2020 PRODUCT OF SOCIETY WILLAMETTE VALLEY ROSÉ
Last year this wine was basically our overflow garbage dump and the fact people liked it so much drove me nuts. The namesake became a cruel joke on me played by me. So this year we did something a little different.
When our 2020 whole cluster Syrah was finished fermenting, we gently pressed the liquid from all the stems and berries as is common practice. Then, due to boredom and a steadfast commitment to doing stupid things, we pumped a fermenting barrel of Barncat Riesling into the press and let it soak in the Syrah pressings for five beers (i.e. 2 hours). This provided incredible color, texture, and additional character to the Riesling.
I’m honestly shocked at how well this turned out. This will definitely be common practice going forward. Next year I will try to do this every time I press off a red wine.
Like all our other wines, it was wild yeast fermented in neutral oak. Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined.
