WTN: Ojai Rose '10....(short/boring)

Tried this last night fresh off the boat:
1.OjaiVnyd Rose Calif TW (RollRanch Syrah @ 22 Brix + 5% Grenache + 5% Riesling; 13.0%) 2010: Very pale copper/salmon color; strong juicy/spicy cranberry/cinammon/perfumed talc light earthy/mineral/dusty/chalky nose; very tart/lean/crisp quite spicy/watermelon/cranberry/juicy clean/mineral/chalky flavor; med.long juicy/watermelon/cinnamon/spicy light mineral/earthy/chalky finish; a yummy/juicy/crisp/zippy/refreshing rose at a very attractive price. $13.60
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A wee BloodyPulpit:
1. This was a Syrah that was harvested early specifically to make a rose. Not a Syrah harvested at usual ripeness and then using the saignee juice to make a rose. I find these kinds of roses much more interesting/authentic roses than those made from saignee juice.
As I was tasting this wine; I was examining it intently for any Syrah varietal character. None that I could find. We've been told by some authorities that harvesting grapes at ripe levels destroys the wine's ability to express its terroir. Perhaps the opposite also holds true: Harvesting grapes at low levels of ripeness destroys the grape's ability to express its varietal character?? Alas...I'm not enough of an authority to proclaim that statement to be true. I'll leave it to the real wine authorities.
Tom

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A wee BloodyPulpit:
1. This was a Syrah that was harvested early specifically to make a rose. Not a Syrah harvested at usual ripeness and then using the saignee juice to make a rose. I find these kinds of roses much more interesting/authentic roses than those made from saignee juice.

Tom, It would be good to get Steve Edmunds take on this early harvesting to make a rosé? Somehow it seems to make a lot of sense to me, and it might explain the short life nature of the better rosés. I am not sure what method he uses to produce his Bone-Jolly rosé.

Bob, Tom: I think the grape you're using, and the place you're growing it are more important than any ideas about picking at a different time for rosé than you would for red. I'm making rosé from Gamay these days, and when we pick it, it's usually below 21 Brix, because it's ripe. We take several bins out of what we've picked and destem those grapes into the press. After a relatively short maceration (2010 was only one and one-half hours), we press them, and ferment, in stainless. The wine stays on primary lees until just before bottling, which is in late Winter.

Dear Tom,

Interesting, I have to admit I am suprised to see Ojai making rose from grapes harvested for that purpose. The handful of whites I've had were more of the big chardonnay style, but the wine you describe sounds like something I would enjoy.

Stay safe out there, I saw that your community hasn't been evacuated, but...

Walt

Bob, Tom: I think the grape you're using, and the place you're growing it are more important than any ideas about picking at a different time for rosé than you would for red. I'm making rosé from Gamay these days, and when we pick it, it's usually below 21 Brix, because it's ripe. We take several bins out of what we've picked and destem those grapes into the press. After a relatively short maceration (2010 was only one and one-half hours), we press them, and ferment, in stainless. The wine stays on primary lees until just before bottling, which is in late Winter.

Dog gone Steve, I have quite a few bottles of the 2010 and have yet to pull stelvin, so maybe with some ribs later this week.