94 points – Campbell Mattinson
92 points – Regan Drew
Leading up to the 2018 vintage my intention was to make a blush wine from pinot grigio with some skin contact, but at the eleventh hour I decided to make a white wine instead. This wine was so well received that I did the same in the following years. I then decided to make my first rosé from sangiovese, my favourite variety for the style. The reason I love sangiovese as a rosé variety is you can get a pale slightly bronze colour, plenty of fresh red fruits but also a dry and savoury expression.
I wanted to pick the fruit early to preserve acidity and freshness. The maceration was the time it took me to drive the fruit back from the vineyard to the winery, return the rental truck, and come back to send the grapes to press, all up about 4.5 hours. After juice settling, two mature red barriques were filled and the rest to stainless steel for fermentation. The wine was blended then bottled in August of 2019.
There is a saying that goes something like, "the most beautiful rose can have the sharpest thorn". Much like the name for my pinot grigio, the image I was attempting to convey was that though this is a lovely pretty and bright rosé, it is dry and has a bit of bite to it. The saying also suggests that no matter how perfect something may seem there is always another side to it.