Vintage 2014
Region Carneros
Winemaker Jon Priest

While often thought of as an ideal warm-weather wine, rosé is now gracing tables year-round, with the complexity to stand up to rich, ample dishes.

Source: Etude Estate Vineyards at Grace Benoist Ranch, Carneros, Napa Valley
Varietal Composition: 100% Pinot Noir
Vinification: 100% French Oak for 4 months
Production: 1,314 cases

Tasting Notes

A captivating rose pink hue attracts the eye to this well-structured Rosé before it reveals persistent aromas of bright red fruit. The wine fills the palate with similar fresh flavors of red cherry, cranberry, strawberry and quenching blood orange. With notable vibrancy, the wine’s natural acidity makes it a refreshing complement to an assortment of cuisines.

Vineyard Notes

The Etude Rosé of Pinot Noir is sourced exclusively from our Estate Vineyard in Carneros at Grace Benoist Ranch. The cooling influences of the San Pablo Bay and Pacific Ocean allow for delicate maturation of the grapes and retention of the bright flavors found in the vineyard at the start of each harvest. This distinctive wine is crafted with Pinot Noir grapes that are grown specifically to showcase the attributes we desire in our Rosé – fresh aromatics, vibrant flavors and natural acidity.

Vineyard Notes

Despite drought conditions, the 2014 vintage proved to be ideal, with excellent quality reminiscent of 2012 and 2013.  The winter was one of the driest on record in California, but substantial rains in early spring were timely and set up the vines for a strong start.  Summer temperatures were milder than expected with no extremes, and after early budbreak and veraison, harvest was unusually early in 2014.

Winemaking Notes

This distinctive wine was crafted with Pinot Noir grapes that are grown specifically to showcase the attributes we desire in our Rosé – fresh aromatics, vibrant flavors and natural acidity.  Handpicked at night, the grapes are then brought into the winery and whole cluster pressed while the fruit is still cool, with minimal skin contact.  The juice was transferred to older French oak barrels for fermentation, and then allowed to age undisturbed for four months.  The barrels were carefully selected for assemblage to ensure the highest quality of wine.

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