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|Grapes||Grenache, Barbera, Counoise, Mourvèdre|
|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine|
Matthiasson Vineyards is the result of two dedicated farmers-turned-winemakers. Steve Matthiasson co-authored the manual on California sustainable agriculture practices in 1999, and worked as a vineyard consultant before focusing his efforts on his own winemaking. Jill Klein Matthiasson studied botany, ancient farming methods, and traditional techniques for soil health, and has pioneered farmer-to-farmer networking for sustainability. Their intense commitment to soil health in their vineyards translates into focused, elegant wines of character and quality.
The fruit fruit for this wine is grown specifically for rosé, and harvested very early to maintain freshness and acidity. Grapes are pressed whole-cluster, settled in a cold tank for 24 hours, then fermented and aged “sur lees” in stainless steel barrels, and the wine does not undergo malolactic fermentation. Bottling takes place after a light filtration, without fining, topping, stirring, or cold stabilization. Light orange-pink in color, it has aromas of whhite peach, tangerine, melon, and blood orange with hints of acacia blossoms and dried herbs. Red currant, peach, and kiwi flavors finish firm and savory on the palate with a touch of Meyer lemon and lingering, clean, briny minerality. Its depth and clarity make it the perfect complement for the influx of fresh veggies (salads, frittatas, peas, green garlic). Enjoy this with anything fresh and green, or just kick back with a glass on the porch! Organically grown, low-intervention/natural wine, vegan.