Joel Gott Central Coast Rosé 2017
Our 2017 Central Coast Rosé has aromas of strawberry, cherry, rhubarb and white peach with floral notes. On the palate, the wine opens with bright, red fruit flavors followed by crisp, refreshing acidity, and a clean, balanced finish.
Across the Central Coast in 2017, the growing season started with much needed winter rains, resulting in a later than usual bud break. Warm spring and summer temperatures, followed by a late summer heat wave, caused us to pick our fruit in late August. These conditions allowed fruit to develop good color, concentration and crisp acidity.
To make a Provence-style Rosé, we sourced fruit from Monterey, Santa Barbara and Paso Robles. Grenache makes up the larger part of this blend and is sourced from the marine-influenced Monterey and Santa Barbara areas with a small amount of Grenache Blanc, Cinsault and Counoise coming from Paso Robles, all within the Central Coast AVA. In Monterey, late afternoon winds, similar to the strong Mistral winds that travel through Southeast France, and sandy soils help control the growth and vigor of the grapevines, which allows for a longer hang time and produces more balanced fruit. Fruit from vineyards close to the coast in Santa Barbara experience cool, foggy mornings and warmer afternoons, bringing out ripe fruit flavors in the grapes. We blended a small amount of Grenache Blanc, Cinsault and Counoise from the west side of the Paso Robles appellation for added depth and a touch of spice.
After harvest, the fruit was whole cluster pressed upon arrival at the winery. To help preserve the wine’s fruit and natural acidity, reductive winemaking was used to limit the amount of oxygen the wine has exposure to during fermentation in stainless steel tanks.