About the Rojas Wines
During our first year, we are proud to present several choices of wines for the 2016 and 2017 vintages.
Customer Notice: At this time, we are only able to accept orders from and deliver to California addresses.
Rojas 2016 Pinot Noir Special Edition
This wine excels in its vibrant red color and aroma of sweet cherries and soft hint of chocolate. Our Pinot Noir wine comes from 100% Pinot Noir grapes cultivated in Bravo Toro Vineyard in Russian River Valley. Light Pinot, balanced, offers a taste of sweet cherries with rounded tannins. Ideal in combination with spicy pasta or red meat.
Rojas 2016 Pinot Noir Reserve
Our Pinot Noir Reserve is characterized by its deep color and the aroma of violets and mild spices. The taste is full of blueberries, raspberries, smooth tannins and cinnamon. 100% Pinot Noir grapes are cultivated in Bravo Toro Vineyard in the Russian River Valley. This is a perfect wine for everyday drinking, or you can enjoy it on special occasions.
Rojas 2016 Organic Pinot Noir
With a smooth taste of raspberry and cloves, our 2016 Pinot Noir is refreshing and light bodied. Grown from Russian River Valley organic grapes, it pairs well with Feta and Cotija cheeses and/or red meats such as beef or lamb. This wine has an exquisite aroma, ranging from earthy undertones to the delightful scent of organic grapes grown in Bravo Toro Vineyard.
Rojas 2017 Pinot Noir Rosé
The Rojas Pinot Noir Rosé taste is full. In both aroma and taste you can sense strawberries, plums and jasmine. 100% Pinot Noir grapes are cultivated in Bravo Toro Vineyard. This wine is best when served with poultry and snacks including a wide variety of cheese. Excellent for lengthier sitting and enjoying small desserts.
Some Background on Wine Production
Wine Production: Some Background
Many people enjoy drinking wine, but not everyone knows how wine is produced. Following is some background to help the curious better understand how grapes wine.
Wine grapes are the main ingredients for wine production. In our area, grapes are harvested around the end of August and beginning of September. As soon as possible after the harvest, the seeds are removed from the pulp. A byproduct not used in wine-making, the core is recycled and used for fertilizer in the vineyard.
Separating the core from the pulp must be done carefully, so that the berries in the pulp are not damaged, as that could cause bitter substances to seep into the wine. The separated pulp is called “mash.”
White Wine Production
In white wine, the mash is pressed—typically within a short period of time. The timing for core removal can range from nearly immediately to several hours. Usually mash is allowed to sit for 3 to 6 hours to ensure better extraction of aromatic substances found in the skin.
Red Wine Production
Red wine production differs from white wine production in that the mash is pressed only after it has fermented together with the skin. The coloring comes from the skin which, thanks to fermenting, is extracted into the mash.
Rosé Wine Production
In rosé wine, mash from grapes is allowed to sit for a few hours, so that the red coloring is partially released from the skin. Then it is pressed and further processed in the same way as the white wine.
Pressing separates the “must” (the skins, seeds, and stems of the fruit). There are multiple types of presses, such as spindle, hydraulic and pneumatic presses. After it is pressed out, the must is usually purified (separated from sediments, such as core residue and other particles). Purification can result in increased sugar content. If sugar content is increased for red wines, it happens immediately after core removal, so that added sugar ferments together with the mash.
As has been described already, in white wine the must ferments (after pressing; for red wines the mash (must together with skin) is pressed only after the mash has fermented. Fermenting may start either automatically (thanks to yeast that is already in grapes or vines), but we use specially selected strains of yeast.
Fermenting is a well-known process for (simplified) transformation of sugar into alcohol during creation of carbon dioxide and heat. The current trend (especially for white wines) is cool fermenting must so that the temperature of the must does not exceed 64.5 F to 68 F. At this temperature, wine retains many more natural aromatic substances than if the must were allowed to ferment automatically at higher temperatures.
Wine training is understood as the process of wine manipulation from the end of fermenting until preparation for bottling (or sale as barrel wine). In particular, this involves bottling (separation of wine from settled yeast), addition of sulfur dioxide to prevent oxidation, clarification (removal of proteins and other unwanted substances) and may also involve other operations. Filtration is an important part of wine training.
Training has a major effect on the character of wine and requires a careful and professionally talented winemaker. The character of wine is also influenced by whether it is stored in rust-free containers or in wooden barrels. New wooden barrels also give wine other taste and aromatic features.