With spring here and summer soon to follow, the timing could not be better for Skylark Pink Belly Rose. We continue to pull a larger section of Kurt Ashurst’s Grenache block in Mendocino because we have discovered it is so suitable for our California interpretation of Bandol rose. Produced with the traditional rose methodology – whole-cluster pressed, just enough time on the skin for the pink blush color, raised in stainless steel with no secondary malolactic fermentation. The result is fresh, lively and inviting – no summer is complete without it.
Salmon pink in color. Red fruit aromas of cherry, strawberry and pomegranate dominate the nose, with lemony citrus accents in the background. The palate reflects the fruitiness of the 2018 vintage, with the natural acidity deftly woven into the juicy fruit profile. Fresh, lively and pure, the 2018 will be a delight to enjoy over the next 12 months.