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2017
Wine Specs
Vintage
2017
Varietal
Rosé Blend
Appellation
Sonoma County
Harvest Date
September 1 - October 4, 2016
Sugar
24.3 - 26.5
Acid
6.50 gms/L
pH
3.33
Aging
Neutral French oak
Fermentation
Native Yeast
Bottling Date
March 3, 2017
Residual Sugar
0.0
Alcohol %
14.5

2017 "Shamhat" Rose

Perfect for sipping on the porch in the summer, the bone-dry Shamat Rosé is always a crowd-pleaser.

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$18.00
/ 750 ml
SKU: 17SHRO2
Wine Profile
Tasting Notes
Crisp watermelon tinged with strawberry and ruby red grapefruit. A savory herb component completes the complex aromas. The aromas turn to flavors complemented with creaminess from the lees contact and barrel fermentation. Bright acidity carries the wine and provides vibrancy to this medium bodied dry rose. A very versatile wine to pair with melon, strawberries and prosciutto, or with grilled savory chicken, pork and risotto.
Vineyard Notes
Another very early vintage, 2016 again saw harvest begin in July in the North Coast. While the crop levels rebounded from scarce 2015 harvest, the quality may be the best we have ever experienced. Across the board our individual lots show great concentration and depth, and with the excellent "Shamhat" we unveil the first of the fabulous 2016 vintage. We continue to produce our Rhone-style wines mostly from the cool climes of Sonoma County that consistently produce well balanced, complex wines. In 2016 we sourced from the Russian River Valley, Sonoma Valley, and included a little Mourvedre from the Sierra Foothills.
Production Notes
While we like the complexity that we experience by obtaining our juice for fermentation from both saignée (the bleeding of juice off the skins from a tank) and whole-cluster pressing, the 2016 "Shamhat" is 100% saigne’e after only three hours of soaking. Last year we made a change in the "Shamhat" to include Grenache and Mourvedre, which has greatly increased the complexity and savoriness of our Rose’. Shamhat is barrel fermented to dryness, and after the fermentation is complete we rack it off the gross lees, leaving only the fine, yeast lees. The barrels are stirred once weekly until January giving the wine greater texture and complexity. After five months in the barrel, we bottled this special wine, and it is ready to be enjoyed immediately.