Back to Current Releases - 16 Wines
Very unique! A refreshing, slightly sweet summer red wine that we like as an aperitif or with lighter desserts. Wine writer and sommelier, Chris Sawyer, suggested that his perfect match would be cheesecake with a raspberry coulis. Notice the sparkle in the wine and a little spritz on the tongue. Sweet, yet very refreshing in the way fresh squeezed juice is. Serve chilled.
Never heard of a Sweet Malbec? Neither had we. We love the taste of the juice from the freshly pressed Malbec grapes and thought we could make a delicious wine which would retain that fresh-squeezed juice flavor. So we selected fruit from the knoll in our Rennie Vineyard where the grapes hung in large bunches with plump berries. We then stopped the fermentation at 9.5% alcohol (our regular Malbec varietal table wine is 13.5%) while leaving 6.6% residual sugar, nowhere near the 15% to 25% sugar level that late harvest desert wines typically have.
Terroirist Blog - Review by Isaac Baker
2013 vintage - "A very light red color, like strawberries and cherry juice. On the nose, I get candied apple, sweet roses, cherry cola and raspberry jam. Full-bodied with a chewy mouthfeel, slight acid. Flavors of Thanksgiving spiced cranberry sauce, caramel apple, roses and clover honey, also some underlying dusty-earthy notes. A juicy and rich presence but the flavors show nuance. Still cool and refreshing, but perhaps this style doesn’t lend itself to those more complex elements in the Rennie Malbec. A Malbec rosé with 10% alcohol and 7% residual sugar, cool fermented with no oak. I could see this being a huge hit at holiday parties."
Harvested Sep. 13th. Fermented in a tank with a special cooling jacket, this wine 27 days to reach the sugar level we wanted. The slow fermentation gave a vibrant fruit quality to this wine. Bottled on March 17th after the wine was settled with no oak contact, this is best consumed young - this year.
Total Acidity: 9.2 g/L
Residual Sugar: 6.6%