Estate Rosé of Pinot Noir
2019
Sokol Blosser is one of the pioneering estates of the Oregon state wine industry. In 1971 when Bill Blosser and Susan Sokol Blosser began converting an old prune orchard into a vineyard they became one of five bonded wineries in the region. In the ensuing decades Oregon’s wine industry has grown (today there are over 500 wineries), changed and blossomed with Sokol Blosser at the forefront. Leading by example in their quest to produce exceptional wines while also promoting social and...
See the SOKOL BLOSSER detail page for more information on this brand
100% Pinot Noir grapes for this wine were sourced from both the lower Concert Block and upper Walnut Block. The lower Concert Block is Missoula flood soil, a sedimentary soil which lends itself to producing pinot noir that is lighter and delicate. The Walnut Block contributes some rich red fruit characters while still maintaining brightness from retained acidity. The vines had good wind exposure, to dry out grapes and thus avoid rot, which would distract from the bright fruit flavors.
The grapes were carefully hand harvested, de-stemmed and loaded into the press where the juice soaked on the skins for several hours. The fruit was gently pressed to minimize extraction of tannins from the skins, then fermented in stainless steel with yeasts selected to lift fruit aromatics. An extended, slow, cool fermentation preserves the lively fruitiness and delicate floral aromas. With just a hint of residual sugar to balance with the firm acidity, the result is a wine that is crisp, vibrant, and refreshing.
Bright ruby red grapefruit on the nose and across the palate. Flavors of citrus, bergamot, and fresh tropical fruits intertwine with a crisp acidity. Lingering notes of golden raspberry give way to a smooth finish. Pairs beautifully with numerous dishes, including fresh seafood, green vegetables, poultry, and more.
The wine's aromatic yin and yang of tart persimmon and sweet peach with graham cracker cookie dust is just ridiculously good. Nectarines and melon wrapped in prosciutto, along with brisk acidity, are just the icing on the cake. Pair this wine with toes dipped in icy stream water.
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