Chic Fille Rosé is the first release from Heidi's side label - a project meant to explore a few singular, natural winemaking techniques which were the genesis of the many standard cellar practices incorporated in the core JoieFarm portfolio. Well-known for her skills in making consistently delicious rosé, the first wine in the Chic Fille line-up is of course rosé. Quality rosé production is a huge part of the success of JoieFarm, so it was fun for Heidi to apply a similar rosé making process for single varietal Pinot Meunier that came into the winery tasting like watermelon juice at 18 brix. Inspired by the aroma of this juice, Heidi decided to add a savoury dimension to it by spontaneously fermenting it in neutral puncheon. The result produced an umami rosé tsunami; a fresh, crisp, savoury rosé with the briny snap of a pickled watermelon rind.
Varietal: Pinot Meunier 100%
Awards & Reviews: 91 points, Rick VanSickle; 89 points, Tony Aspler
- Pipars Family Vineyard, Naramata
- 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 for two days at cellar temperature. This soak allowed us to achieve an excellent extraction of colour and fruit flavours from the grapes. The must was dumped by gravity into the press (more gentle than pumping the must) and a slow, gentle pressing was utilized via a pneumatic press. Heidi feels it is important to press rosé wine off of the skins to extract a little bit of tannin, thereby giving the wine better texture. No sulphur was added at the press pan which allowed the must to hyper-oxidize, ensuring stable colour and flavour compounds during ferment. A long two to three day chilled settling resulted in a clear must. The ferment occurred spontaneously in a neutral 550 L oak puncheon after 3 days. The ferment took two weeks to finish dry. The finished wine was racked off of its gross lees and then aged on its fine lees for five months to add a briny freshness to the wine. The rosé was protein stabilized and cross flow filtered. Sulphur levels were carefully managed to preserve maximum bouquet, added only following a second racking post-fermentation and judiciously topped-up before bottling. A cork closure was chosen to continue the slow oxidation which is part of the savoury charm of this wine.
- This rosé's bright hue anticipates the intense aromas of watermelon and dried sage. On the palate, the structure is medium-bodied with light alcohol and is totally dry. The wine finishes with juicy mouth-watering acidity and a touch of tannin for structure. The intense nose carries through to the palate where a savoury explosion happens. Enjoy this wine wine salty foods, fried foods, olives and almonds.