About this wine
Bordeaux varieties picked early and sent directly to the press. Limited skin contact time helped to develop a coral color with orange hues. Lush overripe peach, watermelon, and raspberry aromatics. Complemented by flavors of blood orange, ruby red grapefruit, and cantaloupe. Fermented dry with a commanding acid profile. 50% of the lot was barrel fermented in neutral french oak, previously holding a red wine. A complex medium bodied Rosé that can stand up to even the spiciest of foods.
Meet the Winemaker
In 2010 Patric Matysiewski began a career in fermentation. Hired on at Breckenridge Brewery originally to prep in the kitchen and wash dishes. Within a few months he was summoned to operate the canning line. From here on he excelled to bottling line operator and keg filler and washer. Learning the ins and outs of the cold side of brewing and cellaring.EXPLORE THIS WINERY