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2018 Brut Rosé Sparkling

2018 Brut Rosé Sparkling
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Always a favorite in our tasting room (and a favorite of Kathleen's), this small lot of méthode champenoise brut rosé sparkling wine is 100% Pinot Noir from our OGV Estate vineyard; it has a luscious mousse and a very fine bead. The colour is the palest of pink; the nose has all of the hallmarks of Olivet Grange fruit, including hints of fresh citrus, raspbery, gala apples, quince and brioche. A bright core of acid, along with a rich mouthfeel and a long finish showing great minerality, leave a clean, crisp palate impression. We see this not only as an apéritif, but as a serious food wine for a main course or a dessert.

Wine Specs
Pinot Noir
Russian River Valley
Vineyard Designation
OGV Estate
Harvest Date
August 2018
98% Stainless Steel, 2% French Oak
Bottling Date
June 1, 2020
Residual Sugar
Alcohol %
Wine Profile
Tasting Notes
This sparkling brut rosé is pale salmon pink in color with good mousse and very fine bead. On the nose, there is Mandarin orange, tangerine, dried and fresh strawberry, tart cherry and brioche. On the palate, experience strawberry, citrus zest, watermelon, and a hint of raspberry and mineral.
Winemaker Notes
We hand-picked into half-ton bins, getting the grapes to the winery before 9 a.m. Grapes were whole-cluster pressed with free run juice going to the cuvée. The cuvée and taille (the press fraction) were fermented separately. Only a small fraction of the taille was used in the assemblage. The wine settled for 36 hours and was kept at 52° F to 54° F. We racked to a fermenter and began fermentation using Quartz yeast. Fermentation was carried out at 51° F until 2 Brix when we shut off the cooling to finish the fermentation. We settled the wine for 4 months on the lees before assemblage. At Inman we look for aromatics, structure, and overall texture and balance. This is a single-vineyard sparkling wine made from one pick and one press, so options for blending were limited. The wine was tinted with 2% barrel-aged ML complete OGV Pinot Noir from the prior vintage. This tinting helps reduce bitterness or phenolics that could come from fermenting with color in the primary, and adds texture along with Pinot Noir character. Once blended, the wine cold stabilized. It was crossflow filtered and bottled with additional yeast and sugar. The wine received 18 months of aging on the lees. A 4 day mechanical riddling cycle was followed by disgorging. Dosage was 0.5g/L sugar dissolved in wine, not water, with no added SO2.
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