Vintage 2018
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. Our Grace Benoist Ranch Estate fruit was grown, picked and vinified specifically for this bottling are used to create our vibrant and dry Rosé. 

Clones Martini, Parmmard, Dijon 115

Tasting Notes

Gracious and elegant, bright and delicate, this Rosé is still robust with aromas and flavors of raspberry, strawberry and crisp red Delicious apples. Notes of dried herbs, mint and a touch of cinnamon are evident in the well balanced, medium-bodied wine with a lingering, notably pleasing finish. Bold enough to go beyond just warm weather sipping, this is an ideal apéritif well suited to grace holiday tables and memorable meals all year round.

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.

Vintage Notes

A near perfect season, welcomed after several tense vintages, began with abundant February rains followed by drying sun and weather that allowed for even flowering and bud break. The slightly later start was followed by consistently ideal weather, with harvest for Rosé in early September. Generally normal to heavier fruit with great flavor and complexity will be the hallmark of the season.

Winemaking Notes

This distinctive wine was crafted with Pinot Noir grapes that are grown specifically to showcase the attributes we desire in our rosé. Handpicked at night, the grapes are brought to the winery and gently whole cluster pressed while the fruit is still cool, being careful to have minimal skin contact. The juice was transferred to older French oak barrels and fermented under cool temperatures. The wine is then aged sur lie (on the lees) for four months, with no malolactic fermentation, to preserve crisp acidity and high toned delicate aromas.