Our rosé comes with just the right temperament of verve and ripe fruit, set against a backdrop of light pink salmon color. Aromas of fresh strawberries, meyer lemon zest, and hints of honeysuckle draw you in with curiosity. The palate is focused with bright and savory acid, ripe raspberries and cola with a finish that lasts for several minutes. This wine is delicious!
WAYPOINT GRAPE VARIETY(S): 100% Pinot Noir Clone 115
Just down the way from Morelli Lane Vineyard, off of Stoetz Lane, and not so far from Camp Meeker, lies the Ruxton Vineyard. Sitting at 800 feet of elevation in the heart of the Green Valley district of the Russian River Valley appellation, the vineyard is planted to Pinot Noir clones 667, 777, and 115 where cool climate conditions and sandy loam soils create the perfect environment for producing exceptional rosé of Pinot Noir.
We choose a direct pick and press method when producing our Rosé . The reasons are simple: first, we get to choose at what degree brix to pick, controlling alcohol levels and flavor consistency year in and year out; second, we can control the amount of skin contact at pressing to modulate color accordingly, as we are seeking the lightest of Salmon color as possible. This leads to a stylized form of rosé that we prefer.
Green Valley is one of the smallest appellations in Sonoma County. It lies in the southwestern part of the Russian River Valley at the border of the Sonoma Coast AVA, and bounded by the towns of Sebastopol, Forestville and Occidental. It is very tightly delineated, both geographically and climatically, and is the most consistent of any North Coast appellation in terms of soil, climate and flavor. The fog is Green Valley’s trademark. The predominant soil type (60%) of this American Viticultural Area (AVA) is Goldridge soil, the most sought-after type in Sonoma County—especially for Pinot Noir.
Kirk P. Venge
Proprietor & Winemaker | Born 1976, Rutherford CA
Owner of Venge Vineyards & Winery
Earliest Childhood Memory: Tractor Rides In The Vineyards
Method | Whole Cluster Press, via Gravity Flow to Stainless Steel
Utilizing 100% Native Yeast Primary and Secondary Fermentations
Aging Regimen | 100% Stainless Steel
Aging | 6 Months | 12 Barrels