Rosé wines tend to be focused on fresh fruit flavours. Rosé wines can be made by 3 methods:
Blending red & white wines together;
Crushing red grapes with the immediate removal of a small (5-10%) percentage of the free-run juice which is then fermented in stainless steel (saignee method);
Crushing red grapes and allowing a cold soaking period of up to 3 days which produces a much more flavourful wine with dark colours (This method was used to produce our 2016 Shameless Rose).
We use the second method called saignee, often used by French winemakers, to make rose wines from Pinot Noir. The remaining grape must (skins & juice) have had the skins to juice ratio is increased. This process ensures that the resulting red wine will be richer in flavour and body.
The clear juice is transferred to stainless steel fermenters and inoculated with yeasts which promote the complex fruit aromas and flavours preferred in roses. When the ferment has finished, yeast and grape solids can settle and the new wine is transferred again to stainless steel tanks which will not impart any added flavours.
Dry rose (ie. no residual sugar remains) which is very pale in colour is the dominant style made by many wineries. However, these wines tend to be also very light in flavour as well. We prefer to have more distinct flavours so we try to balance sweetness level against the flavours in the wine.
Prior to bottling, the wine will be adjusted for sulphite levels to prevent future oxidation and then filtered to produce a sparkling clean product. We choose to package or wines in screw cap bottles as this method maintains the flavours and quality.
Aromas: Strawberry, cherry, mixed fruit
Taste: off-dry, full, sunripe red fruits
Aromas: Black Pepper, smoke, strawberries
Taste: cranberry, cherry, black pepper, smoke
Shameless Sparkling 2015
Blend of Estate and Okanagan grapes
Aromas: Cherry, strawberry, pomegranate
Taste: dry creamy cherry vanilla spice