Inspired by our favorite dry rosés of the south of France, our 2019 vintage of “Les Rascasses” comes from the Camp Four vineyard in Santa Ynez. Built on the site of an original Stagecoach stop, today Camp Four is owned by the Chumash Native American tribe and has a unique terroir of marine sedimentary “loam” soil that sees coastal breezes to help maintain cold nights and a greater diurnal temperature shift.
Made from a blend 40% Cinsault, 35% Grenache, and 25% Mourvèdre hand-picked from September 19th to 30th, our rosé is made “direct-to-press” like our favorite rosés in Bandol and Corsica. Fermentation is done only with native, wild yeasts, then aged in neutral French oak barrels for 6 months, naturally allowing a Malolactic, or secondary fermentation, for a creamier, fuller mouth-feel.
Aromas of red fruits, orchard peach, and citrus combine with a bracing saline minerality for a gastronomic rosé that is at home with a Provençal table of roasted vegetables, garlicky aioli, and olive tapenade.