Winemaker's Notes

Our 2009 Ladybug Rosé is composed of 86% Cabernet Franc, 11.5% Gamay, and 2.5%  Pinot Noir.  Each component variety was handled individually.  The grapes were hand harvested and sorted  at an average sugar level of 20.6° brix.  The crushed grapes were soaked on the skins for an average 18 hours, pressed and fermented cool in stainless steel and then blended to create a rich rosé. Bottled with 12% alcohol and acidity of 6.75g/l on January 19, 2010.  Drink now until end of 2012.

Food Pairings

This Rosé goes with just about everything. Try with prosciutto rolled in arugula leaves with black pepper and extra virgin olive oil with a shave of Parmigiano Reggiano. You can't miss with garlic - even roasted whole - and drizzled with extra virgin olive oil and a tiny bit of blue cheese. Great with a warmed goat cheese crottin on endive and arugula salad. For some simpler pairings, this wine is great with deli style hot dogs with all the fixins - diced onion, Dijon mustard, & tomato concassé on a sesame seed bun. Also great with nachos, ham, chicken and any kind of pizza.