Rose & Son 2020 "Brioche" Skin-Contact White Wine, Coquelicot Estate Vineyard, Santa Ynez Valley, CA
Rose & Son is the project of Jonathan Rosenson, son of the Rosenson family which owns the 94-acre Coquelicot Vineyard in Santa Ynez Valley, CA. COQUELICOT (ko-klee-ko) is the name “en Français” of the striking red poppy flower that graces the French countryside and can be seen throughout the vineyard.
- Winemaker: Mike Roth
- Farming: CCOF Organic with biodynamic practices
- Variety: 35% Chenin Blanc, 35% Sauvignon Blanc, 30% Grüner Veltliner
- Terroir: The 94-acre CCOF Certified Organic vineyard is located in the Los Olivos District, AVA, which spans in between Ballard Canyon to the boarder of Happy Canyon. Gravelly fine sandy loam
- Vinification: Each variety separately fermented on its skins for about 14 days before pressing and aging for eight months in neutral French oak before blending. Natural malolactic fermentation was allowed. No fining/filtration, minimal SO2 at bottling (20ppm)
From our December 2021 Bottle Club:
Rose & Son | Brioche Skin-Contact White Wine | Santa Ynez Valley, CA | 2020
The sprawling, 94-acre organic Coquelicot Vineyard in Santa Ynez Valley is a labor of love for the Rosenson family, who planted the vineyard in 1997 in a perfect spot just south of the historic Mission Santa Inés and on the Eastern border of Solvang. Rose & Son is a passion project of Jonathan Rosenson who, with winemaker Mike Roth, created a collection of wines from his family vineyards as an homage to the Rosenson family’s history of immigration to the states post-WW2 and subsequent long life in hospitality. Jonathan is a trained Sommelier who was inspired by watching his father Bernie successfully run restaurants and wineries since the 70s, a far cry from the family’s humble beginnings in this country. Hospitality is of course built into the vineyard, too, where guests are welcome to visit, taste, and enjoy life in gorgeous Santa Barbara amongst the coquelicot, or red poppies.
This wine, the Brioche, is at first glance a peculiar blend of grapes to be bottled together, but, upon tasting proves to be a delicious combination. The duo chose select parcels of Chenin Blanc, Grüner Veltliner, and Sauvignon Blanc from the Coquelicot vineyard. Roth destemmed the berries and separately fermented each variety on its skins for about 14 days before pressing and aging for eight months in neutral French oak before blending. Natural malolactic fermentation was allowed, giving the finished wine round, toasty characteristics (hence, the name Brioche), before being bottled unfined, unfiltered, and with very minimal S02 added at bottling. Only around 2700 bottles were produced, and we are very happy to enjoy this slightly-orange wine, with its heady aromas of dried apricots, Sicilian lemons, marmalade, and green tea. This is the type of natural wine we just love! Enjoy this bottle alongside roasted veggies and chicken, a creamy yellow curry, or fresh oysters! — Cara Patricia