2019 Madrone Cellars Rose

(No reviews yet) Write a Review
2019 Madrone Cellars Rose

Winemaker, Cidermaker, Vineyard Manager

Shaun Salamida studied Viticulture and Enology at Oregon State University. His studies focused on the disciplines of biology, chemistry, and physics of wine, while also environmental and sustainable vineyard care and production. After his studies, he found a job for an Assistant Winemaker position at San Juan Island Vineyard. Was not long after he visited the island that he packed up and moved to Friday Harbor. From the year 2011 to 2014, Shaun worked at SJI Vineyards as the Assistant Winemaker. In 2014, an opportunity arose for Shaun to move to the Lake Chelan AVA, and dive deeper into the world of wine.
While in Chelan, Shaun worked as the Assistant Winemaker for Hard Row to Hoe, before moving to Mellisoni Vineyards as Head Winemaker and Vineyard Manager. During this time, Shaun continued to learn about wine production and vineyard management through his leadership position, while also learning the balance of running the show.

Assistant Winemaker, Coffee Snob

Amy moved to San Juan Island in 2010. After graduating from Friday Harbor High, she attended Whatcom Community College in Bellingham, WA. This is where she fell in love with coffee, and what eventually led her to Churchill Coffee House on SJI, where she fell in love with her winemaker.

In 2015, Amy moved to Lake Chelan to be closer to Shaun. While living in Chelan, Amy worked as a Tasting Room Associate at Mellisoni Vineyards, where she learned more of the industry and grew a passion for winemaking and the dream of owning their own business on San Juan Island. Also, during this time in the Chelan Valley, Amy worked at Blue Spirits Distillery. While here, she focused her energy on learning the production side of the business, homing in on time efficiency of bottling and labeling.

Amy has continued to work in coffee, finding her niche. Currently she works at Salty Fox Coffee and loves finally being home on her favorite island with her parents close by. Aside from her full-time work, she is the official Assistant Winemaker and Cidermaker for Madrone. She is also the social media manager and event coordinator.

The Greeter

Severus, or Sevvie (Shaun and Amy’s dog), joined the Salamida family January 2019. He is a lover boy at heart and cannot wait to greet everyone at our tasting room.

Inspired by French Champagne, Alsatian & Rhone Dry Whites and Bordeaux Reds, Shaun and Amy Salamida are striving to bring a taste of Europe to the San Juan Islands.

The wines are made with minimal intervention, with a goal of revealing the grape, terroir, and story behind each glass. Shaun has a key interest in natural, unfiltered wines, with the goal of planting and farming an organic and bio-dynamic vineyard on San Juan Island.

Madrone sources their grapes from select vineyards in Eastern Washington.

The Wine

Notes of red currant, strawberry and peach. Barrel fermented and aged sur lie in neutral French oak for six months.

Columbia Valley AVA. This Rosé was made by merging two different winemaking methods. The Tempranillo was picked early and pressed whole cluster straight into barrel bringing a more traditional, old world Provence style to the wine. The other newer world method is Saignée, which means “to bleed.” A small portion of juice is “bleed” off from all the red wines after an hour of being in contact with the skins and transferred into a barrel for fermentation. The juice picks up color from the skins without much tannin and shows the primary red fruits of the grape varietals very well but tends to be lacking acid. Instead of adding tartaric acid to the Saignée, which is normally done here in the US, I chose to do this naturally by blending the whole cluster Tempranillo barrel with the Saignee barrel. This brings back the freshness and crispness of the wine while still showcasing those lovely primary red fruits, and a bit more complexity than your standard Rosé.

48% Tempranillo, 18% Cabernet Franc, 17% Malbec, 15% Cabernet Sauvignon, 2% Cinsault

Best enjoyed with beef bourguignon, prosciutto, or a braised goat sandwich

0% RS - 3.31pH - Harvest  10/4 - 10/9/2019 - 50 cases produced

Videos Hide Videos Show Videos