Soft aromas of strawberry and black cherry.  Crisp palate, bursting with more fresh strawberry and cherry.  Clean, lasting finish. Ruby Dry Rose was previously produced using the Saignee (bled juice from Foch Fermentation)  but in 2024 it was too rich in color, very dark.  We about faced and changed to Chambourcin, we continued in 2025 due to the high quality of the wine.

What’s the Saignée Method?
Johnson Estate’s Ruby Dry Rosé is made from estate-grown Chambourcin grapes which were picked when fully ripe. The juice was “bled off” just an hour or so after the grapes were picked and the remaining grapes were used to make our traditional Chambourcin varietal wine. Thus, this light and fresh rosé juice has not been through the press nor is it fermented with grape skins. This traditional process of making rosé wine is called “the saignée method”. The resulting crisp, ruby-colored wine has an aroma of strawberries and cranberries and a velvety and full mouth-feel redolent of raspberries. Strong elements of fresh fruit and very light tannins result in the perfect summer wine.

They brought me rubies from the mine,
And held them to the sun:
I said, they are drops of frozen wine
From Eden's vats that run.
- Ralph Waldo Emerson