Rosé All Day

 Day Wines Babycheeks Rosé

the place

Applegate Valley

the grapes

Malbec, Cab Franc, Tannat

the process

Grapes were direct-pressed, with minimal time on skins, into a stainless- steel tank to settle overnight. No sulfur was added at the press pan. Juice was then racked off gross lees into neutral French oak barrels to ferment, which was low and slow due to the amount of acid in the wine. The wine went through partial malolactic fermentation and has 2 g/l residual sugar - both of which help to round it out and give body. It was racked and consolidated into a stainless-steel tank where is was cold stabilized.

the price

$29

Brunn

the place

Austira

the grapes

Blauer Zweigelt

the process

Harvested by hand. Brunn practices traditional fermentation in small tanks using native yeasts. Below the winery lies an old, historic subterranean cellar where the wines mature in perfect conditions. Both oak barrels and large neutral vats are used to avoid the wood overpowering the wine.

the price

$19 for 1L

Lieu Dit

the place

Santa Barbara

the grapes

Pinot Noir

the process

After countless bottles shared together and many trips to France, Eric Railsback and Justin Willet decided to found Lieu Dit in 2011 and focus solely in the varieties indigenous to the Loire Valley, now grown in Santa Barbara County. The varied micro-climates and marine based soils of Santa Barbara county are ideally suited to this set of grapes. Organic.

the price

$27

Broc Cellars “Amore Blendo”

the place

Mendocino

the grapes

52% Barbera, 24% Sauvignon Blanc, 24% Primitivo

the process

The Barbera, Sauvignon Blanc and Primitivo fermented together whole cluster, layered alternating each variety until we reached the top of the tank and sealed it. True carbonic fermentation occurred. We pressed the wine to age in a 41 hL concrete tank, one of our sandstone terra cotta jars and 2 neutral French oak barrels.

the price

$35