White Wines

Rockhouse Vineyards produces two styles of Chardonnay – a barrel-fermented Chardonnay as well as a Native Yeast Chardonnay – and a Viognier, our classic Rhone varietal.  All of our white wines are whole-cluster pressed and aged sur lie in French oak barrels.

ROCKHOUSE 2005 "BARREL FERMENTED" CHARDONNAY
Released January 2008
Price $15.95
119 cases produced

FERMENTATION AND AGING
After whole-cluster pressing of the grapes, the juice was settled in stainless steel tanks for 48 hours. The juice was then transferred to French oak barrels. Approximately 30% of the Chardonnay was fermented in new French oak, with the remainder in two-year-old barrels. After completing primary fermentation, the wine entered malolactic fermentation and finished eight weeks later. Barrels were stirred every seven days for six months, until the first racking in March 2006. The wine remained in oak for an additional four months, until bottling in July 2006. This sur lie style adds elegance to the wine by integrating the lees with the fruit and the oak.

WINEMAKER'S COMMENTS
The 2005 Rockhouse Chardonnay is a traditional Burgundian-style Chardonnay. With sur lie aging and 10 months in French oak barrels, the wine exhibits smoky pear aromas with a bright and lively finish.

ROCKHOUSE 2005 "BARREL FERMENTED" CHARDONNAY
Released January 2008
Price $15.95
119 cases produced

ROCKHOUSE 2006 "NATIVE YEAST" CHARDONNAY
Released October 2007
Price $19.95
80 cases produced

FERMENTATION AND AGING
After whole-cluster pressing of the grapes, the juice was settled in stainless steel tanks for 48 hours. A sample of juice was placed in the barrel room and allowed to begin fermentation based upon exposure of the juice to the yeast in the ambient air of the wine cellar. Once fermentation had begun, the fermenting juice was then added to the must in the French oak barrels and allowed to ferment dry. This fermentation process takes twice as long as commercial yeast fermentation and ferments at a much cooler temperature. The process of native yeast fermentation delivers a more complex wine but requires constant management due to the unpredictability of native yeasts. After completing primary fermentation, the wine entered malolactic fermentation and finished eight weeks later. Barrels were stirred every seven days for six months, until the first racking in March 2007. The wine remained in oak for an additional four months, until bottling in July 2007. This sur lie style adds elegance to the wine by integrating the lees with the fruit and the oak.

WINEMAKER'S COMMENTS
The 2006 Rockhouse Native Yeast Chardonnay is a traditional Burgundian-style Chardonnay. With sur lie aging and 10 months in French oak barrels, the wine exhibits a silky texture with lemony, crisp acidity.

ROCKHOUSE 2006 "NATIVE YEAST" CHARDONNAY
Released October 2007
Price $19.95
80 cases produced

ROCKHOUSE 2006 VIOGNIER
Released September 2007
Price $17.50
171 cases produced

FERMENTATION AND AGING
After whole-cluster pressing of the grapes, the juice was settled in stainless steel tanks for 72 hours. The juice was then transferred to French oak barrels. In order to preserve the natural fragrance of the Viognier grape, only older, neutral French barrels were used. After completing primary fermentation, the wine entered malolactic fermentation and finished four weeks later. Barrels were stirred every seven days for six months, until the first racking in March 2007. The wine remained in oak for an additional four months, until bottling in July 2007. This sur lie style adds elegance to the wine by integrating the lees with the fruit and the oak. 

WINEMAKER'S COMMENTS
The 2006 Rockhouse Viognier is a fragrant, complex wine made from 100% Viognier grapes. With sur lie aging and 10 months in neutral French oak barrels, the wine exhibits aromas and flavors of mangoes and apricots. The natural fragrance of the Viognier grape combines with a long, citrus finish.

ROCKHOUSE 2006 VIOGNIER
Released September 2007
Price $17.50
171 cases produced

Red Wines

Rockhouse Bordeaux varietals -- Merlot, Cabernet Sauvignon, and Cabernet Franc -- express the particular terroir of the Tryon Foothills.  A long growing season and well-drained soils ripen fruit and add to the elegance of our red wines.  Our Meritage blend draws out the finest features of each varietal, producing a complex, concentrated wine.  All of our red wines are bottled unfiltered.

ROCKHOUSE 2006 CABERNET FRANC
Released January 2008
Price $17.50
166 cases produced

FERMENTATION AND AGING
The Cabernet Franc grapes were crushed, then put into stainless steel tanks for a four-day "cold soak" at 10 degrees C. Fermentation began on day six with twice-daily pump-overs, followed by an extended maceration time of 10 days. The wine was then pressed and, after settling for one week, put into a combination of French and American oak barrels. New oak barrels comprised 30% of the total barrels. The wine aged in barrels for 10 months, with a light egg-white fining before bottling. 

WINEMAKER'S COMMENTS
The 2006 Rockhouse Cabernet Franc demonstrates rich color and concentration with a nicely textured finish. The ripe, peppery fruit combines with plum flavors and subtle tannin levels. The wine was bottled without filtering.

ROCKHOUSE 2006
CABERNET FRANC
Released January 2008
Price $17.50
166 cases produced

ROCKHOUSE 2005 MERLOT
Released September 2006
Price $17.50
99 cases produced

FERMENTATION AND AGING
The Merlot grapes were crushed, then put into fermentation bins for a four-day "cold soak" at 10 degrees C. Fermentation began on day six and continued for seven days. Just prior to the end of fermentation (with approximately 3% residual sugar left), the wine was pressed and put into a stainless steel tank and left to finish fermentation in the tank. After settling for four days, the wine was put into a combination of French and American oak barrels. The wine aged in barrels for 10 months, with a light egg-white fining before bottling. 

WINEMAKER'S COMMENTS
The 2005 Rockhouse Merlot demonstrates nice color and concentration with a velvety finish. The ripe, red-cherry fruit combines with plum flavors and subtle tannin levels. The wine was bottled without filtering.

ROCKHOUSE 2005 MERLOT
Released September 2006
Price $17.50
99 cases produced

ROCKHOUSE 2006 MERITAGE
Released January 2008
Price $17.50
220 cases produced

FERMENTATION AND AGING
The Cabernet Franc grapes were crushed, then fermented in stainless steel tanks. Both the Cabernet Sauvignon grapes and the Merlot grapes were crushed, then fermented individually in small lots in bins. The three wines were aged separately in French and American oak, and were blended two months before bottling. New oak barrels comprised 30% of the total barrels. The wine aged in barrels for 10 months, with a light egg-white fining before bottling.

WINEMAKER'S COMMENTS
The 2006 Rockhouse Meritage is a blend of 20% Merlot, 40% Cabernet Franc, and 40% Cabernet Sauvignon, combining the red-cherry fruitiness of the Merlot with the peppery flavors of the Cabernet Franc and the color and concentration of the Cabernet Sauvignon. The wine was bottled without filtering.

ROCKHOUSE 2006 MERITAGE
Released January 2008
Price $17.50
220 cases produced