2011 Kuleto Estate Rosato
You may have heard how ‘disastrous’, or ‘hopelessly under-ripe’ the 2011 vintage was from the press, but I can assure you that 2011 produced some of the finest wines ever at Kuleto Estate. They are loaded with varietal character, perfectly balanced with acid and alcohol, and much more expressive that their warmer vintage counterparts. In the making of a rosé wine the vintage has a lesser influence on flavor since the wine is made entirely from juice drawn from freshly crushed grapes. In any case, the cooler 2011 vintage produced juices with terrific acid balance and length.
Food Pairing Notes
A rosé wine is the perfect thing to sip on a hot day, when serving a variety of appetizers, or when you’re mulling over a menu trying to figure out what to order.
60% Cabernet Sauvignon
Rosato / Rose
100% Stainless Steel
If you happen to follow the varietal composition of our Rosato from year to year, you’ll notice the huge variation in percentages of each grape. It may appear that we simply can’t make up our minds on how to make this wine, but I can assure you that it is a deliberate process. How much juice is drawn from a given batch of grapes is based entirely on the size of the berries. The best red wines are generally made from small berries, where the ratio of skin to juice is highest. When a particular batch of fruit comes in with rather large berries, the skin to juice ratio can be corrected by simply removing a portion of juice immediately from the crushed fruit. This juice is drawn off batch by batch and put into small stainless steel tanks, where it ferments at a very low temperature to produce the most aromatic, delicately fruity and floral ‘white wine’. It just happens not to be white but contains a bit of color from the very brief contact time with the skins.
254 cases produced. Released June 2013.