Refreshingly dry, with vibrant strawberry, pomegranate and floral aromas and flavors. We sourced Malbec and Cabernet Franc grapes from two outstanding vineyards in the Calistoga appellations of Napa Valley. For a beautiful rose color, vibrant flavors and silky texture, we combined whole cluster pressing with the French saignée method. With the twist-off closure, you don’t need to remember a corkscrew for your picnic!
Aging: 100% Barrel Fermented in Stainless Steel Barrels
Varietal Composition: 92% Malbec, 8% Cabernet Franc
Production: 409 cases
Refreshingly dry, our 2014 Malbec Rosé would be right at home in a picnic basket with cheese and a baguette in the south of France. Made from grapes grown in northern Napa Valley, this food-friendly rosé offers an elegant, pale-rose hue, with enticing strawberry, pomegranate, rose petal and raspberry leaf aromas. The crisp, lively flavors—with perfectly balanced acidity—culminate in a tangy, mixed berry tart finish. While delicious to sip on a hot summer day, the appeal of our Malbec Rosé spans many seasons, including with smoked turkey, ham or duck for the holidays. It’s also a delicious choice with grilled chicken or fish, and fresh main-dish salads.
We chose predominantly Malbec grapes, with a small amount of Cabernet Franc, from two vineyards in Calistoga. The warm mesoclimate and lean, well-drained soils of these sites give our red wines from these varietals their enticing dark-fruit, rose and spice character, so we knew the grapes would make a delicious rosé too. Malbec, which has been cultivated in France for more than 2,000 years, finds Calistoga’s warm, dry conditions ideal for its temperamental personality.
Dry, early and shaking is how 2014 will be remembered in Napa Valley, yet it had a silver lining with small, concentrated berries and high quality. February’s rains brought the total rainfall up to “low, but adequate”, helping to relieve three years of drought conditions. Warm temperatures promoted early budbreak in spring and accelerated grape maturation. Just as harvest began, a dramatic 6.0 earthquake shook Napa Valley awake on August 24; Provenance was fortunate to come through unscathed. We finished the very compact, plentiful harvest by mid-October and celebrated the vintage’s “ripened to perfection” grapes.
We hand picked the grapes in the early morning and then lightly crushed them as soon as they arrived at the winery. We cold soaked the majority of the juice with the color-rich skins for 12 hours to achieve the vibrant rosé color and then bled off the juice (which is called saignée in France) into small, stainless steel barrels. We also whole-cluster pressed a portion of the grapes and fermented the juice the same way. After the wine fermented dry, we aged it sur lie (on the yeast) with bâtonnage (stirring) to develop the silky texture and add yeasty complexity to the aromas.