Fresh, Dry, medium bodied, light cola, spice, raspberry.

Field Recordings Wonderwall 2024 - Pinot Noir

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A dry skin contact rosé blend. Super aromatic textural, light, dry, crisp and fresh.

Harvest grapes at cool morning temperatures when desired Brix and acidity are achieved for a light, dry rosé profile (target ~11.5–12.5° Brix). Sort fruit in the vineyard or at the crush pad to remove underripe/rotten clusters and leaves.

Harvest and sorting

Destem and lightly crush the red grapes (500 kg) and the white grapes (250 kg) separately. Combine proportions in the crush to create the base blend for this skin-contact rosé. Keep temperatures low (8–12°C) to preserve aromatic freshness.

Crushing and batching

Apply dry ice sparingly during transfer and crushing (approx. 10 kg total) to blanket must with CO2 and minimize oxidation. Immediately add ascorbic acid (30 g) dissolved in a small amount of must and potassium metabisulfite (5 g) to bring free SO2 to a low protective level (~10–15 ppm), aiming to protect delicate aromatics during skin contact.

Inerting and oxidation protection

Add pectolytic enzyme (5 g) to the must to help controlled extraction of aromatics and texture from skins while minimizing harsh phenolics. Mix gently to distribute.

Pectolytic enzyme addition

Allow a short skin maceration to develop texture and aromatic complexity: target 8–18 hours depending on desired hue and tannin extraction. Keep the must temperature between 8–14°C. Perform gentle punch-downs or pump-overs twice daily to ensure even contact; avoid heavy extraction to keep the wine light and dry.

Skin contact / maceration

After the targeted skin contact time, press the must gently using a bladder press or pneumatic press at low pressure to separate juice from skins. Collect press fractions separately; combine only the free-run and light press fractions to maintain crispness and avoid bitterness.

Press off

Allow juice to cold settle at 4–8°C for 12–24 hours to clarify. Rack the clarified juice off heavy lees to fermentation vessel (stainless steel preferred). Rehydrate and add yeast (10 g) according to manufacturer instructions. Add yeast nutrient (30 g) at inoculation to support a steady, dry fermentation.

Inoculation and cold settle

Ferment at cool temperatures (12–16°C) to retain aromatic intensity and a crisp profile. Monitor Brix/SG daily. Aim for a dry wine (residual sugar <2 g/L). Maintain gentle CO2 release and avoid excessive lees stirring during active fermentation to preserve aromatic volatiles.

Primary fermentation

After fermentation slows, allow light lees contact for 2–3 weeks with occasional gentle stirring (bi-weekly) if additional texture is desired. Keep contact brief and cool to avoid reductive flavors. Rack off gross lees when fermentation is complete.

Lees management

Test and adjust free SO2 to desired level for storage (target ~25–35 ppm free SO2 depending on pH). Make any minor acidity adjustments if needed (tartaric) to reach balance—keep wine crisp and dry. Perform cold stabilization if necessary to prevent tartrate instability.

Stabilization and adjustments

If protein haze or stability issues are detected, use bentonite (50 g) as a corrective fining agent following bench trials. Fine or sterile-filter to achieve desired clarity and microbiological stability prior to bottling.

Fining and filtration

Adjust final free SO2 with potassium metabisulfite (30 g total addition calculated for batch volume) to achieve appropriate dosing (target total SO2 typically 60–80 ppm depending on regulations and pH). Bottle under inert gas if possible to minimize oxygen pickup. Use screwcaps or closures appropriate for a fresh, aromatic rosé.

Bottling

Bottle-set and rest for 4–8 weeks for integration, then release early to preserve aromatics. This style is best enjoyed within 12–24 months for freshness and texture.

Ageing recommendation

Red wine grapes (Pinot Noir or Grenache)

White wine grapes (Riesling or Verdelho)

Neutral water (adjustment only if needed)

Dry ice (solid CO2) for inerting/crushing

Ascorbic acid (antioxidant)

Sulfur dioxide (as potassium metabisulfite)

Wine yeast (aromatic strain, e.g., Zymaflore X5 or EC-1118 alternative)

Yeast nutrient (complex)

Pectolytic enzyme (clarification / extraction control)

Cold stabilization allowance (tartaric adjustment if needed)

Sulfur dioxide (potassium metabisulfite) for bottling

Bentonite (if protein stabilization required)

Gentle Folk "Rainbow Juice" 2025

COFFEE

Latte

Cortado

Espresso

Passion Fruit Mojito

sparkling wine, fresh squeeze OJ, strawberry syrup

Otus Mimosa

Make Gentle Folk "Rainbow Juice" 2025 Recipe in just 336h . A dry skin contact rosé blend. Super aromatic textural, light, dry, crisp and fresh.

Gentle Folk "rainbow Juice" 2025 Recipe

Descriptors

Tasting Notes

Food Pairings

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