2011 Rosé


Rhubarb, spearmint, jasmine, bacon fat and citrus


Round, soft and silky with moderate weight and acidity

Food Pairings

Fried chicken, pulled pork BBQ, gumbo or shrimp and grits


Located on the west slope of the Blue Ridge Mountains, between 1,100 and 1,300 feet above sea level. This planting consists of 11 acres of 2 to 15-year-old vines, growing in deep, steep and well drained rocky soils. The vines are cane pruned and trained to both the Open Lyre and Double Guyot system.


2011 was definitely a Rosé kind of year. Bud break occurred normally, around mid-April and flowering too was normal, around the first of June. Summer temperatures were normal, with some hot days and some cool ones. Rainfall was normal for most of the summer, turning very dry in August just before harvest. On August 26, 1.5 inches of rain fell from the remnants of hurricane Irene. Then, on September 4, the onslaught of Tropical storm Lee began, bringing 5 inches of rain, which did not stop for another 30 days (at least it felt that way). All of our red grapes required bleeding off juice soon after crushing to reduce the dilution effect from these rains.


A blend of 33% Cabernet Franc, 33% Petit Verdot, 17% Cabernet Sauvignon and 17% Merlot. Immediately following destemming and filling the fermenters with each of our harvested red grape varieties, 15% to 20% of the juice was pumped into barrel. This juice was allowed to settle for 24 for hours then racked again into barrel and yeast was introduced. Fermentation lasted about 10 to 15 days. All of the lots were blended together in stainless steel tank and then bottled in March 2012.

135 cases produced. Drink now.


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