Airfield Estates Sangiovese Rosé
WHY WE LOVE IT
- 100% Estate Grown.
- Sangiovese grapes thrive in the moderate climate of the Yakima Valley.
- To preserve its bright acidity and lush red fruit character, Airfield meticulously managed the Sangiovese’s canopy to allow for lots of exposure at just the right moment.
Varietal: 100% Sangiovese
Elaboration: Harvested in early October during the cool morning hours, the Sangiovese grapes were whole-cluster pressed with precise extraction to achieve its delicate salmon hue. The juice was cold-settled before fermentation at a cool 58°F, enhancing its vibrant aromatics. Fermentation lasted 25 days, stopping with a touch of natural residual sugar (0.68%) to balance the wine’s crisp acidity. After fermentation was complete, the lees were stirred twice monthly for two months to build roundness to the palate and naturally soften the wine before stabilization, filtration, and bottling.
Tasting Notes: A refreshing, light-bodied wine with enticing aromas of strawberry jam, pomegranate, pie cherry, and fresh raspberry. A crisp palate, balanced by bright acidity and a touch of natural residual sugar, reveals layered flavors of sweet red currant, candied watermelon, and a hint of kiwi. The finish is clean and vibrant, leaving a lingering impression of mixed berries.
PRESS
2022 – 91 Wine Enthusiast
2023 – 90 Vinous
PRODUCER BACKGROUND
Airfield Estates is a fourth-generation family vineyard based in the Yakima Valley, Washington. Today the winery is overseen by brother-sister duo Marcus Miller and Lori Stevens. The siblings prepared themselves for this endeavor. Marcus pursued an MBA in Finance and a degree in Viticulture and Enology, interning at Canoe Ridge in Walla Walla, he also worked as winemaker at Tsilan Cellars in Chelan and harvester at Montana Brancott Winery in Marlborough, New Zealand. Laurie obtained a Master’s in Wine Business from the University of Adelaide in Adelaide, South Australia, with a background in retail distribution management..
Prior to its farming days, Airfield Estates operated as a training base for hundreds of Army Air Corps pilots during World War II. The airbase closed in 1944, and the airplane hangars and other buildings were auctioned off to the Miller family for $1. The ranch produced alfalfa, asparagus, potatoes, onions, and oats, as well as cattle and hogs. Founder H. Lloyd Miller’s entrepreneurial spirit brought him in contact with President Roosevelt to find the funding for the Rosa Canal Project in the Yakima Valley, enabling irrigation water access from the high mountains to the soon-to-be established 830-acre winery. In 1967, Don Miller, the current owner’s grandfather, planted three “test” varietals, Riesling, Gewürztraminer, and Cabernet Sauvignon, which would lead to more than 20 different varietals being greenhouse-propagated and commercially planted by 1971 as the oldest established AVA in Washington State.