2018 was a much steadier year than in the past 4, as high heat was never an issue. Slow, even temperatures marked a growing season that seemed to stretch on and on and grapes were allowed to “hang” and slowly ripen. The quality of the grapes was first-rate, which is good news for Lodi’s Old Vine Zinfandel. The fruit looked beautiful, and without any rush, the harvest began the first week of September and continued in a gradual, steady manner.
The Lodi AVA, known as the “Zinfandel Capitol of the World,” is home to the Cranston Brothers, who own and farm about 400 acres of grapes in Acampo along the Mokelumne River, just north of the town of Lodi. The well-drained, sandy loam soils of the nearly 80 year-old Cranston Vineyard provide consistently delicious fruit with an intensity of varietal character and silky texture.
We harvested this old-vine zinfandel specifically for rose at a low Brix. After crushing, the juice spent 20 minutes on the skins to extract a light blush color. The juice was then pressed, where it spent two weeks in a cool stainless steel tank fermenting to dry, this process captures the delicate aromatics while retaining the wines crispness. The wine was then bottled under screw-cap closure.
Crisp and refreshing while not being quite white and not quite red is what we love about Rosé! We’ve seen the popularity of the dry Rosé grow along with global temperatures. A go to when we get our hot days in Napa. Candied light fruit hits the palate first with hints of white pepper, light cherry and strawberry leading to a creamy peach finish balanced with bright acidity.
Rosé is prized for its ability to go with many different dishes and styles. Salads, pasta, rice dishes, seafoods, meats and cheeses are all easily paired with the Judd’s Hill Rosé. Rosé used to be only thought of for Summer but Spring, Fall and Winter all features foods that Rosé will be great with. Thanksgiving turkey is a great time for Pinot Noir, but be sure to save a few bottles of Rosé for the table.
|Wine Style||Rosé Wine|
|Harvest Date||August 29, 2018|
|Bottling Date||March 17, 2019|