A cool site less than 5 miles from the Pacific is not what we would normally consider for Grenache but the metrics become different when it’s planted specifically for rosé. These are our only Estate grown grapes for Malene. Because we farm them with our own team, they get a lot of special attention and that makes a difference. The clay loam soils on this cool site delay ripening and harvest occurs in October. This delayed ripening is good for rosé, giving full flavor development at lower sugars. The fruit has to travel less than 1/4 mile to the winery so it arrives in perfect condition.
The grapes for our Estate Rosé of Grenache are hand-picked and sorted in the cool of the early night, arriving on our crush pad with the dawn. They are whole cluster pressed to neutral French oak barriques using a very gentle press program similar to what is used in Champagne. Allowed to ferment with indigenous yeasts and put through partial malolactic fermentation, this wine is aged on lees for six months with periodic batonnage to promote richness and complexity. A small portion of carefully selected new French oak adds structure to the mid palate of the wine.