Refreshingly dry, with vibrant strawberry, pomegranate and floral aromas and flavors. We sourced Malbec and Merlot grapes from three outstanding vineyards in the Calistoga and Yountville 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: 90% Malbec, 10% Merlot
Production: 291 cases
Crisp and refreshingly dry, our 2015 Malbec Rosé offers an elegant, pale-rose hue and enticing rose petal, strawberry, pomegranate, and raspberry aromas. The juicy, mouthwatering flavors culminate in a tangy, berry 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 perfect for picnics, especially with a baguette and cheese, or fresh main-dish salads or grilled chicken and fish on the deck or patio.
We chose Malbec grapes (90 percent of the blend) from our estate BV Ranch #12 and the Peppone Vineyard 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. To complement the Malbec grapes, we selected 10 percent Merlot from the Missimer Vineyard in Yountville.
Although in 2015 we received three-quarters of our normal rainfall, the cumulative effect of four years of drought in Napa Valley resulted in a light crop. However, the vintage made up in grape quality what it lacked in quantity. The small crop and dry, warm conditions promoted an early, condensed harvest that kept us hopping. At Provenance, we began picking in mid-August and wrapped up the crush by mid-October. We were rewarded by balanced wines with highly concentrated flavors.
We hand picked the Malbec grapes in the early morning from BV Ranch #12 and whole-cluster pressed them for fresh, delicate character. This part of the blend (71%) was then cool-fermented in stainless steel tanks. The balance of the Malbec from the Peppone Vineyard and the all the Merlot was lightly crushed and then the juice was cold soaked with the color-rich skins for six to eight hours. This method, which is called saignée in France, achieves the vibrant rosé color. The saignée port was then bled off the skins into small, stainless steel barrels for fermentation. 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.