2016 PINK FREUD
The grapes used to produce this massively popular wine were harvested in the fall of 2016. The Merlot and Pinot Noir were treated like red wine grapes and were allowed to cold soak on skins for 2 days before the juice was drained away from the red skins. After the bleeding process, the juice was then treated like white wine and racked to a stainless steel tank for primary fermentation. The cold soak helped extract the lovely pink color you see in the final product. Using this traditional Saignee method, the wine has more mouth feel and also tends to retain fresher fruit flavours.
The same yeast was utilized in the different pressing tanks of juice to allow the grapes natural fruity characteristics to come through and shine. The fermentation temperatures ranged between 12-18 degrees, typically at lower temperatures more fruity and complex flavors will develop.
After alcoholic fermentation was complete the wines were chilled to -2 for cold stabilization, and treated with a bentonite fining to provide heat stability. The wine was then blended in stainless steel vessels to age and mature. The final blending process allowed the different wines time to harmonize and settle before bottling.
This attractive rosé is balanced with intense aromatics of strawberry yogurt, red licorice and blackberry jam. The palate has intense concentration of red plum, sweet cherry and fresh strawberry shortcake. The mid-palate is round and juicy because of the natural residual sugars and acidity, creating a balanced off-dry finish. Enjoy this wine chilled with cheese and fruit, or on its own on a warm summer day.