Gold Medal - 2025 San Francisco Chronicle Wine Competition
Winemaking
100% Pinot Noir from Sonoma County. Made in a Saignée method which captures the essence of the fruit just after harvest. Fermented in neutral barrels, allowing this delicate grape to express its unique character.
Temperature
Serve rosé chilled between 45° and 50°F. Chill down for 2–3 hours, or put it in an ice bucket with ice and water at the table.
Glassware
Use a large stemmed glass with a short bowl and slight taper, and fill it to about one-third of its capacity and give it a swirl.
Analysis
Varietal: 100% Pinot Noir
Appellation: Sonoma Coast, Sonoma County
pH: 3.28, TA: 6.3 g/L
Alcohol: 13.9%
All Wines
93 Points
Juice explodes out right of the glass with its dark purple in color and bursting aromas of black cherry jam, boysenberry, raspberry and wild cherry interlaced with hints of baking spice, espresso bean, and toasted nut. The palate is ripe and juicy with flavors of dark cherry, huckleberry and raspberry perfectly integrated with notes of spice, dark chocolate, and a kiss of toasty oak.
96 Points
Aromas of blackberry, black cherry, huckleberry, floral violet and savory spice. The palate is full and layered, with robust, age-worthy tannins and gorgeous flavors of dark berries, mocha and chocolate-covered cherries mingling with hints of graphite, fig and fine leather. Smooth tannins, firm structure and silky texture coat the palate on route to a long, generous finish.
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