2024 Redolent "Sempervirens" Rosé, Nebbiolo, Columbia Valley, Oregon
ABOUT THIS WINE
The 2025 vintage in the Pacific Northwest came at the winemakers fast. A wetter spring gave way to warm, dry weather, and bloom moved quickly, setting the stage for an early and compressed season. Summer brought steady heat and very little interruption, pushing ripening along at a brisk pace and giving us smaller yields with concentrated fruit. A timely cooler stretch helped slow things down just enough to preserve freshness and keep sugars and flavor development in better sync. By harvest, it felt like the whole vintage was happening at once, but the fruit quality was excellent. These wines should show plenty of energy, concentration, and aromatic lift, with enough balance to make them delicious young while still rewarding some patience.
Grapes were hand-picked and brought directly to the winery in 1/2 ton totes in perfect condition. Stomped by foot before pressing, allowing skin contact for a few hours to color the juice. Native yeast fermentation took place with 60% in neutral French oak barrels and 40% in stainless steel tank. This rosé went through partial malolactic fermentation for a richer mouthfeel and a little extra breadth on the palate. Bottled in March 2026.
ABOUT THIS PRODUCER
Redolent Wine is collaboration between Jon Larson and Boyd Pearson. David Polite of Carlton Hill Vineyard contacted Boyd and said he had an extra ton of Pinot Noir available should Boyd want it. Boyd immediately contacted Jon to help make this single vineyard Pinot Noir. They then contacted John Grochau of GC Wines to see if he had some space available at his winery, as they realized pretty quickly this was more grapes than they could handle and produce wine in Jon’s basement!
They continue to produce their wine at the GC Wines facility in Amity, OR, and when it comes to winemaking for Redolent Wine, are striving to simply be stewards of the metamorphosis from grapes into wine. They aim to abstain from intervening in this process both in the fermentation and aging of the wines. They seek to capture the true, pure nature of the grapes, the place, and the vintage.
Original: $39.99
-65%$39.99
$14.00Product Information
Product Information
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Description
ABOUT THIS WINE
The 2025 vintage in the Pacific Northwest came at the winemakers fast. A wetter spring gave way to warm, dry weather, and bloom moved quickly, setting the stage for an early and compressed season. Summer brought steady heat and very little interruption, pushing ripening along at a brisk pace and giving us smaller yields with concentrated fruit. A timely cooler stretch helped slow things down just enough to preserve freshness and keep sugars and flavor development in better sync. By harvest, it felt like the whole vintage was happening at once, but the fruit quality was excellent. These wines should show plenty of energy, concentration, and aromatic lift, with enough balance to make them delicious young while still rewarding some patience.
Grapes were hand-picked and brought directly to the winery in 1/2 ton totes in perfect condition. Stomped by foot before pressing, allowing skin contact for a few hours to color the juice. Native yeast fermentation took place with 60% in neutral French oak barrels and 40% in stainless steel tank. This rosé went through partial malolactic fermentation for a richer mouthfeel and a little extra breadth on the palate. Bottled in March 2026.
ABOUT THIS PRODUCER
Redolent Wine is collaboration between Jon Larson and Boyd Pearson. David Polite of Carlton Hill Vineyard contacted Boyd and said he had an extra ton of Pinot Noir available should Boyd want it. Boyd immediately contacted Jon to help make this single vineyard Pinot Noir. They then contacted John Grochau of GC Wines to see if he had some space available at his winery, as they realized pretty quickly this was more grapes than they could handle and produce wine in Jon’s basement!
They continue to produce their wine at the GC Wines facility in Amity, OR, and when it comes to winemaking for Redolent Wine, are striving to simply be stewards of the metamorphosis from grapes into wine. They aim to abstain from intervening in this process both in the fermentation and aging of the wines. They seek to capture the true, pure nature of the grapes, the place, and the vintage.
