---

Notes

The 2017 vintage broke records for fall temperatures in Maine resulting in lower than usual acid in our estate grapes. The main component of the blend, Marquette, provides a striking color to the wine from its uncommonly red juice. Without needing skin contact for color, we can press the grapes as soon as they are harvested—resulting in fresh pink juice with no tannin. Following a gentle pressing, we co-fermented the Marquette and Frontenac blanc then opted for a partial malolactic fermentation. Upon finding the right acid balance and mouthfeel, we chose to age the blend in stainless steel rather than oak prior to tirage. After bottling the base wine with yeast and sugar for a Traditional Method bottle fermentation, we aged the wine for an additional 43 months before disgorging the yeast and corking. The extended lees contact in bottle allows for more pronounced and complex flavors, enhanced mouthfeel, and fine bubbles. With 8 g/L sugar added for a dosage, this stunning rose is a classic brut style.