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Corley Family Napa Valley

Chris Corley
 
May 28, 2019 | Chris Corley

The Best Rose in Napa Valley?

Around this time of year, we always get a little more excited about Rose. The sun is starting to shine, the weather is warming up, the afternoon breezes turn warm and comforting. The grass is green, mountains brown, the vines are starting to flower, and roses in bloom. The new Rose has been in bottle for a few months and is shining brightly, ready for the summer season. It’s a beautiful time of year!

We love drinking Rose. It’s refreshing, crisp, vibrant and full of life. It goes down easy on a warm summer day, and the lower alcohol doesn’t bog you down in the heat. Wonderful, alive! The fresh fruit aromas are easy to understand, and the wine invigorates the palate without much premeditation or afterthought.

It’s easy to enjoy a glass of rose, to just viscerally love the wine that you’re drinking … to put away a whole bottle at sunset before you even realize it, because the wine was so good, and the laughter so loud. It’s easy to enjoy a wonderful rose without too much thought.

And yet, even with all that thoughtless pleasure, we likely will still think about different roses. We might compare and contrast different producers, different styles, we might ask which is the best rose? I’ll posit that there is no such thing. No such thing as the best rose. There are many best roses. My best, your best, his best, her best? Best is suggestive. My best might be your better, and someone else’s good. It’s okay. There are so many aspects that contribute to your interest in a wine. Your relationship with the winery, with people at the winery, perhaps you had a wonderful memory associated with that wine that triggers happiness every time you drink it. Or maybe it just tastes good at the right time.

One thing that I believe is common to all the best roses would be that they are a blend of thoughtfulness and intention, regardless of varietal. Very generally, rose can be made in a couple of different ways …

SAIGNEE : A common method is to do ‘saignee’ with the ripe grapes. The term saignee means ‘to bleed’, and that’s basically what the winemaker does to the freshly crushed red grapes. As soon as the red grapes are crushed, the winemaker quickly ‘bleeds’ (or drains) out a portion of the juice. This juice generally has a light pink color from the short contact time with the skins. Because the grapes were likely picked at full ripeness, these types of rose are generally higher in alcohol, and have lower acidity. Simply put, they generally are not as fresh and vibrant as we prefer at Monticello.

EARLY WHOLE CLUSTER PRESS : Another technique is to pick early, while the sugars are still low, the natural acidity is high, the aromas and flavors are fresh, light and vibrant. These grapes can be crushed and bled, or whole cluster pressed, but the defining feature is the timing of the pick and the resulting vibrancy of the rose.

At Monticello, we employ both of these techniques. We dedicate a certain quantity of our Pinot Noir blocks for rose and thoughtfully and intentionally produce Estate Grown, Single Vineyard Rose of Pinot Noir ...

In early August, we pick some Pinot Noir around 19 brix from our estate vineyard. We whole cluster press these grapes, and the resulting juice has a faint salmon color, wonderfully vibrant acidity, and the precursors for all sorts of wonderful strawberry, raspberry, citrus and even slightly peppery aromas and flavors. This juice is fermented in neutral oak barrels, and the 20 brix (roughly 20% sugar) produces a light, crisp wine of about 11.5% alcohol.

In early September, we pick more Pinot Noir for Rose. This time around 24 brix, when the grapes have darker skins, deeper texture, more sugar, lower acid and riper tannins. These grapes are sorted, crushed, then bled (saignee). This juice is a little darker in color, and has darker berry aromas, purple fruits, hints of cola, and more texture on the palate. It is rounder and more full.

My preference is in the middle of these two, which is how we arrived at this dual picking technique for our rose. This is an example of 1 + 1 = 3, which is always the goal when blending, or combining lots. You might ask, why not just split the difference, and pick once in mid-September, rather than go through twice? Simply put, it’s not a game of averages. I’m looking for aromas and flavors that are specific to those two points in time. Those specific aromas and flavors don’t exist in the middle. By picking the grapes at those two points in time, then blending them together, we capture those essences that don’t exist in the middle.

I’ve been so happy with the results, we’ve extended trials of the dual picking technique to some of our other still wines in 2018, namely Chardonnay, Pinot Noir, Cabernet Franc and Merlot. So far, I’m very pleased with the results.

Enjoying rose without thinking about it too much is fun. Making rose thoughtfully and intentionally is fun too. Again, we avoid the middle. This is our best rose. We hope it can be yours too.

If you’re interested to taste our Monticello Vineyards ‘Estate Grown’ 2018 Rose of Pinot Noir, or any of our other wonderful summer sipping wines … please come visit us at the winery, or visit us at /product/2017-Ros--of-Pinot-Noir-Copy. You can also call us at (707) 253-2802.

Thank you,

Chris Corley, Winemaker

Comments

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@ Jul 3, 2019 at 3:22 AM
To create new flavors and tastes of wines, experiments with grape varieties are needed and there will definitely be a good option.

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@ Jul 16, 2019 at 4:36 AM
I am interested to taste your wonderful summer sipping wines!Those specific aromas and flavors cannot be forgotten!

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@ Jul 19, 2019 at 12:20 PM
The art of making quality wine has always been difficult. And I say that, because there is no single cooking technology. Many nations make their own wine according to their rules. And this is amazing.

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@ Aug 5, 2019 at 1:37 PM
I tried this wine. And although I am not a professional taster (this is just my dream), I can say with confidence that I have not tried the best wine.

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