2018 Poseidon Vineyard "Rosé for the Bay"
"Our family has farmed Poseidon Vineyard for over 40 years. Our vineyard abuts the extensive wetlands of northern San Francisco Bay at the very southern edge of Napa Carneros. The fogs triggered by these intertidal tracts are key to the quality of our fruit and wine. Our work is intertwined with the life of the Bay. Over the next 40 years and more, we hope to continue to farm alongside a rich, vibrant and healthy estuary."
Pale blush in color with beautiful aromas of fresh-cut watermelon, wild strawberries and a suggestion of white peach and melon. The palate reflects a similar profile, with watermelon, strawberries and stone fruit and a splash of rose water. The texture is creamy, but tautly balanced by a bright acidity that refreshes the palate.
Rosé for the Bay is vinified in support of the San Francisco Baykeeper. Peter Molnar, Co-Founder of Poseidon Vineyard, is a member of Baykeeper’s Board of Directors and a lifelong sailor and Bay swimmer. 100% of our winery proceeds from this limited production will go directly to Baykeeper, helping to fund their work, including buying fuel for patrol runs, paying for laboratory analysis and funding long-term legal actions to stop the Bay’s worst polluters. To learn more about the Baykeeper's efforts, click here.
As the impact of the 2011-2017 drought continued to fade, the 2018 growing season was characterized by moderate temperatures. Fruit development was gradual, without stress, and uniform. But as harvest got underway, temperatures varied dramatically, creating a nerve-wracking stop-start, wait-versus-race dynamic for the crews and cellar. Attention and experience in the vineyard proved critical during this stretch. While wildfires created havoc in other parts of the state, the Poseidon Vineyard was entirely unaffected. The harvest was one of the most generous and flavorful crops in recent memory.
As our Pinot Noir harvest nears, we identify a few rows in the vineyard just for this wine. Picking for rosé is different from picking for still red wine—we want to capture the bright acidity of the berries. We give the juice a little time with the skins for the magical color, then ferment slowly over a few weeks in a very small tank, at very cold temperature, to lock in the fresh flavors. To retain the wine’s liveliness, we bottle it shortly after fermentation.
Alex Beloz, Winemaker