To attain bright fresh varietal characteristics the grapes were harvested earlier than normal in the cool hours of the morning. They were then destemmed and must-chilled immidiately, and was then drained and soft pressed only after which the settled juice was racked, then warmed and inoculated. All varieties were separately fermented in stainless, old neutral oak and foudre, and blended prior to final maturation. As a final blend the batches were racked off gross lees, while maintaining light lees contact for 6 months to allow the mid-palate to build texture and depth. The wine was then left to settle before being clarified, filtered and bottled.
A wine that proves that if you have it and know how to blend it, anything is possible. This contains six varieties; if you can guess them all, I'll take my leave. A rose-quartz-pale-pink hue in the glass. Tangerines, Pink Lady apples and white strawberries, some cantaloupe and Aperol-like bitterness. A skerrick of strawberry-slushie sweetness. The wine is dry but achingly fruity and tingly with acidity. Perhaps the most succinct gilbert rosé I have seen. - 93 points, Shanteh Wale
