Brooks Note Pinot Noir Rosé 2023

There are three ways rosé is generally made:

Direct Press rosé is made by treating red grapes almost like white grapes. The fruit is harvested specifically for rosé, usually a bit earlier to preserve brightness and acidity, then gently pressed. Because the juice only has minimal contact with the grape skins—where all the color and tannin live—the result is a pale, delicate pink wine with fresh acidity and subtle fruit. This method is known for producing elegant, crisp rosés with floral notes and a clean finish.

Saignee, which means "to bleed" in French, is a technique where some juice is removed (or “bled off”) from a tank of red wine after a short time on the skins. This concentrates the red wine, while the bled-off juice becomes rosé. Since it spends more time with the skins, saignée rosé often has a darker color, fuller body, and more intense fruit character than direct press styles. It’s typically bolder, with a little extra grip or spice.

Some winemakers—like Brooks Note—blend both methods to get the best of both worlds. Using a mix of direct press and saignée allows them to create a rosé that’s both crisp and refreshing, but with added depth and flavor complexity. The direct press portion keeps things light and bright, while the saignée adds just enough texture and intensity to give the wine character and length. It’s a thoughtful approach that results in a well-balanced rosé with nuance, structure, and serious sip appeal.

Blending is the simplest but least common method among quality producers. It involves mixing a small amount of red wine into white wine to make it pink. While this technique is generally discouraged in still wine production (and even prohibited in many wine regions), it’s an accepted practice for making rosé Champagne. Blended rosés can be fruity and pleasant, but they often lack the finesse of those made by direct press or saignée.

In some cases, winemakers use a combination of methods to capture the best qualities of each. The Brooks Note 2023 Rosé of Pinot Noir is crafted using both direct press and saignée, a thoughtful choice that adds complexity and balance. The direct press component keeps the wine light, crisp, and floral, while the saignée adds a touch of richness, deeper fruit tones, and texture. Together, they create a rosé that’s not only refreshing but also layered and expressive—perfect for sipping on its own or pairing with food.

A versatile pairing partner, try this rose with a citrus dressed salad with strawberries or watermelon, peaches with prosciutto and burrata, for brunch a quiche lorraine, veggie frittata, or smoked salmon, then, of course, roasted salmon or margherita pizza.

Tucked between the Pacific Ocean and the rolling hills of Sonoma County, the Petaluma Gap AVA is one of California’s most exciting cool-climate wine regions. Its name comes from the low-lying gap in the coastal mountains that pulls in strong ocean breezes and fog like a funnel, delivering a consistent, natural air conditioner to the vineyards each afternoon. These cooling winds—often reaching 10 to 15 miles per hour—combine with wide diurnal shifts to extend the growing season, slow ripening, and help preserve bright acidity. Vineyards are planted from 100 to over 800 feet in elevation, many along ridgelines and slopes with excellent drainage and varied sun exposure. Soils here range from volcanic to marine sedimentary, contributing both structure and minerality to the wines. It’s a dynamic, wind-driven terroir that produces fruit with exceptional balance, vibrancy, and finesse.

Pinot Noir absolutely thrives in this kind of environment. The long hang time and cool-climate conditions allow the grape to develop its signature red fruit and floral aromatics slowly and delicately, without losing freshness or becoming overly ripe. Wines from the Petaluma Gap often show layers of wild strawberry, raspberry, cherry, and subtle spice, backed by bright acidity and silky texture. Thanks to the small berry size and thickened skins caused by the persistent wind, these Pinot Noirs tend to be concentrated yet elegant, with a beautiful tension between ripeness and restraint.

When made into rosé—like the Brooks Note 2023 Rosé of Pinot Noir—those Petaluma Gap traits shine through in the best way. Expect a crisp, vibrant wine with lifted notes of strawberry, white peach, citrus zest, and delicate florals. Cold fermentation in stainless steel helps preserve that fresh fruit character and subtle hint of blossom, while the natural acidity and minerality from the region give it structure and a mouthwatering finish. It’s a rosé that captures everything we love about cool-climate Pinot: nuance, elegance, and pure drinkability—all in one stunning glass.