Rosé of Pinot Noir
2024, Sonoma Coast, USA
Profile & Story
This wine is a blend of Pinot Noir from eight unique Sonoma Coast vineyards, ranging from Annapolis in the far north to the Petaluma Gap in the south. We included pressed grapes from our Sasaki Estate Vineyard. Gap’s Crown, Silver Eagle and Walala Vineyards represent other key components used to produce this Rosé The 2024 Sojourn wines offer exceptional overall quality and show wonderful depth, intensity and balance. The Rosé of Pinot Noir was harvested at night and is a blend of saignée and pressed wine. The juice was fermented at low temperatures to maintain delicate aromatics and fresh fruit character.
Tasting Notes
As winemakers, we celebrate the balance and high quality of the 2024 vintage. The weather was ideal, timing was typical, and vineyard yields were in balance. It was a warmer year with limited heat spikes. The moderate weather allowed us to pick each vineyard at optimal maturity, with ripe flavors, fresh natural acidity, moderate brix, and mature tannins. This Rosé of Pinot Noir is a blend of saignée juice and pressed wine. The core of the 2024 blend is a block of gently pressed Pinot Noir from Sasaki Vineyard. Fermentation was performed in stainless steel tanks at low temperatures over three months, and the wine was cold stabilized before bottling. The resulting Rosé is dry with beautiful aromas, vibrant acidity and delicate fruit flavors.
Pairing Recommendation
Pairs well with seafood like salmon and grilled shrimp, as well as light pasta dishes, salads, and soft cheeses such as brie and goat cheese. This versatile wine also complements dishes with a hint of sweetness, such as pork with a fruit compote or a balsamic-glazed flatbread, and is great with savory tarts or charcuterie boards. Salmon: The wine's acidity cuts through the richness of fatty fish like salmon. Grilled shrimp: A classic pairing, with the wine's acidity complementing the seafood. Tuna: Another great option due to the wine's ability to balance rich fish. Roast chicken: The wine's acidity pairs well with the savory meat. Pork tenderloin: A classic pairing, especially if it has a fruit glaze. Roasted or crispy duck: A great match for dishes with a sweet-salt combination. Soft cheeses: Brie, goat cheese, and feta are excellent choices. Charcuterie: A plate of cured meats is a natural fit. Salads: A simple salad with a vinaigrette or one featuring goat cheese and fruit works well.