Kale McGah Vineyard Rose 2017
Watermelon rind and Freesia are persistent in the whole cluster pressed Grenache. Completely dry, this component of the blend is all about floral freshness and acidity. The Mourvèdre brings weight, texture, color, and spice. The Sonoma Cast Stone concrete egg makes the wine round; the acidity is expressed more as minerality rather than tartness. This provides a structured balance through the finish and leaves the palate energized. Our Rose´ is made to be light, fresh and consumed immediately. Expect tartrates to form on the cork and bottle. Age at cellar temperature to avoid tartrates buildup. Serve chilled at 45 degrees Fahrenheit.
Blend: 84% Grenache, 16% Mourvédre
Critical AcclaimAll Vintages
Kale Anderson grew up in Sonoma County, where he was exposed to the wine industry by a community that encouraged creativity, love for the outdoors, and stewardship of the land.
He attended the University of California, Davis intending to pursue medicine, like his father had, but instead found himself drawn to Davis’ Plant Biology program. As an undergraduate Kale researched DNA repair in plants. He spent winters in Tahoe, and tried his hand at commercial fishing in Alaska during the summertime.
Feeling scientifically inspired but creatively unfulfilled, Kale transitioned into an interdisciplinary major in Nature and Culture. While changing his major, he stumbled upon an introductory course in Viticulture and Enology. It immediately struck him to be the most fascinating blend of nature and culture that he had experienced to date. This discovery set him on a focused trajectory toward winemaking.
In 2001, Kale took his first harvest internship at J Winery, Russian River. After graduating BS Viticulture and Enology, he worked at Colgin Cellars, Terra Valentine Winery, Cliff Lede Vineyards in Stags Leap District and is currently Director of Winemaking for Pahlmeyer.
The Rutherford sub-region of Napa Valley centers on the town of Rutherford and covers some of Napa Valley’s finest vineyard real estate, spanning from the Mayacamas in the west, to the Vaca Mountains on the other side of the valley.
Inside of the Rutherford AVA, bordering the Mayacamas, is a stretch of uplands called the Rutherford Bench. (These bench lands technically run the length of Oakville as well). Mountain runoff creates deep, well-drained, alluvial soils on the bench, giving vine roots plenty of reason to permeate deep into the ground. The result is wine with great structure and complexity.
Rutherford Cabernet Sauvingons and Bordeaux Blends garner substantial attention for their enticing fragrances of dusty earth and dried herbs, broad and juicy mid-palates and lush and fine-grained tannins. The sub-appellation claims some of the valley’s most prized vineyards today, namely Caymus, Rubicon and Beckstoffer Georges III.
It is also home to Napa’s most influential and historic personalities. Thomas Rutherford, responsible for the appellation's name, made serious investments here in grape growing and wine production between the years of 1850 to 1880. Gustave Niebaum purchased a large swath of land and completed his winery in 1887, calling it “Inglenook.” Today this remains the oldest bonded winery in California. Georges Latour founded Beaulieu Vineyard in 1900, making it the oldest continuous winery in the state. Latour also hired the famous enologist, André Tchelistcheff, a man credited for single-handedly defining the modern Napa winemaking style.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.
Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.