Protect Me From This Cold World 2020
Type: Rosé
Varietal: 100% Cabernet Franc
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
Chemistry: 0 RS / 3.19 pH / 6.6 TA / 12.5% abv
Hand harvested September 24th from vines planted in 2008 on the Black Sage Bench. Currently in the second year of organic transition, Sage Brush Vineyard has sandy loam soils with an alluvial gravel bar running through our block.
Whole bunches were gently direct pressed into tank, settled overnight, and then racked to two neutral barrels and one 500L neutral puncheon. The wine fermented spontaneously in barrel for 44 days, where it also completed 100% malolactic fermentation. The wine aged in barrel for 6 months on primary lees, which were stirred once a month. Bottled unfined and unfiltered.
Limit of 6 bottles per wine
Minimum order of 3 bottles total to ship
Type: Rosé
Varietal: 100% Cabernet Franc
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
Chemistry: 0 RS / 3.19 pH / 6.6 TA / 12.5% abv
Hand harvested September 24th from vines planted in 2008 on the Black Sage Bench. Currently in the second year of organic transition, Sage Brush Vineyard has sandy loam soils with an alluvial gravel bar running through our block.
Whole bunches were gently direct pressed into tank, settled overnight, and then racked to two neutral barrels and one 500L neutral puncheon. The wine fermented spontaneously in barrel for 44 days, where it also completed 100% malolactic fermentation. The wine aged in barrel for 6 months on primary lees, which were stirred once a month. Bottled unfined and unfiltered.
Limit of 6 bottles per wine
Minimum order of 3 bottles total to ship
Type: Rosé
Varietal: 100% Cabernet Franc
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
Chemistry: 0 RS / 3.19 pH / 6.6 TA / 12.5% abv
Hand harvested September 24th from vines planted in 2008 on the Black Sage Bench. Currently in the second year of organic transition, Sage Brush Vineyard has sandy loam soils with an alluvial gravel bar running through our block.
Whole bunches were gently direct pressed into tank, settled overnight, and then racked to two neutral barrels and one 500L neutral puncheon. The wine fermented spontaneously in barrel for 44 days, where it also completed 100% malolactic fermentation. The wine aged in barrel for 6 months on primary lees, which were stirred once a month. Bottled unfined and unfiltered.
Limit of 6 bottles per wine
Minimum order of 3 bottles total to ship