The 2013 harvest was one of the hottest years on record. A moderate winter led into a warm spring and a very hot summer. We saw veraison two weeks earlier than normal, and began harvest a week ahead of schedule. A warm, dry September allowed for longer hang time of the grapes, which contributed to concentrated flavor development along with ripe tannins. Winemaking: As each variety was handpicked from our Spice Cabinet estate vineyard, the grapes were gently destemmed into small 1 ton fermentors. Following a 24 hour cold soak to allow for some color extraction, a small amount of juice was drained from each fermentor. The juice was settled, racked and then inoculated with a rose' specific yeast to begin the fermentation. The fermentation was stopped at 9.9 g/L residual sugar to balance the acidity. Each of the individual varieties were blended together to create this rose.
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