Our 2020 harvest was uniquely compensated by the transverse position of the Santa Ynez Valley, and luckily avoiding any of the fire damage that our neighbors to the North and South both had to contend with. Eric and Lyle think this release is the most exciting rosé they have been lucky to produce.
The 2020 Les Rascasses Rosé was even more towards the old style at Tempier, having completed 100% of its malolactic in neutral wood Burgundy barrels. The final blend is Mourvèdre and Grenache from the Camp Four Vineyard in the Los Olivos AVA, along with Cinsault from the Nolan Ranch vineyard, in the newly awarded Alisos Canyon AVA which we’re excited to partner with for the first time. All three cépages were gently direct-pressed for a pale pink rosé and fermented with only native yeasts for a terroir-explosion of minerals and salt. With the full malo, we were able to achieve in 2020 there is a texture and mouthfeel to contrast the natural crisp acidity from our cooler climate.
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.