Varietal: 50% Cabernet Franc * 35% Merlot * 15% Cabernet Sauvignon
Appellation: Monticello * Fermentation Style: Vat * Aging: 100% Stainless * pH: 3.43 * Alcohol: 12.7% AbV * Residual Sugar: 0 * Cases Produced: 300
The 2016 Rosé bursts from the glass with aromas of bright strawberries, and ruby red grapefruit. Herbaceous in nature with, raspberry, and watermelon to follow. The attack presents a soft feeling with a much bolder finish in this crisp racy rosé. The bright clean fruitfulness of this wine presents its taster with a sense of sunlight glinting upon the glass and an overwhelming feeling of freedom during a hot summer afternoon.
The 2016 Rosé was allowed to cool overnight at 40*F after harvest. The fruit was then destemmed but not crushed and allowed 6 hours of skin contact before gentle pneumatic pressing. The juice was fermented using Vin 13 yeast at a temperature of 13* to 16* C over the course of 18 to 25 days until dry. The wines remained in stainless steel tanks before being gently fined using isinglass and pad filtered.
The 2016 Cabernet Franc and Cabernet Sauvignon were both harvested from First Colony Winery’s vineyards. The Cabernet Franc is one of the older vineyards on the property and is used to produce First Colony’s Rosé every year. This fruit adds to the overall crisp nature of First Colony’s Rosé. In contrast, the Cabernet Sauvignon is one of the newer plantings at First Colony and 2016 was the first year any fruit was harvested from this vineyard. The youthful nature of these vines added to the jovial fruit forward aspect of this wine. The 2016 Merlot was harvested from Kilaurwen Winery in Green County. 2016 was an above average year for reds, since the hot dry summer was tempered by rain just before the vines became too stressed.