Description
OVERVIEW Established in 1997, Jeriko Estate is located between the Pacific’s coastal mountain range and upper Russian River foothills near the small village of Hopland, in California’s northern most wine growing region, Mendocino. Jeriko Estate’s “tread gently on the earth” commitment to grape growing unfolded the countries first “Methode Champenoise” sparkling wine, “made from organic grapes” in 2001. The Estate’s vineyards are planted to high density spacings of Pinot Noir and Chardonnay. We strive for balance, both in the vineyard and in the glass. As a result, we feel that an “expression of place and personality” is reflected in the wines, as well as finesse and elegance. Small lots of Estate grown vintage cuvées make up the blend for our Multi-vintage Brut Rosé. Like the vineyards, all aspects of the winemaking is performed on a labor intensive and hand crafted level to assure that the results are nothing but exceptional.
WINEMAKING Jeriko Estate multi-vintage Brut Rosé is 100% Pinot Noir grown on the Estate. Dijon clones 115, 667 and Pommard make up the blend. After the press is loaded it is left for a controlled period in order to achieve enough skin contact to create the beautiful pink salmon rosé color. The grapes are then gently pressed at low pressure and pumped to small temperature controlled stainless steel tanks for a slow cool fermentation to achieve an exceptional quality cuvée. Malolactic fermentation is not introduced in order to ensure the wines retain their freshness and varietal character. Once the final blend is created, the wine undergoes secondary fermentation in the bottle and is aged on the lees en tirage for approximately two to three years. The wine is then gently riddled to move the lees to the neck of the bottle, disgorged and the final dosage liquor is introduced.
WINEMAKING Jeriko Estate multi-vintage Brut Rosé is 100% Pinot Noir grown on the Estate. Dijon clones 115, 667 and Pommard make up the blend. After the press is loaded it is left for a controlled period in order to achieve enough skin contact to create the beautiful pink salmon rosé color. The grapes are then gently pressed at low pressure and pumped to small temperature controlled stainless steel tanks for a slow cool fermentation to achieve an exceptional quality cuvée. Malolactic fermentation is not introduced in order to ensure the wines retain their freshness and varietal character. Once the final blend is created, the wine undergoes secondary fermentation in the bottle and is aged on the lees en tirage for approximately two to three years. The wine is then gently riddled to move the lees to the neck of the bottle, disgorged and the final dosage liquor is introduced.
TECH Appellation: Mendocino Varietal: Pinot Noir clones 115,667 and Pommard Alcohol: 12.5% pH: 3.14 Residual Sugar: 9 g/L Aging: Minimum of two years on lees Cases released: 275
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