Allegrante Rosé2018

19.99

Allegrante Rosé

Blending our internationally esteemed Nebbiolo with recently established Petit Syrah has resulted in a vintage wine of complex aromatics and gratifying mouth feel, with the delightful lightness desired in a fine rosé.

In 1835 Senator Henry Clay acquired Allegrante, a highly prized and beautiful thoroughbred, from Governor James Barbour, hereditary owner of this Estate.

This mare contributed in establishing the stable of Ashland Farm which eventually won three Kentucky Derby.

Today, from the same slopes where Allegrante roamed in her youth, we are crafting an elegant, vivacious and classic old world rosé.

Year

2018

Cellar Life

3yrs

An early and very fruitful April bud-break, without following frost, encouraged aggressive shoot-thinning and cluster selection, vine by vine, preparing for a normal growing season. But with some 75 days of very persistent rain, we were required to edge the vines 5 times, when a dry year like 2010 would not require this; and we more than doubled our leaf-pulling for an average season. Spared the many storms which moved across Virginia in the crucial month of August, Our clusters then ripened efficiently in the crucial month of August, as we were spared storms affecting much of the region. White varietals, all picked by late August, showed high to great quality. The resumption of almost interminable rain, commencing in early September, placed the red varietals under pressure to be harvested at their early margin of optimum ripening, which arrived by September 10th, with only Cabernet Sauvignon Reserve eluding us because of harsh weather. Historical experience with each vineyard sector’s support of the varietals planted there, together with constant vine maintenance, allowed us to prioritize this harvest to salvage an Octagon again in this vintage.

Fermentation 15 days in stainless steel, after very limited contact with the skins
Composition Petit Syrah 84%, Nebbiolo 16%
Aging On the lees in stainless steel tank, 8 months
Analysis Alcohol, 12.5%
Residual Sugars, 0.1%
Total Acidity, 0.66%

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