2021
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
78% Grenache
22% Cabernet Sauvignon
Technical Notes
AVA
Adelaida & Willow Creek
Vineyards
John Rolph, Coakley, Gateway
Fermentation
Four weeks in stainless steel
Aging
Two months in 100% stainless steel
Tasting Notes
The nose of the 2021 L'Essor is awakened by fresh strawberries and Meyer lemons before finishing with a touch of dark spice. On the first sip, fresh fruit gives way to bright acidity and falls into notes of alluring spices. The limestone soil brings crisp minerality lifted by ripe spring berries before a refreshing flow of seafoam salinity washes over the palate.
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.