Koehler Winery, Santa Ynez, Rose 2016

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Quick Overview

The grapes were pressed immediately after harvesting, with minimal skin contact. Following a 24 hour cold settling the juice was racked and inoculated with yeast. A temperature controlled fermentation of 55 F occurred over the twenty-five days. A series of gentle rackings for clarity followed the completion of fermentation. Cold temperatures were maintained to prevent malolactic fermentation.
Koehler Winery, Santa Ynez, Rose 2016
Lighter clusters of lower brix were “cherry picked” for the press. Minimal skin contact delivered a wine with a pale shallot complexion. The aromas are of faint strawberry, tropical hibiscus, and wet stone. Notes of tart salmon berry, key lime, and plum skin characterize the palate. Although bright with acid, there is plenty of flesh to balance out the minerality. Drink now.

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