2015 Rosé di Grenache
Trails End Vineyard

Rosé 2015.jpg
Rosé 2015.jpg

2015 Rosé di Grenache
Trails End Vineyard



Grenache is a red grape that originated in northern Spain before making its way to the southern Rhone region of France where it is a staple varietal. Our Grenache destined for Rose production comes from Trails End Vineyard in Potter Valley, at the northeast corner of Inland Mendocino County. Sitting at the headwaters of the Russian River at 960 feet of elevation, the Grenache block is well suited for accumulating great flavors and aromas but without accumulating too much sugar, therefore keeping a high level of natural acidity and low levels of alcohol in the wine.

Harvest notes

2015 delivered another superb harvest season.  Despite many challenges such as wildfires, a fourth year of drought and one of the earliest seasons on record, the quality was very high across the board.  The season began with a mild winter that resulted in early bud break followed by bloom and then a cooler than normal springtime contributed to smaller grape clusters than normal.  The smaller berries within each cluster helped intensify the flavor and aroma compounds and made white wines that are fruit-forward and aromatic, and reds that have great depth and intensity with pleasant tannins.

Winemaker’s notes

The nose exhibits notes of grapefruit, strawberry and watermelon with a hint of lychee in the background.  The palate displays a generous amount of natural acidity that makes it bright and crisp.  It is yet round and balanced with an excellent lengthy finish.  This wine is an ode to Provence.

Vineyard statistics

Appellation: Mendocino County
Sub AVA: Potter Valley
Year planted: 2006
Elevation: 960 feet
Exposure: N/A
Orientation: North-east to south-west
Clone: 362
Rootstock: 420A
Soil: Clay loam
Yield: 4 tons/acre

Wine statistics

Harvest date: September 13, 2015
Brix: 22.1
Fermentation: De-stemmed and crushed into macro-bins. Juice allowed skin contact for 48 hours prior to pressing in a stainless steel tank for fermentation at 55ºF to dryness. No malolactic fermentation.
Aging: Aged in neutral French oak for five months with lees contact and stirred once a month to increase mouthfeel.
pH: 3.19
TA: 6.2g/L
Alcohol: 13.5%
Cases produced: 308

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