Starmount Rose [by Merryvale] Napa Valley, California

100% Cabernet Sauvignon
Made in a saignée style using free-run juice bled off and fermented dry! No malolactic fermentation! No barrel contact! 14.3% by volume 
Red grapefruit, blood orange, with vibrant acidity and flavors of wild strawberry and raspberry. Versatile wine; whether all by itself or with anything you like, including good company!

From their website:

Merryvale
The Napa Green Winery certification is based on a set of sustainable and green business practices for wineries certified by The Napa County Department of Environmental Management and The Association of Bay Area Governments. Certified wineries have demonstrated a commitment to water and energy conservation, waste reduction, and pollution prevention. ▼ Napa Green Farm Certification of Merryvale’s Estate Vineyards—a program that enhances Napa Valley’s watershed and restores natural habitat with sustainable farming practices, including: cover cropping for erosion control, reduction of synthetic chemicals in favor of natural techniques for fertilization and pest control. ▼ Starmont Winery—our state of the art, green  facility is equipped with low energy lighting and motors to stay cool without wasting energy. We recycle 100% of our winery process water as landscape irrigation. In May of  2008, for the first time, the solar panel array at Starmont generated a surplus of energy beyond our needs, which we sent back to the city of Napa. The energy efficiency efforts at Starmont spare the air of over 472 tons of harmful greenhouse gases annually!


Saignée – a method of rosé production that involves bleeding off the juice after limited contact with the skins. Pronounced ’sonyay’. In shory saignée is one of the methods of making rosé wines, along with blending white and red wine (this is the method used to for rosé Champagne), along with a simply macerating (allowing contact with skins to leech out color and flavor) the wine with the skins for a short period of time. The difference between simply macerating the wine and removing the must and saigneé is that the wine left after the bleed-off is oftentimes still being made into a more concentrated red wine, and the rosé is a byproduct.