Rose - Avondale Bio - LOGIC Cabernet Sauvignon

This wine was made specifically for our Virginia distributor who asked for a varietal rosé to be available in April – two months after harvest. We made it crisp with just a bit of weight on the palate.

VITICULTURIST: Johnathan Grieve

VINEYARDS: 10 to 15 year old vines

YIELD: 6 tons per hectare

WINEMAKING: The grapes were selected specifically for this wine, and pressed at between 22 and 23 ºB. The grapes were pressed as whole bunches. The must was left overnight to settle at 13ºC. Then fermentation (partly natural) commenced in a stainless steel tank and the temperature was maintained at between 15 and 18ºC. The wine was kept on the lees for 30 days post fermentation.

AGEING: Drink now, but last year’s maiden vintage is still good on Washington DC shelves.

ANALYSIS:  ALC               - 13
                  R/Sugar         - 5
                  TA                 - 5.7
                  pH                 - 3.35