Bedrock Wine Co. Ode To Lulu Rose 2012

Winemaker's Notes:

As I have stated before, I probably work harder on my rose' then any other wine I make. Last year I loved the aromatic contribution and freshness created by picking even earlier then normal and by adding a touch of whole-cluster pressed Grenache. However, the Grenache was not old-vine, and I feel strongly about keeping the wine a whole-cluster pressed rose' strictly from older vines. So, in lieu of the Grenache I have substituted even brighter and fresh ancient-vine, own-rooted, Carignane, from Contra Costa. The usual base of the wine is centered around the Mourvedre planted at Bedrock Vineyard in 1888, along with an additional 10% from Mourvedre planted in 1922 at Pagani Ranch. All lots were picked between 19 and 21.2 brix, whole-cluster pressed, and fermented with native yeasts. The finished rose is, in my estimation, the best I have made. Vibrant, delicate, and perfumed, the wine should be a great pairing for a food but also have some serious guzzleability.

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Bedrock Wine Co.:
Bedrock is an itsy-bitsy winery making wine in a converted chicken coop. Fruit from only the most excellent vineyard sites is hand pitch-forked into the destemmer, fermented in open top redwood and stainless vats using only native yeasts, and are manually basket pressed by winemaker Morgan Twain-Peterson into the sexiest oak from the coldest French forests.

As I have stated before, I probably work harder on my rose' then any other wine I make. Last year I loved the aromatic contribution and freshness created by picking even earlier then normal and by adding a touch of whole-cluster pressed Grenache. However, the Grenache was not old-vine, and I feel strongly about keeping the wine a whole-cluster pressed rose' strictly from older vines. So, in lieu of the Grenache I have substituted even brighter and fresh ancient-vine, own-rooted, Carignane, from Contra Costa. The usual base of the wine is centered around the Mourvedre planted at Bedrock Vineyard in 1888, along with an additional 10% from Mourvedre planted in 1922 at Pagani Ranch. All lots were picked between 19 and 21.2 brix, whole-cluster pressed, and fermented with native yeasts. The finished rose is, in my estimation, the best I have made. Vibrant, delicate, and perfumed, the wine should be a great pairing for a food but also have some serious guzzleability.

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