2015 was a fantastic growing season on Long Island, blessed with abundant sunshine, cool nights and the least rainfall on record. This made for healthy, aromatic and concentrated fruit, ideal to make great wines. We specially selected a number of different vineyard sites for this special wine. The goal was to make a Rosé full of the flavors and aromas of summer. Choosing the perfect moment to pick was crucial. The Harvest started early with fruit carefully harvested on September 14. Gewürztraminer was followed by Merlot and Chardonnay, and it finished on October 8 with Cabernet Franc. The key was to capture the freshness and vibrancy of the fruit, but also to get the ripe and robust flavors promised by the “Summer in a Bottle” name.

The crop level varied from 3.5 to 4.5 tons per acre. We avoided any maceration of the skins as we gently pressed the grapes. The juice for all lots was vinified separately; each was well-settled at 50˚F, then cool-fermented (maximum 66°F) to total dryness over the next three weeks. To give the wine texture, we let it rest sur lie for three months before blending. Malolactic fermentation was strictly avoided to retain the wine’s lively mouth-feel and pure fruit character. It was filtered at the end of December 2015 and bottled with screwcap closure in March, producing 11,632 cases of 750ml bottles and 550 cases 1.5L (magnum) bottles.

ANALYSIS
 Average Brix at Harvest    21.0    Titratable Acidity    5.0 g/L    pH    3.4
 Alc. by Volume    12.5%    Residual Sugar    0.1%