Description
Growing Season Winemaking Sensory Profile Varietal Composition: 74% Pinot Noir 19% Grenache / 7% Syrah Appellation: Napa Valley Final Chemistry: TA: 6.1g/L pH: 3.27 Alcohol: 13.9% Residual Sugar: 0.02% Production: 260 Cases Bottled: February 13th, 2024 Released: March 11th, 2024 T he “Vintage of a Lifetime” is how most winemakers will describe 2023. Heavy winter rain
Composition: 66% Pinot Noir 29% Grenache / 5% Syrah
The 2025 growing season in Coombsville was defined by balance, patience, and abundance. Ideal weather with few heat spikes and consistently cool conditions produced our largest yields to date, with perfect, pebble-like berries of exceptional quality. The long, cool vintage allowed for extended hang time, resulting in naturally lower alcohol levels and vibrant acidity. Strong canopy health throughout the season allowed us to open the fruit zone, promoting airflow and sunlight and ensuring clusters remained pristine despite a brief touch of rain in October. The resulting wines show beautiful color, depth, and precision, with an elegance that defines the 2025 vintage.
Whole cluster pressed, our fruit was fermented in 2-ton stainless steel tanks. The lees were stirred daily for the f irst couple of weeks to increase mouthfeel perception and the fermentation culminated in hand-selected neutral barrels.
The 2025 Rosé opens with an enchanting bouquet of ripe peaches, raspberries, and delicate rose petals. On the palate, it is bright and energetic, with refreshing hints of blood orange and grapefruit. A subtle mineral undertone weaves through a clean, lingering finish. Perfect for savoring in the golden days of summer!
as well as cooler growing conditions led to a delayed bloom and flowering, resulting in a longer hang time for grapes. Harvesting the entire vineyard in just two weeks, as opposed to the usual seven-week period, was a notable deviation from the norm and it is a testament to the dedication and hard work that goes into grape growing and winemaking. Patience and expertise were rewarded with an exceptional, age-worthy vintage. Whole cluster pressed, our fruit was fermented in 2-ton stainless steel tanks. The lees were stirred daily for the f irst couple of weeks to increase mouthfeel perception and the fermentation culminated in hand selected neutral barrels. T his could possibly be the best rosé we have ever made! Refreshing aromas of peach, guava and fruit punch combined with floral notes of rose petals will jump out of your glass. The balance of vibrant acidity and a delicate, elegant body creates an exceptional texture and a lingering finish
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