Chilean Rose Reccomendation?

[zadvocate]

`I made a Grenache Rose for my mother in law last year(Juice Bucket). I stopped the fermentation around 2-3 brix. She likes it sweet. I didn't have the time to make her another batch with the California Juice this year and now she is almost out. So I am looking to make another for her from the Chilean fruit in April.

There are no Rose/Blush juice buckets available from Chile but was wondering if anyone had any suggestions as to what to make using a white and red bucket or a white bucket and a lug of red grapes etc....

My supplier suggested Viognier with 3-6 % Syrah or 85% Syrah with 15% Viognier.

I did a search and see some Rose bubbly is Chardonnay with some Pinot Noir. I would appreciate any input or suggestions. Thanks.

 

[salcoco]

I believe there are some rose wine kits available. RJS has a Pinot Noir Rose wine kit that I made and will again.

 

[cmason1957]

`
My supplier suggested Viognier with 3-6 % Syrah or 85% Syrah with 15% Viognier.

That seems like two very distinct and quite different ends. I would have thought 10-15% Syrah at the max.

 

[Ajmassa]

I do know that combining buckets won’t look like a blush or rosè. 2 bucket of muscat and 1 Alicante would still give us a medium bodied red wine. A red lug in white bucket might be the best bet.

 

[zadvocate]

Any advice as to grape types? I am leaning toward Chard with a lug of Pinot. I think the Viognier would be too floral for these ladies.

 

[JohnT]

Here is a different tack..

You can easily make a rose from all red grapes, by limiting the contact that the juice has with the skins. You just need to press an hour or two after crushing.

I have done several batches this way, two using Zinfandel and one using merlot.

 

[Ajmassa]

Here is a different tack..

You can easily make a rose from all red grapes, by limiting the contact that the juice has with the skins. You just need to press an hour or two after crushing.

I have done several batches this way, two using Zinfandel and one using merlot.

If you just wanted to do a “quickie” rosè to gift I totally see your thought process as you spitball ideas. But just as JohnT said, could be a fun opportunity to make a rosè in the classic style. I know I’d love to give it a shot one day.
John, after pressing right away did it pain you to see all those skins with so much love still to give get wasted? Or did you break up the batch tossing the press cake back into rotation?

 

[cmason1957]

If you just wanted to do a “quickie” rosè to gift I totally see your thought process as you spitball ideas. But just as JohnT said, could be a fun opportunity to make a rosè in the classic style. I know I’d love to give it a shot one day.
John, after pressing right away did it pain you to see all those skins with so much love still to give get wasted? Or did you break up the batch tossing the press cake back into rotation?

When I made mine this year (actually two different ones, one Chambourcin and the other St. Vincent) I looked at the songs fondly and thanked them for the fine job they did. Then tossed them right out.

 

[zadvocate]

I was looking for a less labor-intensive and less expensive way of doing it, that’s why I was going to use the juice packets. I would love to do grapes if it were for me personally.