Marquette Rose

[havlikn]

I am planning to make a Marquette Rose this year. I am wondering if anyone has tried it and how it turned out? The research I have done it looks like the Grapes should be harvested in the low 20s for the rose.

Any suggestions on ph? Yeast recommendations?

I plan to make it a sweet rose as many of the people I know like sweeter wine.

 

[grapeman]

Sorry Havlikn that I missed your call. I haven't ever made a Marquette Rose so I didn't comment here before. That said you could harvest around normal time and just press the grapes at crushing to keep the color and tannin level down. I would ferment with a yeast that accentuates the fruit in the Marquette. Since you want to sweeten I wouldn't be horribly concerned with the pH. As long as the grapes are ripe, the pH should be alright. Good luck with it and let us know how it turns out.

 

[havlikn]

Thanks for info. I’m contemplating taking a small portion at lower brix and making it a sweeter rose. Would this be do able do you think or am I going to run into issues with vegetative flavors?

 

[wood1954]

So how did this turn out? I’m thinking Marquette would make a very good rose.

 

[havlikn]

I was happy with it. Ended up leaving slightly dry but others like which was key

 

[wood1954]

Glad to hear that. I would think with the acid in Marquette it would make a good cold rose.