2019 MATTHIASSON Rose
The blend is approximately 45% Syrah, 35% Grenache, 15% Mouvèdre, and 5% Counoise.
We grow the fruit specifically for rosé, which means that we keep the vines a little happier than for red wine, making plump juicy grapes that are vibrant and refreshing. To capture that zesty brightness, we harvest very early, barely past veraison, similar to the level of ripeness for sparkling wine. We capture the fruit when it is high-toned, crisp, and refreshing. Both vineyards are lovingly farmed organically.
We whole-cluster press the grapes, settle in a cold tank for 24 hours, then ferment and age the wine “sur lees” in stainless steel barrels. To preserve the acidity we prevent malo-lactic fermentation. We keep the barrels shut tight, no topping or stirring, and the wine is never racked, fined, or cold-stabilized, but since it is ML negative it is filtered before bottling.
3.43 pH, 7.2 g/l TA, 11.5% Alcohol. 1,888 cases produced.
Sergio Villanueva farms the Windmill vineyard for the owner Jeff Morgan under our direction and tutelage. He knows every vine practically by name, and carefully nurtures the vineyard with tremendous pride. The Windmill Vineyard is situated on pinkish gravelly alluvial soils in the Dunnigan Hills AVA of Yolo County. It is a hot climate, and the fruit ripens fast, allowing us to harvest ripe fruit at low sugar levels, keeping the alcohol moderate.
Sheri Hurley, with some equipment and labor help from us, lovingly tends her tiny Syrah vineyard at the base of the Silverado Trail in Napa Valley. The Hurley Vineyard is a tiny one acre vineyard alongside the Napa River growing on cool clay soils, with morning fog and afternoon breezes that swoop in most days through the Golden Gate and across the San Pablo Bay. The fruit ripens slowly and retains tremendous acidity and citrusy freshness, and is the perfect foil to the soft and broad character of the fruit from the much warmer climate Windmill Vineyard.