Torii Mor Rose 2011
Harvested on November 1st and 2nd at 20.5 to 20.9 Brix, this Rosé was produced by bleeding (saignee) Pinot Noir fermentors after de-stemming. The juice was then inoculated with the D47 yeast strain and fermented in a small tank for three weeks. The wine did not go through Malolactic fermentation and was racked and sterile filtered at bottling.
Editorial Reviews for Torii Mor Rose
Grapefruit and berries bloom through the nose. You'll be struck by the full mouth feel with softened edges and tinny undertones. Pert red and pink berries carry you to a deep, long, satisfying, finish. Think pink and orange Starburst candies, sans the artificial overtones. Pair with a summer Sunday brunch of eggs and fresh fruit with full-fat yogurt.
Food Pairings for Torii Mor Rose
With a fragrant aroma, the 2011 Rosé is bright and forward with red raspberries, strawberries and citrus. The flavors are ripe and refreshing with red berries, grapefruit, and a nice spiciness through the lengthy finish. With a bright acidity and a juicy texture, this Rosé is ready to be enjoyed immediately. Tasted March 29, 201
81 cases produced.
|Alcohol: 13.1%||pH: 3.24|
|Sugar: .24 grams per liter||Total Acidity: .75 grams per liter|