Like the 3 Major Championships, this Grenache Rosé is a winner. On the nose are strawberries and crème aromas, while the palate welcomes tart berry notes with a refreshing off-dry mouthfeel and lingering finish. The Grenache Noir was harvested on September 20th 2019. This was our first machine harvested fruit of the season. The fruit was crushed, destemmed, and sent to tank in the morning and the temperature of the tank was lowered for a cold soak. The fruit arrived at 23.4 degrees Brix level and at 3.49 pH. Tartaric acid was added to adjust the pH level and QA23 yeast was used to inoculate. The must was cold soaked for 36 hours and then the excess juice was drained from the tank and sent to a separate tank for our Rosé. The remainder of the first tank still on skins would be used to make red wine. On November 13th, the Rosé finished fermentation and was racked off lees. Bentonite and SO2 were then added for wine preservation and heat stabilization. Then the wine was racked off bentonite, and cream of tartar was added for cold stabilization of the Rosé. The wine was filtered before bottling.