Es Okay Rosé
Pinot Gris & Grenache, 2022
North Coast > California
This 50/50 blend Rosé is all your poolside hopes and dreams come true. Bright watermelon and strawberry acidity rolls off the palate while tart cranberry crudo pops in the mouth. Some crazy rhubarb savory-ness and iron like minerality join the dance party as well. It's like nibbling on organic fruit leathers and biting into that fleshy part of a pineapple. You have our permission to crush this wine. Go ahead, es okay!
Pinot Gris & Grenache, 2022
North Coast > California
This 50/50 blend Rosé is all your poolside hopes and dreams come true. Bright watermelon and strawberry acidity rolls off the palate while tart cranberry crudo pops in the mouth. Some crazy rhubarb savory-ness and iron like minerality join the dance party as well. It's like nibbling on organic fruit leathers and biting into that fleshy part of a pineapple. You have our permission to crush this wine. Go ahead, es okay!
Pinot Gris & Grenache, 2022
North Coast > California
This 50/50 blend Rosé is all your poolside hopes and dreams come true. Bright watermelon and strawberry acidity rolls off the palate while tart cranberry crudo pops in the mouth. Some crazy rhubarb savory-ness and iron like minerality join the dance party as well. It's like nibbling on organic fruit leathers and biting into that fleshy part of a pineapple. You have our permission to crush this wine. Go ahead, es okay!
Blend: 50% Grenache & 50% Pinot Gris
ABV: 12.2%
The Story: Es Ok is a fun project by California’s own Mike Lucia, who is no newcomer to the Sonoma wine scene. He has been laying tracks in the world of wine since he first landed in Healdsburg as a teenager back in ‘92 and started rubbing shoulders with local winemakers during after-school restaurant gigs. ‘Es Ok?’ is his fun and approachable project, an offshoot of his higher end - Rootdown brand. Nowhere do the rules say that wine made from serious fruit has to be taken seriously. Wine is just fermented juice, after all! We believe drinking should be pleasurable — whether one is shamelessly crushing rosé at a baby shower, or undermining a co-worker’s supposedly fancier bottle selection at the seasonal office party, by showing up with a juicy red that actually begs to be consumed (with that mediocre sushi platter). You could consider the finer points — that this wine includes grapes from some of California’s best vineyards (ahem, such as Cole Ranch) or that the wine is minimally sulfured and maximally fresh from the grapes’ naturally high acidity. The bottom line is that you don’t need to overthink tasty.
Pinot Gris was destemmed and fermented on skin and pressed off on the 8th day. Post press we finished the fermentation in stainless steel. This wine was racked once off of its gross lees and returned for aging in tank. For the Grenache, we whole cluster pressed, let settle for 2 days then transferred to 60 gallon barrel and 520 gallon eggs. Blending began in January where the best fit blend was 50% Pinot Gris and 50% Grenache.
Personality: Bright watermelon and strawberry acidity rolls off the palate while tart cranberry crudo pops in the mouth. Some crazy rhubarb savory-ness and iron like minerality join the dance party as well. It's like nibbling on organic fruit leathers and biting into that fleshy part of a pineapple.
Harmony: While this wine begs for poolside glee, it’s color and texture suggests a transition to Autumn. Don’t let any unicorns bite you on the way, however you enjoy it.