We make our Ruby Ruby using the traditional saignée method. Before fermentation begins, while the fruit is macerating we drain some of the juice off and ferment it separately. The resulting wine is lighter in color and body due to the limited contact with the skins. After just one day of contact with the skins, our high acid juice is packed with the precursors that reappear in the finished wine as essence of blood orange, lychee, melon candy, and white flowers.
One day of skin contact is enough because the fruit from Hallberg Ranch has so much intensity. Just before bottling there is a small addition of dark Pinot Noir that brings extra structure and flavor to the wine. The mouthfeel is lively, juicy, and quenching. It is a serious rosé to please any wine geek but this quaffable wine is also perfect for fun with friends on a picnic or at a BBQ.
- David Lattin