The Pinot Noir for Red Car’s rosé was grown in the Green Valley and Sebastopol Hills regions of the Sonoma Coast, night-harvested at 21° Brix, whole-cluster pressed, and fermented in a mix of French oak and stainless steel. The wine aged for three months in barrel prior to bottling.
Tasting Notes: The color is a pale, muted salmon, pretty and stylish in its tall, clear bottle wrapped with a prismatic label. The fragrance offers strawberries and stone fruits, even a deep note of baked peaches. The wine feels clean and linear across the palate, with a bloom of peach melba in the middle and a finish of herbs, especially tarragon. It’s a shiny, cleansing rosé; so drinkable.