2018 'Hock & Deuce' Mae's Vineyard Rosé
If you were anywhere in the western half of the state in summer 2018, you noticed one thing in particular – smoke. It was everywhere, and southern Oregon saw more than its fair share. But winemaking is a game of adaptation, and when nature gives you smoke, you make rosé! Rather than risking skin contact and making a red wine tainted by smoke, Brianne chose instead to pick a bit earlier and press the juice off the skins directly into barrel for fermentation. It was a gamble, and did it ever pay off.
The 2018 Hock & Deuce Rosé, like the red, is a blend of Syrah and Viognier. It turns out they combine to make a seriously lovely pink wine, as well. Familiar red fruits like strawberry and currant show up first on the nose, followed by subtle notes of blueberry and pluot (this is a Syrah wine, after all). The red fruits carry through on the palate where ripe cantaloupe melon joins the fray. But it wouldn't be Syrah without a little sauvage in the form of dusty stones and cured prosciutto. The acids are wonderfully integrated and hold the multi-faceted palate together even through the second day of being open. It's a gastronome's rosé for sure, so stock up and ready the feast. 75% Syrah & 25% Viognier. Fermented in neutral French oak barrels with native yeasts for 8 months. Full malo-lactic fermentation.
John Gilman in View From the Cellar: "The 2018 Hock & Deuce Rosé from Brianne Day is composed of a blend of seventy-five percent syrah and twenty-five percent viognier. The wine is a pale salmon color and offers up a complex and quite unique bouquet of tart orange, cherry skin, spring flowers, turmeric, coriander seed, orange peel and white soil tones. On the palate the wine is crisp, medium-full and complex, with bright acids, fine focus and grip and a long, low octane and zesty finish. Good juice and probably the first Rosé I have ever tasted that is predominantly made from syrah. 2020-2025." (Jan/Feb 2020)