Joel Gott Rose

To make a Provence-style Rosé, we sourced fruit from vineyards within Monterey, San Luis Obispo and Santa Barbara, all part of the larger Central Coast AVA. Grenache makes up the larger part of this blend coming from vineyards in Monterey and San Luis Obispo where the cooler, marine influence adds bright, fruit flavors and acidity to the wine. Finishing out the blend, Carignan from San Luis Obispo adds complexity, and Mourvedre along with small amounts of Albarino, Counoise and Cinsault from the warmer Happy Canyon AVA within Santa Barbara County add depth and minerality.After harvest, the fruit was whole cluster pressed upon arrival at the winery. To help preserve the wine’s fruit and natural acidity, reductive winemaking was used to limit the amount of oxygen the wine has exposure to during fermentation in stainless steel tanks.