Yesterday, I bottled our 2013 Sangiovese Rosé. The wine is a beautiful, deep, pink-amber this year--deeper in color than in past years. I don't know why. This year, the grapes soaked about 20 hours with the skins before pressing, which has been fairly typical. Depth of color should mostly be a function of the time the grapes spend on the skins--all else being equal--but the 2012 wine spent 22 hours on the skins and it was a paler color. Whatever the reason for the deep color this year, the wine is pretty. I'm very pleased with the results in general. I think this may be the best rosé we've made so far, edging out the excellent 2009.
We had some very cold weather while the wine was resting (down to as low as about 19 degrees F). Cold causes the formation of tartaric acid crystals in the bottom of the container (photo below), which is very convenient, as it creates a hard crust over the deposit of dead yeast and other precipitates that can be a pain when siphoning wine. With the rosé, siphoning is always a breeze as there is nothing floating freely to cloud the wine or suck up from the bottom; it's all encapsulated by the crust of crystals.
We had the first bottle last night with an asparagus and portobello mushroom risotto that I made. Excellent, if I do say so myself. Now it's time to design a label.
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