Leo Steen sources the Grenache for this rosé from Rose Ranch in the famous Kenwood District of Sonoma Valley. Here, at the foot of the Sugarloaf volcano, chef and winegrower Steve Rose has farmed around 5 hectares of vineyards biodynamically since 1990, on outstanding Los Robles soils—a mix of volcanic lava rock, clay and granite pebbles. For several years, Leo Steen had dreamed of buying fruit from a top grower like Rose Ranch, and with the 2021 vintage it finally happened.
Leo Steen’s team hand-picks the grapes at night (when it’s cool) and transports them quickly to the winery. Whole clusters are pressed immediately on arrival; the pressing allows good contact between skins and juice and therefore gives the wine a beautiful pale pink colour. The must ferments in stainless steel with the grapes’ own native yeasts, and the wine then undergoes malolactic fermentation. It is then transferred to used 500-litre oak barrels, where it matures for 4–5 months. After blending, the wine is left to rest and settle for a couple of weeks to ensure harmony, freshness and aromatic clarity. Bottling is done with a very light filtration and without any added sulphur.
In many ways, this is a rather special rosé. Grenache can make outstanding rosé wines—especially when the fruit comes from Kenwood District, which offers excellent growing conditions for “Rhône” varieties. The colour is very pale, as skin contact took place only during pressing. The nose is aromatic and pure, with notes of roses, gentle spices, strawberries, raspberries and peaches. The palate is dry and refreshing, with bright, fruity, cool-toned flavours, finishing with good weight and structure. Very harmonious and appetising.
Perfect with salads, shellfish, fish, risottos, pasta and light meats. Serve chilled, but not ice-cold.
