of 21.2 degrees Brix & an acidity of 3.33 pH. The bins of grapes were foot-treaded in order to help extract more flavor & color from the skin. The primary fermentation completed within about 3 weeks, and the temperature stayed effectively between 60-65 degrees. Cooler fermentation temperatures allow for more delicate, yet high-toned aromatics to develop. The secondary (malolactic) fermentation was encouraged to finish in order to soften the acidity and broaden the palate. It was aged on the lees until bottling.