# Frenchtown Farms Rosé "Cecelia" (2024)

- **Producer:** Frenchtown Farms
- **Colour:** rosé
- **Type:** still
- **Grapes:** Syrah, Sauvignon Blanc
- **Region:** California, United States
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** strawberry, raspberry, lemon, rose, herbaceous

## About this wine

Frenchtown Farms was founded in North Yuba, California, by Aaron and Cara Mockrish, who were inspired by local winemaking legend Gideon Beinstock of Clos Saron. The winery focuses on natural farming and minimal intervention. Cecelia is named after Cara's middle name and features grapes sourced from the historic Renaissance Vineyard planted in the late 1970s. The site features ungrafted, dry-farmed vines at elevations between 500 and 600 meters. The wine's label displays illustrations of bees and thistles, reflecting the natural flora and fauna thriving within the vineyard ecosystem.

## Interesting facts

- Cecelia is named after co-winemaker Cara Mockrish's middle name.
- A flock of sheep grazes the vineyard slopes to manage cover crops naturally before budbreak.
- The wine is a co-ferment of red Syrah and white Sauvignon Blanc from 1970s ungrafted, dry-farmed vines.

## Food pairing

This energetic rosé balances crisp acidity with subtle textural weight gained from short skin contact. Vibrant acidity easily cuts through rich fats found in salmon and goat cheese, while the wine's delicate red berry and floral character complements light meats, fresh greens, and cured meats without being overwhelmed.

## Wine making process

Cecelia is created through an unorthodox co-fermentation of 75% Syrah and 25% Sauvignon Blanc. The Sauvignon Blanc grapes are foot-trodden, while the Syrah is direct-pressed onto the white grape skins and stems. The mixture macerates together for approximately three days before being pressed into stainless steel tanks for native yeast fermentation. The wine is aged for 8 to 10 months in neutral 500-liter French oak puncheons and is bottled unfined and unfiltered with minimal added sulfur.