The fruit for our 2025 Rogue Valley Rosé came off Block 1B by hand on September 1 and 2, 2025. Block 1B is Dijon 115 Pinot Noir, part of our vineyard in Eagle Point, in Oregon’s Rogue Valley.
The scale certificates show about 10 tons each day, 17 bins in all. We picked early on purpose for rosé, at 21.6 Brix (a measure of grape sugar). The juice had a pH of 3.38 and 8.0 g/L of total acidity.
It spent 4 hours on the skins, then fermented in stainless steel. Our 2023 Estate Rosé had 6 hours on the skins.
Day and night
Our records put the gap between day and night temperatures at about 30°F on average through that summer, widening to 40°F at harvest. No rain fell at the Medford airport in August, and it stayed dry there until September 6.
We bottled the 2025 Rogue Valley Rosé in January 2026.
