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Rosé 2019

JoieFarm was one of the first BC wineries to produce rosé, starting the rosé revolution back in 2004. Joie makes Rosé because we love drinking it and we believe it to be the most versatile wine to pair with the food of the Pacific Northwest. It is a versatile friend to any meal or picnic. The inspiration for this wine is the Pinot Noir and Gamay-based Rosés of the Loire Valley, particularly those of Sancerre and Anjou. We appreciate the moderate alcohol and natural acidity that sets them apart from southern Mediterranean counterparts. Pinot Noir gives the Rosé strawberry and Montmorency cherry flavours and a lovely fresh body. Gamay contributes black cherry and spice and adds a little more texture and weight to the mid-palate. Pinot Meunier adds a blast of raspberry fruit. JoieFarm continues to hang its hat on premium Rosé production in a consistent style that is a leader in the ongoing Rosé revolution.

Varietal: Pinot Noir 60% Gamay 30% Pinot Meunier 10%

  • Hollenbach Family Vineyard, Skaha Bluffs Penticton (clone 113, planted 1993), Sleeping Dog Vineyard, Naramata Bench (clones 667, 777, planted 1998), Rocky Ridge Vineyard, Cawston, Similkameen Valley (clone 509), Pipars Family Vineyard, Naramata Bench planted 1983
  • The grapes were hand-harvested and a sorting table was utilized before the grapes were de-stemmed to ensure that only healthy grapes went into the wine. The de-stemmed grapes were soaked skins-to-juice overnight outside at about 12°C. This soak was shorter than previous years but still allowed us to extract good colour and fruit flavours. The grapes were gravity-dumped into the press (more gentle than pumping) and a slow, mild pressing was done via pneumatic press. We feel this is an important part of making rosé wine as it helps extract a little bit of tannin thereby giving the wine better texture. No sulphur was added at the press pan, instead the juice was hyper-oxidized to ensure healthy colour and stabilize compounds during ferment. Each varietal was crushed, cold-soaked, pressed and vinified separately. A two or three day chilled settling resulted in a clear must perfect for a healthy ferment. We used a glycol chilling system to allow us to maintain a clean and controlled ferment, which lasted two week in stainless steel. We were sure to pull the rosé off of its gross lees quickly to avoid reductive flavours from the high solids content in the juice. Each varietal was blended together after its second rack. The wine was protein and cold stabilized, then filtered using a cross-flow (a medium-free method that is the gentlest of any filtering technique). Sulphur levels were carefully managed to preserve maximum bouquet; it was added only following the second post-ferment racking and just before bottling. A small amount of residual sugar was left (about 6.8 g/L ) to highlight and lift this vin- tage’s more delicate fruit profile and to augment the mouthfeel of such a fresh wine. We chose a Stelvin screwcap closure because we feel it is the best method available to preserve the freshness that is key to this wine.
  • Its pretty hue gives way to aromas of strawberry, raspberry and dried sage. Medium-bodied with an easy alcohol of 11.4 %, it is ever so slightly off-dry with natural mouth-watering acidity and a touch of tannin for structure. The fresh nose carries through to the palate, where we find bright flavours of cherry, cranberry, watermelon rind and citrus. The finish is long, clean, and juicy.