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Emme Wines - 'Pink Lemonade' - Red & White Field Blend - Redwood Valley, Mendocino, CA - 2021
Emme Wines - 'Pink Lemonade' - Red & White Field Blend - Redwood Valley, Mendocino, CA - 2021
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Load image into Gallery viewer, Emme Wines - 'Pink Lemonade' - Red & White Field Blend - Redwood Valley, Mendocino, CA - 2021

Emme Wines - 'Pink Lemonade' - Red & White Field Blend - Redwood Valley, Mendocino, CA - 2021

Regular price $44.00

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Again due to the November 2020 frosts at Ricetti, the Abouriou and Colombard that were the sole components of pink lemonade in 2019 and 2020 were severely down in yield. To make up the difference, I decided to create a more comprehensive field blend of the grapes at Ricetti. This year’s pink lemonade is Abouriou, Colombard, Carignan, Valdiguié, and a touch of Zinfandel – every variety that the Ricettis grow.
The Abouriou, Colombard and Zinfandel component was picked on August 28th, as both Abouriou and Zinfandel are early ripeners. The field blend was cofermented on skins for a week, and then pressed to stainless steel to finish fermentation. Once dry, the wine was racked to neutral oak barriques for élevage.
The Carignan and Valdiguié component was picked a month later, as these varieties tend to ripen more slowly. This field blend was left to ferment partially carbonic for 5 days, then pressed to stainless steel. Once dry, the wine was racked to neutral barriques for élevage.
In late February, these two field blend components were racked out of their barriques and blended just before bottling, to create one comprehensive Ricetti field blend coferment.
‘pink lemonade’ looks like electric pink lemonade during fermentation, and was named as such.
Indigenous yeast fermentation. SO2: 15 ppm added in January. No other additions, unfined and unfiltered.
Tasting Notes: like pink lemonade, but with 10% abv.

Cases: 140

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.

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