I'm not a fan of malo with rosé simply because it gives the wine a red wine aroma profile. I have had rosés that underwent malo, most notably my first vintage in Rias Baixas where the wine had 12g/l TA before malo! But in time I learnt how to tame that acidity without malo. Trouble is, I did this by using less Caiño and more Espadeiro which; a) is even more expensive than Albariño; b) has rotted before we could pick these past 3 vintages.
(sigh) Makes you wonder if Nature is trying to tell me something?
I worked for a while for Randall Grahm, during which time he made (among many other concoctions) a barrel-fermented rosé, of Mourvèdre, as I recall, that went through at least partial MLF. He called it, pace David Foster Wallace, "A supposedly clever rosé that I'll never make again."
I'm not a fan of malo with rosé simply because it gives the wine a red wine aroma profile. I have had rosés that underwent malo, most notably my first vintage in Rias Baixas where the wine had 12g/l TA before malo! But in time I learnt how to tame that acidity without malo. Trouble is, I did this by using less Caiño and more Espadeiro which; a) is even more expensive than Albariño; b) has rotted before we could pick these past 3 vintages.
(sigh) Makes you wonder if Nature is trying to tell me something?
Winemaking is not for the faint of heart!
I worked for a while for Randall Grahm, during which time he made (among many other concoctions) a barrel-fermented rosé, of Mourvèdre, as I recall, that went through at least partial MLF. He called it, pace David Foster Wallace, "A supposedly clever rosé that I'll never make again."
The barrel fermented Rose can be a tricky beast, they go full ML quick. Glad you noted that one.
Indeed. I worked for a California winery, Bonny Doon Vineyard, during which time we produced a barrel-fermented rosé. Tricky's a good word!