This Rosé of Pinot Noir is the second wine released under the Salengo Wine Collection. I really enjoy working with this grower. The cool-climate vineyard site is a unique location and I love the flavors in the grapes grown there. Antonio Mountain Vineyard is a small Pinot Noir and Chardonnay vineyard located on a bowl-shaped terrain just a couple of miles from the Tomales Bay on the beautiful Sonoma Coast. The vineyard has volcanic soil that contributes to the unique flavor profile in the wines made from the grapes grown there. Almost at sea level, the morning fog sits in the vineyard for longer than many neighboring sites, which is ideal for producing lean and fresh flavors due to less sun exposure. The fog and cooler temperature also allow for longer hang time on the vine which helps in development of subtle flavors resulting in more complex fruit, particularly for Burgundian varieties.
The Salengo Sonoma Coast Rosé of Pinot Noir marks a challenging year and tells the tale of a wine that was produced in my most difficult year of winemaking in 16 harvests. I am happy with how it turned out and hope those who try it enjoy it, too. I have made many rosés, but this one is very special as it was my first time working with Pinot Noir. My inspiration in working with this variety came during the year before COVID-19, when I visited two fascinating wine regions; Willamette, Oregon and Burgundy, France where Pinot Noir grapes are almost exclusively the only red grapes grown. I hope you find the variety and this wine as special as I do.
The Salengo Rosé of Pinot Noir is fun and refreshing. Pale pink in color to match this wine’s delicate fruit flavors, it’s dry with a full mid-palate and finishes with slate-like minerality. This wine is very aromatic and perfect for spring and summer dining. The nose opens with honeysuckle and maraschino cherry and develops into fresh orange blossom and juicy ruby red grapefruit with subtle notes of watermelon rind and candied peaches. Soft upon entry, bright notes of tart cherry and fresh citrus build to a full mid-palate with alluring flavors of wild strawberry and lingering hints of lemongrass. A clean finish with layers of rhubarb, mandarin peel and nuanced red fruit balance the acid of this wine well and make it a perfect food wine.
Pairing recommendations: rich shellfish like lobster and crab, seared salmon, grilled chicken, pasta with alfredo, salads, fruit, white-rind cheeses like brie
Ideal serving temperature: 45°-55° Fahrenheit
Once received at the winery, the grapes had minimum skin contact for approximately 3 hours to give the juice just a hint of color. The juice was removed from the skins and cold settled. The juice was then removed from any solids and fermented at a cold temperature in stainless steel to enhance the crisp acid profile of the wine. The fermentation took about three weeks and during that time, the fermentation temperature was carefully maintained between 45° and 52° Fahrenheit. The cold fermentation enhances and helps maintain the aromatic complexity of the wine. Once fermentation was complete, the wine was removed off the primary lees to age in neutral oak barrels. The neutral oak allows for a small amount of oxygen exchange which contributes to a fuller body and rounds out some of the natural acidity. After five months of aging, the wine was developed and ready to bottle. We crossflow filtered this wine before bottling it in early March 2021.