This pale salmon-colored Rosé leads with delicate aromas of fresh white peach and rosewater. A creamy yet refreshing midpalate brings in succulent notes of watermelon and floral chamomile.

Vintage Notes

The 2020 growing season enjoyed near-perfect growing conditions. With minimal rain this winter, the vines were awakened with ideal moderate, spring-time temperatures which eliminated any frost threat to the developing buds. At most sites, fruit set was during the optimal timeframe due to warm, consistent conditions. Veraison occurred 7-10 days earlier than previous years due to the temperate weather and minimal rain. Moderate daytime temperatures and cool nights throughout the summer months with a few of the normal short-lived heat spikes allowed for excellent flavor development. The year saw an early harvest with 90% of the region’s grapes being picked before wildfires threatened the region in late Fall.

Vineyard Notes

Fruit for this wine came from our Estate Behler Vineyard. This is the original St. Francis estate vineyard originally planted by Will Behler 100 years ago in Sonoma Valley. Now planted to Chardonnay, Merlot and Zinfandel. This amazing valley floor vineyard provides unique varietal characteristics to some of our most popular wines.

Winemaker Notes

Zinfandel and Chardonnay from our Estate Behler ranch were picked together at 20-22 Brix early in the cool morning and put directly into the press using the most gentle cycle. Only the free-run juice was collected and then fermented at a cold temperature for 30 days. Once alcoholic fermentation was complete, the wine was racked to neutral red barrels for 6 months of aging. Before bottling this blend was put together adding in 21% of Rosé of Sangiovese to add harmony to the overall wine.

Smoked Salmon and Caper Deviled Eggs

Primary Ingredients

6 each hardboiled eggs

1 teaspoon Dijon mustard

1 teaspoon lemon juice

2 Tablespoons crème fraiche or sour cream

2 Tablespoons of mayonnaise

Pinch of paprika

2 oz smoked salmon

12 each capers

Chive rings to garnish 1-2 teaspoons

Salad greens for garnish

Primary Technique

• Slice eggs in half lengthwise, wiping knife clean before each cut
• Carefully scoop out yolks into a small mixing bowl
• Using the back of the fork mash yolks until completely broken down
• Add mustard, lemon juice, crème Fraiche and mayonnaise to the yolks
• Mix until smooth with fork
• Add a pinch of paprika and season to taste with salt
• Spoon or pipe yolk mixture into the hollowed whites
• Cut salmon into 12 pieces
• Place into yolk mixture
• Place caper next to salmon
• Sprinkle with chive rings
• Refrigerate until ready to serve
• Arrange on platter and garnish with salad greens

ORDER YOUR ST. FRANCIS ROSÉ HERE

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