Roth Estate

Winemaking

Under the dedicated direction of winemaker Jesse Katz and consultant David Ramey, Roth wines are crafted to produce the most authentic expressions from the vineyard sites where the grapes are grown.

The grapes are harvested block-by-block to allow full-flavored and well-balanced development. The red wines are cold soaked in temperature-controlled, stainless-steel tanks and then gently brought to room temperature to encourage native primary fermentations. Choosing to naturally ferment with indigenous yeast strains further enhances the wines’ expression of site.

Extended maceration following fermentation encourages greater extraction of flavors and structural development. Once maceration is complete, the wines are aged in French and American oak barrels. To develop balance and complexity, an array of coopers is used. Prior to bottling, the wines are gently clarified, yet remain unfiltered to maintain authenticity, expression and character.

The white grapes are handled gently and upon arrival at the winery are presorted and gently pressed as whole clusters to maintain the delicate flavors and aromatics. The Sauvignon Blanc is fermented in stainless-steel tanks and cold stabilized, while the cool-climate Chardonnay is barrel fermented to produce stunning aromas of honeysuckle and vibrant green apple characteristics. Both white wines are gently filtered prior to bottling.