Wine Creek Ranch Rosé 2023
WINEMAKING NOTES Each varietal was handpicked at perfect maturity for Rosé, giving us fruit that is intense in flavor, lower in alcohol, and with balanced acidity. Lots were cold soaked, pressed, and vinified separately. Cool fermentation, no malolactic and aging in both stainless steel and neutral barrels results in a pure, focused wine that perfectly reflects its terroir and varietal makeup. In 2023, our Petite Sirah really shined in the cellar, so its inclusion was increased, adding subtle yet bright darker fruit notes along with a beautiful violet-tinged color. THE WINE Star bright with a gorgeous pale salmon color that borders on rose gold. Aromas of cherry blossom and guava mix with river rock minerality and a hint of white pepper. In the mouth, guava flavors persist and are complimented by passion fruit, tart strawberry, pink grapefruit, and a touch of green herbs which are balanced by a bracing acidity. Made with organically-grown grapes TECHNICAL NOTES VINEYARD: 100% Wine Creek Ranch, CCOF-certified organic estate COMPOSITION: 53% Grenache, 22% Petite Sirah,14%Counoise, 7% Mourvèdre, 4% Primitivo
Composition
53% Grenache 22% Petite Sirah 14% Counoise 7% Mourvèdre 4% PrimitivoVineyard
Wine Creek RanchAlc. %
13.1%| Organic | Yes |
|---|---|
| Sustainable | Yes |
| Closure | N/A |
| Bottle Size | Standard |
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Quivira Vineyards & Winery
Quivira Vineyards’ is a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals, built upon intentional winegrowing and a thoughtful commitment to sustainable and organic farming. Quivira’s philosophy is driven by the seamless vision of quality shared between winemaker Hugh Chappelle and vineyard manager Ned Horton. Together, they have integrated the vineyard and winery where farming practices are optimally aligned with the desired characteristics of the finished wine.
The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging - both oak and acacia wood.
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