Thacher Cinsaut Rose

About the Wine

.5 tons of Muscat Canelli were hand harvested on 9/13 at 19 brix. The fruit was gently whole- cluster pressed in a pneumatic bladder press and the juice was settled in tank without sulfur or inert gas until fermentation began, naturally and spontaneously. It was then transferred to a 75gal stainless steel drum for fermentation and aging. 5.8 tons of Cinsaut were hand harvested on 10/13 at 17.8 brix. The fruit was foot-stomped, and allowed to rest on the skins and stems for 24 hours before pressing in a bladder press. The juice was taken to a stainless steel tank, without the use of inert gas or sulfur additions. Fermentation started after 5 days, naturally and spontaneously, at which point the wine was racked off its gross lees into 900L concrete tanks and a neutral 500L puncheon. Fermentation was finished in the concrete tanks.