Sonoma County

Alcohol / pH

14.1 % / 3.40

Titratable Acidity

0.56 gms / 100mL

Cases Produced


Suggested Retail



Sonoma County


In some years, the growing season progresses so evenly that we can precisely predict the date when grapes reach the ideal balance between acid, sugar, and ripeness.  2013 was such a year. As a result, we were able to make a rosé of Pinot Noir, our “Pinorosa”, that perfectly captures the fresh beauty of pinot noir in a quaffable summer wine.

In 2013, we employed the “saignée” method to produce our Pinorosa.  As usual when we make Pinot Noir, we de-stem the fruit and allow the skins and juice to “cold soak” for several days prior to initiating fermentation.  During the soak, we track the color and flavor profile of the juice carefully.  It’s challenging when you have a color / flavor profile in mind - each tank of juice and skins progresses quite differently.  For our first 2013 lot, we waited 42 hours as the color was slow to leach out of the skins.  For the final two lots, we extracted juice after a mere 16 hours of soaking. 

The extraced juice undergoes slow, cold and controlled fermentation in stainless steel to preserve the fresh pinot noir fruit flavors and aromas.  The wine then rested on the lees with periodic stirring for 4 months, followed by bottling at the end of March.

Winemaker Notes

Our 2013 Pinorosa delights with an abundance of bright pinot fruit and spicy crispness.  The remarkable volume and texture leads you to think it has residual sugar, but the refreshingly bone-dry finish tells you otherwise.  This wine will go with just about any meal you like, but we especially enjoy it with a summer salad topped with chicken in mustard-dill sauce.  When you can’t make it to the south of France every year, this is the next best thing.


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