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2017 Endless Crush Rosé of Pinot Noir

2017 Endless Crush Rosé of Pinot Noir
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$38.00
 
SKU: IF17ROSFUT

The first time I had an elegant dry rosé wine was on a simple but romantic picnic with my husband Simon in Provence 25 years ago. Local cheese, bread, fruit, the fabulous, dramatic scenery and that Provençal wine with its delicate salmon pink color, crisp acidity and floral aromas forever linked in my mind rosé wines and al fresco dining with romance. In 2004, Simon and I harvested Olivet Grange Pinot Noir on September 1st, which was our 20th wedding anniversary. To celebrate and mark the occasion I made a special rosé, which I called “Endless Crush”. 

Some rosés are made as a byproduct of red wine by bleeding off (saigner) some of the juice early in the production process to create a higher ratio of skin to juice, which will concentrate the resultant red wine. Endless Crush® is not made in this manner. The intention from the start was to create a rosé separate from our Pinot Noir. Rosés made intentionally, rather than simply by drawing off the freerun juice, tend to have greater complexity and structure because the entire cluster is destemmed and then the grapes are pressed within a few hours of destemming.

This 2017 vintage of Endless Crush® is made entirely from our organically farmed, Sonoma County Sustainable, Olivet Grange estate fruit; like that first rosé I enjoyed in France, this wine is a beautiful, pale, delicate pink and is crisp and refreshing. 

Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Russian River Valley
Vineyard Designation
Olivet Grange Vineyard
Harvest Date
August 2017
Acid
0.6
pH
3.3
Bottling Date
November 7, 2017
Residual Sugar
0.1
Alcohol %
12.9
Wine Profile
Tasting Notes
This wine is pale pink, with aromas of wild strawberry, watermelon, honeysuckle, guava, and ruby grapefruit zest. On the palate, there is strawberry, mineral, blood orange, and watermelon rind.
Winemaker Notes
The fruit was harvested by hand at night, and was destemmed and left to cold soak in half-ton macro bins for a few hours. The fruit was then moved to a Diemme press and pressed on a delicate white wine cycle. The juice was moved to tank for cold settling, racked and then inoculated for primary fermentation using a Provençal yeast strain. It aged in stainless steel on the lees until it was prepared for bottling. After cross-flow filtration, the wine was bottled under Stelvin closure.
Production
1,215 Cases
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