{"product_id":"leo-steen-rose-ranch-rose-of-grenache-sonoma-ca-2021","title":"Leo Steen - 'Rose Ranch' - Rosé of Grenache - Sonoma, CA - 2021","description":"\u003cp\u003eInviting aromas of strawberry, rhubarb \u0026amp; rose petals. The palate echoes the red fruit and hints of watermelon \u0026amp; white pepper. The lightly creamy texture balanced with loads of freshness \u0026amp; lively acidity makes for a great summer wine.\u003cbr\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Located in the famed Kenwood District of Sonoma Valley. Rose Ranch owned by Chef \u0026amp; farmer Steve Rose, Certified Biodynamic since the 90’s. Planted at the base of Sugarloaf, an extinct volcano. The soil composition of Los Robles which is gravelly, clay laced with aggregates of lava. It is the perfect combination for these old Grenache vines.\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e:\u003cbr\u003eThe 2021 growing season produced an exceptional vintage, cooler weather in the beginning of the season made for a slow start. The warm summer that followed and lighter crop made for a fast and early harvest. The quality at the Rose Ranch was excellent with perfect flavor development for rosé. We hand harvested the night of September 7th to ensure cold and perfect intact bunches.\u003cbr\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e:\u003cbr\u003eWhole-cluster pressed to tank, juice was settled for 24 hours before racked to fermentation tank and neutral oak barrels. Fermented using indigenous yeast at ambient temperature until dryness. 80% fermented in stainless steel tank and 20% in neutral oak barrels.\u003cbr\u003e\u003cstrong\u003eCellar Notes\u003c\/strong\u003e:\u003cbr\u003eAt dryness stainless steel portion was transferred to neutral oak barrels for 5 months aging on fine lees. The blend was assembled in February, followed by gentle filtration before bottling in early March.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Notes\u003c\/strong\u003e:\u003cbr\u003eAlcohol: 13.0%\u003cbr\u003epH: 3.33\u003cbr\u003eTotal acid: 6.1 g\/l\u003cbr\u003eMalolactic fermentation: 100%\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eAll winemakers are shaped by their experiences, and the paths that have led them to their love of the grape. My personal journey has certainly shaped my sommelier’s palate, my gentle approach to winemaking, and the restrained, food-friendly style of my wines. I was born and raised in Denmark, and as the son of a chef and hotelier, food and wine have always been a passionate part of my life. I grew up in the service industry, and started working in my father’s kitchen at the age of 12. When I was older, I earned a degree in business sales and marketing, but food and wine were in my blood, and I soon began studying at the Kolding Hotel and Restaurant School. During my four-year apprenticeship there, I was very fortunate to work alongside Orla Farmann, the national champion for the Danish Sommelier World Cup Team. Orla helped me develop my palate, and further deepened my love of wine.\u003cbr\u003eOver the next several years, my love of wine took me many places, from Alsace, Loire, Champagne and Burgundy to Spain and Italy. Those travels culminated in my certification as a European sommelier, and in 1997, I became the wine director at Kong Hans, Copenhagen’s first one-star Michelin guide restaurant. In time, my work at Kong Hans took me to California to scout out new wines for our list. I felt an immediate connection with California’s vibrant winemaking scene—both the quality of its wines and the freedom given to its winemakers.\u003cbr\u003eIn 1999, I moved to California to immerse myself in winemaking firsthand, and spent the next several years working days in wineries and nights as a sommelier. (My grape-stained fingers were part of the inspiration for the sommelier’s print.) At the same time, I complemented my practical experience by studying chemistry, viticulture and winemaking. My journey led me to Stuhlmuller Vineyards an acclaimed, family-run winery in the Alexander Valley, where I ultimately became winemaker in 2004—the same year I founded Leo Steen Wines.\u003cbr\u003eSince then, I have worked to hone my craft, always with an eye towards that place where style and vineyard authenticity naturally meet. My classically trained European palate is a part of that equation. So is my appreciation for the charm and character of great California winemaking. As a result, I have developed a gentle approach that focuses more on natural yeasts, lower alcohols and less new oak. The winemaker in me thinks about the vineyards I am privileged to work with, and what I love about them. While my sommelier side reminds me that great wine finds is most elegant expression served alongside good food in the company of family and friends. I hope you find both sides of this philosophy realized in my wines.\u003cbr\u003eLeo Hansen\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43561523249403,"sku":"00073529","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/5d5850d25318503cb1bab2793dfbb3c9.jpg?v=1661916014","url":"https:\/\/satellitesb.com\/products\/leo-steen-rose-ranch-rose-of-grenache-sonoma-ca-2021","provider":"Satellite SB","version":"1.0","type":"link"}