2023 MINIM XO GRENACHE ROSÉ
An early picked, barrel fermented expression of Metcalfe Grenache grown on mixed volcanic soils in the most elevated section of the vineyard. Long elevage, plenty of oxygen, developed and complex. A gastronomic rose for gastronomic people
IN OUR VINEYARD… The Grenache sits in the highest part of our northern most block with deep roots reaching through a rocky topsoil of younger basaltic soil over deeper sandy granite. Systemic herbicides and pesticides were removed from the farming cycle in 2019 as we moved to a more regenerative viticultural model, incorporating compost teas, fish and kelp emulsions into our spray program and fertigation. Early undervine cultivation was employed to break up soil compaction, followed by heavy undervine compost/mulch applications to bring balance and life to the soil. We regularly conduct soil sampling to ensure we are heading in the right direction with our approach to improving soil health. All vine work year to year is done by hand, including undervine management, shoot thinning, netting and picking.
IN THE WINERY… Hand-picked bunches of Grenache from the low yielding vines, direct pressed to tank, chilled and racked cleanly for primary fermentation in seasoned puncheons. A natural fermentation in barrel in a cooler area of the winery proceeds over approximately 2 weeks before barrels are topped and tucked away for an extended oxidative elevage. Barrels remain untopped over 18 months. Post maturation the barrels are racked cleanly, without pumps and settled over the subsequent months in tank, then bottled without sulphur in late Spring 2024
IN THE GLASS… I’m still getting to know this wine to be honest. We didn’t set out with clear intentions and a style in mind when working with this fruit. Three years into our tenure at this vineyard and we didn’t feel settled on how this parcel wanted to express. An early pick and barrel ferment felt right with long ripened aromatic fruit that retained great natural acid. Extended elevage in oak and plenty of oxygen has given this wine complexity and richness. Primary fruit flavours have given way to deeper secondary tones. Certainly a more gastronomic style of rose. I’m going to work these tasting notes out later….but baked quince and marzipan for sure.
GRENACHE - ROSE - BARREL FERMENT - DRY GROWN - WILD YEAST - ZERO SULPHUR
An early picked, barrel fermented expression of Metcalfe Grenache grown on mixed volcanic soils in the most elevated section of the vineyard. Long elevage, plenty of oxygen, developed and complex. A gastronomic rose for gastronomic people
IN OUR VINEYARD… The Grenache sits in the highest part of our northern most block with deep roots reaching through a rocky topsoil of younger basaltic soil over deeper sandy granite. Systemic herbicides and pesticides were removed from the farming cycle in 2019 as we moved to a more regenerative viticultural model, incorporating compost teas, fish and kelp emulsions into our spray program and fertigation. Early undervine cultivation was employed to break up soil compaction, followed by heavy undervine compost/mulch applications to bring balance and life to the soil. We regularly conduct soil sampling to ensure we are heading in the right direction with our approach to improving soil health. All vine work year to year is done by hand, including undervine management, shoot thinning, netting and picking.
IN THE WINERY… Hand-picked bunches of Grenache from the low yielding vines, direct pressed to tank, chilled and racked cleanly for primary fermentation in seasoned puncheons. A natural fermentation in barrel in a cooler area of the winery proceeds over approximately 2 weeks before barrels are topped and tucked away for an extended oxidative elevage. Barrels remain untopped over 18 months. Post maturation the barrels are racked cleanly, without pumps and settled over the subsequent months in tank, then bottled without sulphur in late Spring 2024
IN THE GLASS… I’m still getting to know this wine to be honest. We didn’t set out with clear intentions and a style in mind when working with this fruit. Three years into our tenure at this vineyard and we didn’t feel settled on how this parcel wanted to express. An early pick and barrel ferment felt right with long ripened aromatic fruit that retained great natural acid. Extended elevage in oak and plenty of oxygen has given this wine complexity and richness. Primary fruit flavours have given way to deeper secondary tones. Certainly a more gastronomic style of rose. I’m going to work these tasting notes out later….but baked quince and marzipan for sure.
GRENACHE - ROSE - BARREL FERMENT - DRY GROWN - WILD YEAST - ZERO SULPHUR
An early picked, barrel fermented expression of Metcalfe Grenache grown on mixed volcanic soils in the most elevated section of the vineyard. Long elevage, plenty of oxygen, developed and complex. A gastronomic rose for gastronomic people
IN OUR VINEYARD… The Grenache sits in the highest part of our northern most block with deep roots reaching through a rocky topsoil of younger basaltic soil over deeper sandy granite. Systemic herbicides and pesticides were removed from the farming cycle in 2019 as we moved to a more regenerative viticultural model, incorporating compost teas, fish and kelp emulsions into our spray program and fertigation. Early undervine cultivation was employed to break up soil compaction, followed by heavy undervine compost/mulch applications to bring balance and life to the soil. We regularly conduct soil sampling to ensure we are heading in the right direction with our approach to improving soil health. All vine work year to year is done by hand, including undervine management, shoot thinning, netting and picking.
IN THE WINERY… Hand-picked bunches of Grenache from the low yielding vines, direct pressed to tank, chilled and racked cleanly for primary fermentation in seasoned puncheons. A natural fermentation in barrel in a cooler area of the winery proceeds over approximately 2 weeks before barrels are topped and tucked away for an extended oxidative elevage. Barrels remain untopped over 18 months. Post maturation the barrels are racked cleanly, without pumps and settled over the subsequent months in tank, then bottled without sulphur in late Spring 2024
IN THE GLASS… I’m still getting to know this wine to be honest. We didn’t set out with clear intentions and a style in mind when working with this fruit. Three years into our tenure at this vineyard and we didn’t feel settled on how this parcel wanted to express. An early pick and barrel ferment felt right with long ripened aromatic fruit that retained great natural acid. Extended elevage in oak and plenty of oxygen has given this wine complexity and richness. Primary fruit flavours have given way to deeper secondary tones. Certainly a more gastronomic style of rose. I’m going to work these tasting notes out later….but baked quince and marzipan for sure.
GRENACHE - ROSE - BARREL FERMENT - DRY GROWN - WILD YEAST - ZERO SULPHUR