2023 Sangiovese Rosé
Tasting Notes
Our 2023 Sangiovese Rosé is a refreshing, light-bodied wine featuring captivating aromas of fresh cranberry, raspberry jam, red cassis, and kiwi juice. The brisk palate, accentuated by bright acidity and a hint of natural residual sugar, unfolds flavors of strawberry, candied cherry, and hints of watermelon, concluding with a vibrant mixed berry medley on the finish.
Awards
91 Points, Paul Gregutt (2022 Vintage)
91 Points & Best Buy, Wine Enthusiast (2022 Vintage)
Vineyard Designation
100% Estate Grown. Sangiovese grapes thrive in the moderate climate of the Yakima Valley. To maintain the bright acidity and lush red fruit traits this wine possesses, we meticulously managed the Sangiovese’s canopy to allow for lots of exposure at just the right moment.
Vintage Notes
The 2023 vintage in Washington state is what we like to call normal. A mild winter gave way to a chilly start to Spring. We saw record-high temperatures by mid-April, causing the vines to come to life around the 3rd week of April. Spring temperatures were average, creating nice growth in the vineyard. Meticulous management of our vineyard blocks allowed us to manage the rapid growth and achieve our targeted crop-load sizes. June and July were very hot, one of the hottest on record for Washington State. We saw veraison fairly early in July, about 2-3 weeks earlier than usual. Having such a hot start to summer led to rapid ripening. When grapes ripen too fast, we see lower acid levels. Seeing some of the lowest acid levels in years isn’t a big issue as it is easily corrected in the cellar. Overall, the 2023 vintage stands out as truly exceptional. The grapes we harvested during this season were among the ripest we’ve witnessed in years. The flavors are amazing from this vintage – our white wines showcase bright tropical fruits with balanced, brisk acidity, and the red wines are robust yet elegant and finesse in structure. Dark berry flavors with refined tannins will create world-class wines from this vintage, which can be enjoyed in their youth or have the ability to cellar for many years.
Winemaking Notes
Harvested in early October in 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 was critical to achieving the salmon-like color of this wine. After pressing, the juice was then cold-settled, racked off the solids, and prepared for fermentation. Inoculated with a special yeast strain, the wine was then fermented at a cool temperature of 58° Fahrenheit. These cooler fermentation temperatures helped create beautiful aromatics and flavors. Fermentation lasted for 25 days finishing with just a tiny amount of natural residual sugar (0.8%) to provide the perfect balance to the naturally high acidity of the wine. After fermentation was complete, the lees were stirred twice a month for two months to build roundness to the palate and naturally soften 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.
Food Pairing
Melon and Prosciutto
Shrimp Tzatziki
Roast Turkey
Brie or Pecorino
- Varietal Composition: 100% Sangiovese
- Appellation: Yakima Valley
- Aging / Barrel Program: 100% Stainless Steel
- Cases Produced: 2,168
- Alcohol: 12.6
- pH: 3.34
- Acidity: 7.0 g/L
- RS: 0.8%
- Ageability: Enjoy now through 2029, with optimal maturity in 2027.