2022 Paso Pink Rosé
Our 2022 Paso Pink Rosé has a wonderful hue of light red in the glass. The fruit was hand-harvested at full ripeness, making this Rosé a full-bodied wine. It has a BIG rich finish and is packed with a ripe red-fruit taste. Featuring 50% Grenache, this rosé shows off grapefruit, passionfruit, and strawberry. Syrah gives the wine richness and depth, while Mourvèdre provides a savory element ending with a stone fruit taste. There’s a slight earthiness and dried herb flavor with a subtle taste of minerality. The acid is fresh and lively, a wine perfect with mozzarella or Swiss cheese. It is full in the mouth, with aromas of tangerine, cherry sorbet, and watermelon. The wine has an incredible finish, layered with fruitiness and long-lasting fresh acidity. Enjoy this wine straight from the bottling! We crafted this wine to be enjoyed right away, but it will age - reaching its peak taste in 2024.
2022 Paso Pink Rosé is a lovely blend of unique vineyard soils and sites. This rosé is a true “GSM”. At Sculpterra we pick all rosé wine grapes at full ripeness and wait a full 24 hours before “stealing” a percentage of the free-run juice. In French, this method of winemaking is called “saignee” and is desirable for making full-bodied rosé wines. We fermented it in 100% small stainless tanks, keeping the temperature at 55 degrees for the duration of the ferment. Slow and steady rosé fermentations create a fresh, crisp taste and vibrant color. The wine is a blend of four individually fermented lots: two vineyards of Grenache, one vineyard of Syrah, and one vineyard of Mourvédre. Each variety brings drastically different flavors and tastes to the final blend. The two lots of Grenache were very different from one another. Frankel Vineyards’ Grenache showed off tropical fruit and plum-like flavors. Rafael Jimenez’s Grenache contains much more herbal notes, with nutmeg and vanilla. Eugene Alonso’s Vineyard’s Syrah features lots of cherries, anise, and a touch of cinnamon. Finally, Frankel Vineyards Estate Mourvedre contains lots of peaches, nectarines, and plums.
| Download Wine Notes |
| Vintage | 2022 |
| Varietal | Rhone blend |
| Varietal Composition | 50% Grenache, 40% Syrah, 10% Mourvèdre |
| Appellation | Paso Robles |
| Vineyard | Frankel Family Estate, Gene Alonso, and San Miguel Vineyards |
| Acid | 0.70 g/100ml |
| PH | 3.55 |
| Residual Sugar | 0.68 g/100ml |
| Alcohol | 15.20% |
| Wine Style | Rosé |
| Volume | 750 ml |
| Bottling Date | 02/15/2023 |
| Cases Produced | 930 |
2022 was a very challenging growing season. A 10-day 115-degree heat spike hit us in early September and pushed all grapes into early ripeness. The grapes came in VERY ripe, giving the wine a deep color and heightened fruit-driven aromas. The crop load was very light too, making 2022 one of the lightest-yielding harvests seen in decades! Grenache was harvested from two vineyards: Sculpterra’s “El Libro” block and Rafael Jimenez's San Miguel “Sol Para Todo” block. Mourvédre comes from Sculpterra’s Estate in the coveted “Lago De Los Patos” block and Syrah comes from Eugene Alonso’s “Penman Springs” block.
Paul Frankel’s Background
Winemaking and grape growing is Paul’s passion! From an early age, Paul showed interest and excelled in science, botany, and chemistry. Most of all Paul loved the outdoors and working with his hands. His love for farming shows through in the quality of his wines. He has conducted numerous vineyard and winemaking experiments that have resulted in award-winning wines. Paul has studied the Frankel Ranch property during his lifetime and he is very well versed in soil types and meso climates on the estate. Paul grew up on the property and was mentored by winemakers Shannon O’Neil and Jason Bushong. Paul’s father and Dr. Warren Frankel planted the 125-acre vineyard and built the winery, opening the tasting room in October 2007. Paul graduated from Cal Poly San Luis Obispo with a Bachelor’s Degree in Viticulture and Enology. While in college he interned at the Cal Poly Pilot Winery and worked 2 seasons at Maloy O’Neill Winery. In fact, Paul took two fall quarters off to make Sculpterra’s wines. His first vintage as a head winemaker was 2008 making 19 total tons. During harvest Paul puts in 14-hour days, conducting the pick, crush, and press.
