2018
L'ESSOR
An anagram of Rosé, which means “the rise” in French, L’Essor is another perfect example of the different style of wine the brothers want to bring to the broad spectrum of offerings in Paso Robles.
THE STRUCTURE
Simply referred to as “summer water” in France, L’Essor’s style of rosé is fresh, bright, and intended to be enjoyed now. L’Essor is crafted with Côtes de Provence rosé in mind but a personalized spin by adding a Saignée (bleed) method of Cabernet Sauvignon for soul and intensity. The Grenache is the first pick of the season to create a delicate and delightful rose gold color. This wine is dry and crisp but balanced by the deep notes of the Cabernet Sauvignon.
THE BLEND
Rosé of
74% Grenache
26% Cabernet Sauvignon
Technical Notes
AVA
Adelaida
Vineyards
Hawks Hill Ranch & Adelaida
Fermentation
Three weeks in stainless steel
Aging
Three months in 100% stainless steel
Tasting Notes
With a pale vivid pink color, the 2018 L’Essor is racy and sharply focused on the nose, displaying an array of fresh citrus fruit and red berry qualities along with building mineral and floral nuances. Intense, tightly wound red currant, strawberry, and orange zest flavors slowly deepen and spread out on the back half. The finish is very long and nervy, showing excellent clarity and resonating with floral and citrus notes.
Food Pairing
Charred Ahi Nicoise Salad
Our suggested pairing for L'Essor is Charred Ahi Nicoise Salad. Nicoise salad is a traditional dish originating from the South of France. It consists of tuna, green beans (haricot verts), olive tapenade, tomatoes, and a hard-boiled egg topped with olive oil or a light vinaigrette. This rendition by Chef Justin Monson incorporates the traditional ingredients with local Paso Robles herbs, fingerling potatoes, and a sushi-grade Ahi filet to create a mouthwatering and refreshing masterpiece that perfectly pairs with a fresh glass of L'Essor rosé.