Each year we designate vineyard blocks of Bordeaux varietals specifically for our rosé program. These blocks are farmed only for rosé and hand-picked several weeks prior to our red wine harvest. The grapes are gently destemmed and pressed with no additional skin contact, and the juice is settled, inoculated with a selection of aromatic yeast, and slowly fermented at low temperatures in stainless steel until dry. Thereafter the wine rests sur lie until bottling in early February.
The wine shows citrus, spearmint, vanillin and hazelnut in the nose. The palate starts with sweet citrus fruit, layered with spearmint and vanillin, and a little ripe pear underneath. The finish is fruitful and brisk. It's a delightful match with seafoods and vegetable dishes, even a grapefruit-avocado salad.
This wine is drawn from the original Cabernet Sauvignon blocks at Seven Hills Vineyard, planted by my father in 1980. This vintage marks the 25th year I have been making Cabernet Sauvignon from these same, precious old vines.