JoieFarm was one on 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 their southern Mediterranean counter- parts. Pinot Noir lends strawberry and Montmorency cherry flavours and lovely, fresh body. Pinot Meunier adds a blast of raspberry fruit and the skin-contacted Pinot Gris adds a creamy strawberry mid-palate. 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 50% Pinot Gris 35% Pinot Meunier 15%
- Pinot Noir (Hollenbach Family Vineyard, Skaha Bluffs, Penticton, clone 113, planted 1993)
Pinot Gris 35% (Hagerman Vineyard, Kaleden, planted 1998, McKeanie Vineyard, Naramata, planted 2015)
Pinot Meunier 15% (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. These soaks allow us to achieve some extraction of colour and fruit flavours from the grapes. 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 ten days in stainless steel. Each varietal was crushed, cold-soaked, pressed and vinified separately. We were sure to pull the rosé off 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. 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 and mouth-filling; finishing 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 and citrus. The finish is long, clean, and juicy.