Introducing The Final Rose. Lodi, one of California's oldest premium wine growing regions, is the fruit source for this beautifully nuanced California harvest the grapes were gently crushed, and the skins (where the pigmentation in wine comes from) remained in contact with the juice just long enough to impart a pale pink hue . Once the desired color was achieved, the skins were discarded and the wine was aged in temperature controlled stainless steel tanks prior to bottling.
The berries were harvested quickly in the cool, dark morning hours when the sugar levels are at their most stable. They were hand-sorted, destemmed, and then traditionally foot stomped and left to macerate for 9 hours. After extracting the optimal amount of color and flavor, the grapes were delicately pressed and transferred to stainless steel to begin fermentation. Cool temperatures were kept throughout fermentation to preserve the maximum aromas. The wine was bottled in April and released two month later in June of 2015.