2018 Rosé of Pinot Noir
Estate Grown & Bottled
Add a touch of style to light fare and warm weather gatherings with this crisp dry rosé of 100% Pinot Noir with elegant berry and cherry notes.
Grapes. 100% Pinot Noir
Harvest date. October 3, 2018
Appellation. Finger Lakes
Viticulture notes. Our vineyard crew performs a great deal of hand-thinning & leaf removal on our blocks of Pinot Noir grapes to open up the canopy. The thinner crop allows the vine to focus its nutrients on the primary bunches. Greater sun exposure enhances ripening and encourages tannin development.
Winemaker. Matt Cassavaugh
Fermentation. In stainless steel tanks at low temperature.
Alcohol by volume. 12.5%
Residual sugar. 0.7%
IRF scale. Dry
Aging. In stainless steel tanks.
Acidity. pH 3.5, TA 6.8 g/L
Bottling dates. April 19, 2018
Production. 79 cases 750mL
Wine series. Classic
TTB ID. 17051-001-000185
Year first produced: 2015
Winemaking notes. After we harvest, crush and de-stem our Pinot Noir grapes, we maintain the juice in contact with the skins in a cooler for 24 hours, a technique called “cold-soaking”. We then direct-press, let the juice settle for 24 hours, rack, and ferment at cool temperature, into order to ensure the natural lightness and freshness of the wine.
Enjoying our Rosé of Pinot Noir
- At our winery in Fairport
- At CasaLarga.com for direct shipment to residences and workplaces in 37 states.
- 2017 World Wine Championships, www.tastings.com (Beverage Testing Institute)
- 2016 vintage: 91 Points, “Exceptional Wine”, 2017 World Wine Championships, www.tastings.com (Beverage Testing Institute)
- 2015 vintage: 89 Points, 2016 World Wine Championships, www.tastings.com (Beverage Testing Institute)
Aging: Store at 50º-60ºF and out of direct sunlight. This wine, like most unoaked wines, has been produced to be enjoyed while young and fresh, i.e. within roughly 2 years of bottling.
Serving temp: About 50ºF
Tasting notes. This crisp dry rosé of 100% Pinot Noir has lively natural acidity and exhibits delicate berry and cherry notes.
Pairing suggestions. Egg and cheese casserole, tuna sashimi, rice dishes, lamb tagine, grilled fish, fruit and goat cheese.