Rosé 2018

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. The skin-contacted Pinot Gris lends a beautiful colour and freshness and the 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 58% Gamay 28% Pinot Gris 10% Pinot Meunier 4%

  • Hollenbach Family Vineyard, Skaha Bluffs Penticton (clone 113)planted 1993, St. Hubertus Vineyard, Kelowna planted 1978, Pavan Group Vineyards, Keremeos planted 1998, Lakeside Vineyard, Skaha Bluff planted 1996 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 for two to three days outside at about 12° C. These soaks allow us to achieve an excellent extraction of colour and fruit flavours from the Pinot Noir and Gamay grapes. The Pinot Gris was skin contacted for three days to extract beautiful colour and aromatics. The must was gravity-dumped into the press (more gentle than pumping the must) and a slow, gentle pressing was utilized via a pneumatic press. We feel 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 to hyper oxidize the juice, ensuring stable colour and flavour compounds during ferment. A long two to three day chilled settling resulted in a clear must perfect for a healthy ferment. Our glycol chilling system allowed us to maintain a clean and controlled ferment that lasted about two weeks in stainless steel. Each varietal was crushed, cold-soaked, pressed and vinified separately. We are sure to pull the rosé off of its gross lees quickly to avoid reductive flavours from the high solids content in the juice. Sulphur levels were carefully managed to preserve maximum bouquet, added only following a second racking post-fermentation and topped up pre-bottling. Each varietal was blended together after its second rack. It should be noted that this is an almost entirely dry rosé we have ever made and the perception of sweetness comes from the ripe, full-flavoured fruit. The wine was protein and cold stabilized, then filtered. The filtration system used was cross-flow, a medium-free method that is the gentlest of any filter on the 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 bright hue anticipates the aromas of strawberry, raspberry, and dried sage. On the palate, the structure is medium- bodied with moderate alcohol and is ever so slightly off-dry with natural mouth-watering acidity and a touch of tannin for structure. The intense nose carries through to the palate, where we find bright flavours of blood oranges, strawberries, and cream. The finish is long, clean, tart and dry.