Product Description:
2004 Pinot Noir Rosé
Willamette Valley
WINEMAKER'S NOTES
The 2004 Pinot Noir Rose is Van Duzer's first rose wine to be distributed nationally. We were inspired by the full flavored, bone dry roses of Southern France. This wine accomplished a similar dry, crisp style, accented with cherry blossom, raspberry and ripe ruby red grapefruit aromas. These characteristics help make the wine a natural choice for pairing with food, especially salmon or crab. It will make a refreshing change at your next backyard barbecue.
ACCOLADES
 Outstanding! "Here's a perfect wine for spring and summer lunches and picnics. This Rosé's brilliant pink hue invites further exploration, setting you up for aromas of cherries and strawberries that extend to the palate. It's bone dry with crisp acidity, yet its fruit-driven flavors provide a lush commentary across the palate. Pair this with a fruit and cheese plate or a platter of fresh seafood."
Spring 2005
Wine Press Northwest
THE VINEYARDS
The grapes used in this wine are 100% Pinot Noir (Pommard clone) taken from the northeastern portion of the Van Duzer estate. This block of vines is typically earmarked for the Estate Pinot Noir but was chosen for the Rose due to the grapes' typical fruit and floral intensity.
Our classic microclimate of warm days, cool nights and mild west winds helps develop the flavor of the grapes 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: | 12.98%% | | TA: | 0.77 g/100 ml | | pH: | 3.06 | | RS: | 0.03% (dry) |
WINEMAKING
Following the 2003 harvest we made a small batch of Pinot Noir Rose to satisfy our own craving for a crisp, dry rose wine. The wine was well received in the tasting room, so, in 2004, we determined from the start of the winemaking process to produce a Pinot Noir Rose.
The grape clusters were hand harvested, sorted, destemmed and then crushed directly to the press. The crushed fruit was allowed to soak for 6 hours, giving it just enough time to pick up a lovely pink hue and flavor from the skins. After soaking, the juice was pressed off to a tank for cold settling, racked the following day and inoculated with a yeast known for enhancing aromas. The juice was then allowed to cold ferment until dry, racked clean, cold stabilized and bottled.
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