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Top 10 Small Wineries in Canada – National Wine AWards of Canada 2019

 

2022 Rosé
Wine Specs
Vintage
2022
Varietal
Blend
Appellation
Naramata Bench
Vineyard Designation
The grapes sourced for this wine came from the Naramata Bench, Okanagan Valley.
Harvest Date
Sept. 30, Oct. 4 & 25, 2022
Sugar
21
Acid
8.1 g/L
pH
3.32
Bottling Date
February 14, 2023
Residual Sugar
6.8 g/L
Alcohol %
12

2022 Rosé

Our 2022 rosé is a unique blend of Pinot Noir and Barbera creating a wine that is complex, dry & crisp. It is the perfect summer sipper to enjoy with friends, at the lake, at the cottage, or on your favourite patio. 

IN THE GLASS: strawberry, cranberry, rhubarb, kafir lime, cream, sage; complex, dry & crisp.

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$25.00
 
SKU: 536375-22

Our 2022 rosé is a unique blend of Pinot Noir and Barbera creating a wine that is complex, dry & crisp. It is the perfect summer sipper to enjoy with friends, at the lake, at the cottage, or on your favourite patio. 

IN THE GLASS: strawberry, cranberry, rhubarb, kafir lime, cream, sage; complex, dry & crisp.

VINEYARD NOTES
The grapes for this wine came from the Tightrope Estate vineyards in Naramata and vineyards on the Naramata Bench; they were hand-picked selectively over a 3-week period.

WINEMAKER NOTES
Our Rosé is made from Pinot Noir and Barbera, which gives it complexity, elevates the fruit, and provides a touch of spiciness. They were handpicked, crushed, and left on skins to cold soak for 1-2 days before being pressed.  After the juice had settled it was cool-fermented in stainless steel at 14°C.  It took 30 days to complete.

Wine Profile
Tasting Notes
IN THE GLASS: strawberry, cranberry, rhubarb, kafir lime, cream, sage; complex, dry & crisp.
Vineyard Notes
The vines were carefully managed for quality and yield, with a focus on canopy management, irrigation, and sustainable farming practices. As always they were handpicked.
Production Notes
430 cases
Winemaker Notes
Our Rose is a blend of Pinot Noir (96%) and Barbera (4%), to give it backbone, elevate the fruit, and add a touch of spiciness. They were grapes were crushed and left on skins to cold soak for 1-2 days before being pressed. After the juice had settled it was cool fermented, in stainless steel, at 14°C. It took 30 days to complete.
Food Pairing Notes
A lake & good friends; grilled salmon; beef souvlaki
Other Notes
Drink through 2024

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