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Fort Ross Pinot Noir Sonoma Coast Rosé Fort Ross Vineyard 2006

Winemaker's Notes:

This Rosé was made from 100% Pinot Noir, using the French saignée method. After hand sorting, the grapes were crushed and allowed to soak on the skins for 48 hours. A small amount of free run juice was then "bled" and separated from the recently crushed grapes and fermented without further contact with the skins and seeds. The wines were barrel fermented and completed primary and malolactic fermentation and were then aged for 1 month in used French oak and transferred to a stainless steel tank for a short aging period to maintain the lively fruit flavors. Saignée Method. No pressing Our 2006 Rosé is fruity and dry, with aromas of fresh strawberries, bright cherries and rose petals. This dry Rosé is slightly darker than most, with a smooth, round mouthfeel that is balanced by crisp acidity and just enough tannin to complement many different foods. 2006 was a perfect year for growing Pinot Noir. The long, mostly cool summer allowed for steady development, giving the grapes a generous hang time to achieve physiological ripeness and full flavors. The spectacular weather during bloom was probably the best since the memorable 1997 vintage for coastal vineyards and the set was ideal, the finest in the 9 year history of Fort Ross Vineyard. Oak: French; 1-2 year old barrels

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Color: Rosé
Varietal: Pinot Noir
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Member Reviews for Fort Ross Pinot Noir Sonoma Coast Rosé Fort Ross Vineyard

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Snooth User: drdebs
6497900
4.00 5
07/03/2007

Dry rose, with abundant raspberry fruit and a delicious mineral streak.


Snooth User: drdebs
6497900
4.00 5
06/19/2008

consistent with note from last year, this is a lovely, relatively full-bodied rose with aromas and flavors of strawberry and mineral. Delicious.



This Rosé was made from 100% Pinot Noir, using the French saignée method. After hand sorting, the grapes were crushed and allowed to soak on the skins for 48 hours. A small amount of free run juice was then "bled" and separated from the recently crushed grapes and fermented without further contact with the skins and seeds. The wines were barrel fermented and completed primary and malolactic fermentation and were then aged for 1 month in used French oak and transferred to a stainless steel tank for a short aging period to maintain the lively fruit flavors. Saignée Method. No pressing Our 2006 Rosé is fruity and dry, with aromas of fresh strawberries, bright cherries and rose petals. This dry Rosé is slightly darker than most, with a smooth, round mouthfeel that is balanced by crisp acidity and just enough tannin to complement many different foods. 2006 was a perfect year for growing Pinot Noir. The long, mostly cool summer allowed for steady development, giving the grapes a generous hang time to achieve physiological ripeness and full flavors. The spectacular weather during bloom was probably the best since the memorable 1997 vintage for coastal vineyards and the set was ideal, the finest in the 9 year history of Fort Ross Vineyard. Oak: French; 1-2 year old barrels

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