Need help making rose

[wood1954]

This year I’m going to saignee 5 or 6 gallons from my Marquette grapes to make a rose. The juice from the Marquette is really not very flavorful. I’m looking for ideas of how to add some flavor to the juice. Any ideas would be greatly appreciated.

 

[MiBor]

If it was me, I would use Lalvin Sensy or ICV GRE yeast along with Scott Labs Stimula Syrah or Pinot Noir to help enhance the flavor and aromatics of the wine. I would also ferment cold, at 60-65F.

 

[Denden5136]

Any thoughts of blending with another variety? You could use a fragrant white in small quantities to boost the aromas. Try to get something that has been hanging on the vine and is very "floral" if you can. Even 10% can make a difference. Ferment separately then mix to desired quantity. You can drop in a touch of red to get to the right color if needed.

 

[rahulbr]

I'm thinking to do the same, since I've planted way too much Marquette. This is my first year ever trying this, but I'm thinking to co-ferment one of the following with a Marquette rose, at 10%:

• Vignoles, very little of this
• Traminette (have a lot of this)
• Kerner (also have a lot of this)
• Blend of German/Austrian/Italian hybrids that may or may not produce much for harvest on their own: Johanniter, Muscaris, Trentina, Soreli, Fleurtai

Yeast-wise, I was thinking Cote des Blancs to keep some residual sugar, assuming the must isn't too acidic. Or RC 212 Bourgovin, if I'm thinking to ultimately have it undergo MLF.

 

[salcoco]

I would suggest fermenting separately then blend. More control over aromatic etc. I would also suggest 71B to retain aromatics.

 

[rahulbr]

Thanks Salcoco!

 

[ChuckD]

What about that idea of fermenting the Marquette on the lightly pressed skins of one of your white grapes? Sounds like it would be an interesting experiment.

 

[rahulbr]

Hmm...interesting. So after pressing the white grapes and getting juice that I'll ferment on its own (e.g. Traminette or Kerner), I add the skins to the Marquette must and ferment with them?

I like this idea a lot. It may help make up for lack of tannin / body in the Marquette, or even moderate the acidity somewhat.

 

[ChuckD]

Hmm...interesting. So after pressing the white grapes and getting juice that I'll ferment on its own (e.g. Traminette or Kerner), I add the skins to the Marquette must and ferment with them?

I like this idea a lot. It may help make up for lack of tannin / body in the Marquette, or even moderate the acidity somewhat.

It’s not my idea but it’s certainly something I would try. @Jbu50 posted about it a few days ago. I don’t know how to link but the title was “reuse white skins?”

 

[rahulbr]

Thanks Chuck, taking a look at that thread. Just the inspiration I needed!