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Monster Vineyards is a boutique winery located on the Naramata Bench in the British Columbia's Okanagan Valley. The winery came to life in 2006 when the owners of Poplar Grove introduced this fun new line up of wines to the British Columbia market. Raising the bar for fruit-forward Okanagan wines, the Monster wines are fresh, fruity and ready to be set free upon release. Monster Vineyards is conveniently located at the gateway to the famous Naramata Bench wine touring route just down the road...
Soft raspberry in colour with vibrant aromas of juicy watermelon and dried cranberries. Flavours of electric grapefruit with notes of strawberries and a hint of sweet rhubarb on the finish. Crisp acidity and a hint of sweetness make this rose demonstrably optimistic and cheerful.
2016 was a test of patience and persistence, but the team embraced the struggle and are proud of the results. Spring arrived very early and warm, with bud break 4 weeks ahead of normal, putting the vineyard crew into high gear with great anticipation for the growing season ahead. A late April snowstorm in South Osoyoos took the thriving vines by surprise, destroying a tiny fraction of Petit Verdot. The summer that followed turned out to be wetter and cooler than expected, which slowed fruit development and forced increased vineyard management and around the clock weather monitoring. Luckily, a saving grace came with the long, warm fall season that saw a gradual cool down in temperature week after week, thus giving the grapes extra time to achieve full ripeness and flavour characteristics. Overall, the 2016 growing season was long, weathered and embraced by the team, which resulted in yet another fantastic vintage.
The French technique known as saignee was used to make the Monster Rose. This process produces rose wine as a by-product of red wine fermentation. The grapes were harvested at 21°Bx. Juice from the Malbec, Merlot, and Syrah harvest was extracted from the grapes before any significant skin contact occurred. It was then cold settled and fermented at 150°C to preserve the bright fruit flavours. 6.3 g/l of residual sugar adds both richness and finesse to the finished wine.