Vintage 2015
Wine Type Rosé
Varietal Pinot Noir
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

Tasting Notes

Crisp and elegantly dry, this Rose of Pinot Noir offers forward flavors of strawberry, guava, Bing cherry, and quenching watermelon. The wine’s fresh, juicy flavors jump right out of the glass and remain persistent through the long finish. It’s an ideal refreshing warm weather wine, yet has the complexity to stand up to rich, ample dishes. 

Vineyard Notes

The Etude Rosé of Pinot Noir is sourced exclusively from parcels on our Estate Vineyard in Carneros at Grace Benoist Ranch where the cooler climate is well-suited for producing a rosé of exceptional quality. The cooling influences of the San Pablo Bay and Pacifc Ocean allow for delicate maturation of the grapes and retention of the bright flavors found in the vineyard. 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

After three years of plentiful harvests, the 2015 vintage brought low, but outstanding yields. A mild spring and summer with almost no rain allowed the fruit to ripen at a very steady and deliberate pace, and picking began a few days earlier than 2014.  The drier-than-normal conditions and abundant sunshine contributed to the smaller berry size and low yields, resulting in wines with excellent concentration, color and flavor

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. 

Top