It always makes me happy to revisit old recipes, particularly ones which created such fond memories, like baking a cake only for special occasions – the flavors capture a pleasurable moment in time which makes them even more cherished. As such, I choose not to produce a Rosé every vintage, however the Pinot Noir fruit from the 2017 vintage beckoned me to do so; that and the constant queries from loyal supporters about when I’d bake another one.
We made very small quantities and as such it has a limited release to the cellar door.
Sourced from our Uley vineyard, a single clone of Pinot Noir grapes was hand harvested on April 12 at a Baumé of 12.8°, pH 3.42 and titratable acid 9.2 g/L. After crushing and 48 hours of skin contact, the must was drained and gently pressed to tank for cooling and settling prior to yeast inoculation one week later. A slow, cool fermentation allowed preservation of primary and fermentation-derived fruit characters.
Bottled June 26 2017, alcohol 13.5%. Pastel pink in colour, the aromas and flavours are those of strawberries, rose petals and Turkish delight. The palate is dry, finishing with lingering fruit flavours and crisp citrussy acidity.
Stocks wont last long as spring and summer approach, so feel free to pop into the cellar door and have a splash and be part of something that only happens once-in-awhile.