2021 Sangiovese Rosé
Our 2021 Sangiovese Rosé displays aromas of fresh cranberry, raspberry jam, and watermelon. The palate is brisk with balanced acidity and lingering flavors of candied strawberry, cherry licorice, and crème d’ cassis. The wine exits the palate with a vibrant mixed berry finish, showcasing its bright acidity and just a touch of natural residual sugar.
100% Estate Grown. Sangiovese grapes thrive in the moderate climate of the Yakima Valley. To maintain the bright acidity and lush red fruit characteristics of this varietal, we meticulously manage the canopy to allow lots of exposure at just the right moment.
The 2021 vintage will be recorded as one the warmest in Washington State history. With a mild winter and a warm spring, we saw bud break during the second week of April, about 1-2 weeks earlier than average. Then in late June, we experienced a heat wave for approximately 6 weeks. During this time, we saw over 35 days of 100+ degree temperatures, with some daily highs nearing 118 degrees! This period of extreme heat began when the grapes were in a cluster and berry size development stage, causing grapes to stress out weeks before we vintners would prefer. Smaller berry size led to an overall 30% reduction in crop sizes for us. Nevertheless, the flavors that these smaller berries produced were phenomenal! We also saw rapid ripening at a pace we have not seen since 2015, and this created a very early start to harvest. By the end of August, we had brought in nearly 150 tons of sparkling wine grapes and Sauvignon Blanc grapes, hands down an August record for us at Airfield. By the end of September, we had crushed every white varietal, which was beneficial for us in winemaking as we could then give 100% of our attention to red varietals. October started off with nice warm temperatures and the pace of grape harvesting was going very well with ideal ripeness and exceptional quality. By the third week of October, we did see several freezing events causing our canopies to die. With only a limited amount of fruit remaining, it was easy for us to harvest the last remaining fruit before the end of October. In the end, the 2021 vintage made outstanding wine. Our white wines showcase bright fruit aromas with brisk acidity. Our red wines display dark fruit elements with structure and finesse. The wines created from 2021 will be age worthy and enjoyable in their youth and will be wines that will make a lasting impression.
Hand-harvested in late September during the cool, early morning hours, the grapes were sent directly to the press as whole clusters. Sangiovese grapes can extract a lot of color during pressing so managing our press extraction is critical to achieving our salmon like color in the wine. After pressing, the juice was cold settled, racked, and prepared for fermentation. Inoculated with a special yeast strain, the wine was fermented at a cool temperature of 58 degrees to retain the beautiful aromatics and flavors. Fermentation lasted for 26 days finishing with just a tiny amount of natural residual sugar (0.55% residual sugar) to help balance the wine out with its naturally high acidity. After fermentation was completed, the wine’s lees were then stirred twice a month for two months to build roundness to the palate and naturally softening the wine. The wine was then stabilized, filtered, and prepared for bottling.
* This was produced in a vegan manner meaning no animal byproducts were used in the production of this wine.
Melon and Prosciutto
Brie or Pecorino
- Varietal Composition: Sangiovese
- Appellation: Yakima Valley
- Cases Produced: 2,100
- Alcohol: 12.9
- pH: 3.35
- Acidity: 6.6 g/L
- RS: 0.55%
- Ageability: Now through 2025