Oh sure, you little twerps like to look down your mandibles at an insect like me just because I don't participate in all this. What do you call what you're doing again? That's right, "manual labor." Ugh, it even sounds boring. Well, whatever. There's no reason to get your antennae in a twitch just because I enjoy a more relaxed and refined lifestyle than you do.
Yes, yes, I know summer is almost over. I couldn't possibly forget with your constant marching to and fro to collect and store the bland little meals you'll eat over the coming winter. But while you're toiling away for your queen, I've been busy, too. My days are just packed with the enjoyment of life! How could I possibly pencil in a thing like work between lounging under a shady toadstool with friends, or lying in the tall grasses and watching the light show the fireflies provide? It seems like such a waste to miss it.
Still, I don't want to end up huddled and shivering under some rock like last year. That wasn't any fun at all. So how about I make you a deal?
You see that tree stump over there? A few friends of mine were able to lift a couple of 3-packs of Foppiano Vineyards wines from some picnickers a couple months back. There's three bottles of the lively citrus splendor of the 2011 Estate Bottled Sauvignon Blanc, and three bottles of very dry and red berry fragrant 2010 Estate Bottled Rosé sitting under that thing. Both wines are incredibly food-friendly, no matter what you've packed your pantries with. If you could see fit to put my friends and me up for the winter, we'd be more than happy to share.
See? Now everyone's happy and prepared for the changing seasons! Yawwwwwn. Oh my, all this talk has nearly drained me. I'll just nap here if you don't mind. Just keep the noise of all that heaving and hoeing down, huh?
The grapes for this dry rosé were harvested at night to ensure cool temperatures and to minimize oxidation of the fruit. Winemaker Natalie West created the gorgeous pale pink color using the gentle “saignée” method. First, she de-stemmed the grapes and allowed them to sit in tank for 12 hours at 45 degrees to extract some color. After removing the skins and seeds, she cold-fermented the juice, then transferred the wine to neutral French oak barrels, where it aged for six months until bottling.
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