Our 2018 Marin Brut Rosé is an emphatic, resounding response to basic rosé. It offers savory complexity along with balanced red fruit characters. It is a serious, elevated rosé meant for contemplation but will lend itself to energetic consumption. Flavors linger on the palate and entice the next sip until the glass is empty. Very limited.
This wine is blend of two organically-grown vineyards in Marin County. Growing grapes in Marin county is not for the faint of heart. Marginal (cold) weather, disease, shallow soil, and lack of water all work against viticulture here. We are proud to get fruit from Marin and this wine is our love song to their efforts. Thank you!
Winemaking (Traditional + Modern)
After harvest, grapes were pressed whole cluster and settled for 1-2 days as juice. Clear juice helps to retain the purity and focus of this wine. The juice was fermented in barrel with native and commercial yeast at 60-70°F for 3 weeks. The fermentation sediment was kept with the wine in barrel for 9 months without the addition of sulfur dioxide. The wine was bottled with fresh yeast and a small amount of sugar.
After 9 months in bottle, the yeast had consumed the sugar, the sediment was removed, and we added back a small amount of wine and sugar. After a light dosage, the bottles were capped again in order to preserve the natural youth and freshness of the wine. We prefer crown caps as a final closure. They are safe and easy to open, and they are trusted across the world to age wines before disgorging (including Champagne!)