Product Description:
2006 Pinot Noir Rosé
Willamette Valley
WINEMAKER'S NOTES
Ripe aromas of cherry, strawberry and fresh plum with a hint of ruby red grapefruit make a harmonious opening statement. The 2006 Pinot Noir Rose features a rounder mouth feel with flavors of plum, Bing cherry and cranberry. The lingering finish is fruity and smooth. It goes well with barbeque, smoked meats and fruit-based salads or on its own as the perfect sipping wine for a hot summer day.
ACCOLADES
 A dusky salmon pink rosé from Willamette Valley keeps all those strawberry/cranberry/limestone notes in check with finely structured balance. Pour this one after an afternoon spent on the sidelines of a hot and windy soccer game.
Lauren Chapin
Kansas City Star
Kansas City, Missouri
May 10, 2007 THREE STARS Rather than making the pink wine with a random selection of grapes, winemaker Jim Kakacek chose a particular block of Pommard clone Pinot Noir for its fruit intensity and floral character. The flowers are subtle; what we liked was the wild strawberry and watermelon fruit, along with the soft mouthfeel and citrusy finish.
W. Blake Gray
San Francisco Chronicle
San Francisco, California
May 25, 2007 Top 100 Wines - The Best of the West Rare is the vintner who devotes vineyard blocks to rosé, but Jim Kakacek set aside a specific portion of Pommard clone grapes and gave them just five hours of skin contact. The result is gorgeous: subtle white flowers, sachet and wild strawberries on the nose, followed by a radiant sweet fruit overtone in this fully dry wine, and an enveloping texture that balances the high-toned acidity.
Jon Bonné with Lynne Char Bennett
San Francisco Chronicle
San Francisco, California
November 28, 2007
THE VINEYARDS
We chose a block of Pommard grapes in the northeast section of the Van Duzer Estate to make our Pinot Noir Rosé because of the intensity of its fruit and floral character. Our classic Van Duzer micro-climate of warm days and cool nights accompanied by mild west winds favors the development of flavor while maintaining the ever- important acid structure of the fruit.
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TECHNICAL DATA:
| Vineyard: | 100% Van Duzer Estate | | Vinifera: | 100% Pinot Noir, Pommard Clone | | Alcohol: | 13.8%% | | TA: | 0.70 g/100ml | | pH: | 3.31 | | RS: | Dry--less than 0.02% |
WINEMAKING
A traditionally-made Rosé relies on the extraction of Pinot Noir flavors and rosy color during the brief time that the grape juice is in contact with the grape skins. We aim for a refreshing full-flavor style by processing only in stainless steel and releasing soon after bottling. The grape clusters are hand harvested and sorted, then de-stemmed and crushed directly to press. The crushed fruit is allowed to soak in the press for five hours, picking up color and flavor from the skins. Pressed off to a tank for cold-settling, the juice is racked on the following day and inoculated with a yeast known for enhancing aromas. It is allowed to cold ferment until dry, racked clean, cold stabilized, and then bottled.
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