Emme Wines - 'Enhorabuena' - Rosé of Carignan - Redwood Valley, Mendocino, CA - 2022
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Request a Case Order2022 Carignan ‘enhorabuena’
Vineyard: *Ricetti
*AVA: *Redwood Valley, Mendocino, CA *Farming: *Organic, Dry Farmed
*Harvest Date: *Handpicked on 10 October 2022 *Bottling Date: *23 March 2023
*alc: *11%
*Cases: **140
For the first time in 2022, I picked enough Carignan from Ricetti to pull some fruit aside to use for rosé. Carignan is a wonderful grape for rosé (great acidity and pretty fruit flavors), so I’m very excited to watch how this wine evolves!
All of the Ricetti Carignan was picked in early October, and while most of it was reserved for red wine, a few bins were set aside for rosé. These were pressed whole cluster with no foot stomping, and the juice was settled overnight then racked off gross lees into stainless steel for fermentation.
After primary fermentation finished, the wine was moved to neutral oak barriques and a small concrete egg. Both aged for 6 months, then were racked together to tank in late March for bottling.
Indigenous yeast fermentation. 10 ppm SO2 at bottling, no other additions, unfined and unfiltered.
‘enhorabuena’ means congratulations, and more literally, ‘in the good hour’.
Tasting notes**
: Juicy fruit and jolly ranchers up front. Extended mineral finish.
My name is Rosalind, and I farm grapes organically and make wine without additives.
I work within a likeminded community of grape-growers and winemakers in Northern California. 2018 marked the first year I set out to create something of my own, albeit with the welcome support of the talented people who surround me.
Wine, at its core, is about community. Countless hands are involved in every glass you drink – the growers who planted cuttings three generations ago; the field workers who prune the vines in winter, tend them throughout the year and pick the grapes come autumn; the winemakers and interns who footstomp those grapes, forklift bins of fermenting fruit from tank to press, and fill barrels with wine to rest before bottling; and the distributors, restaurateurs, and sommeliers who help bring that bottle to you. An incredible amount of labor and love goes into filling a glass with wine, and I am constantly reminded of and grateful for the community who makes all of it possible. I could not do this alone, nor would I want to.
Similarly, at the end of the day, wine should be enjoyed with your own community of friends and family. I aim to make fresh, bright wines that taste good, encourage thoughtful discussion, and ultimately bring people together.