I am always intrigued by how flavors develop in wine, so I did my research on this bottle. Here's what I found:
- This Dry Rose is actually 98% Syrah, and 2% Grenache. This actually amazes me. I usually consider Syrah to be more dry, and less sweet. It just goes to show how versitile a grape can be.
- 2007 was a good year for the grapes in eastern washington. It was warm early, and carried average temperatures throughout the summer. In May, 2 weeks before bloom, there was a whole week of 100+ temperatures. "This heat spike lead to smaller canopy which allowed for more light penetration and contributed to overall good fl avor development in the fruit. The hot
temperatures also contributed to smaller berries with concentrated flavors."
- The Syrah grapes for the Rose were harvested slightly earlier than the grapes were for the reds, to allow for a more pure, fruit flavor. The fruit was left on the skins for only a matter of hours to allow for just the right amount of coloring to create the coloring for the wine.
- 82% of the wine was fermented in steel barrells (like a sweet wine would), and the remaining 18% of the wine was aged in neutral oak barrels for 2 months to add the "rich mouthfeel."
Perhaps all that information is a bore to you. But it is exciting and new to me. I love to near about each vintage, each winery, each vineyard, and each bottle of wine. It is amazing to me how there are so many types of grapes, and then beyond that...how they can create such different flavors. I mean, this is the perfect example. Syrah grapes can be pressed and aged in smokey oak barrels and create a spicy, full bodied Red wine...or they can be harvested early, fermented in mostly steel barrels, and turn out light and fruity. That gets a WOW from me. :)
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