Double Gold! SF Chronicle 2021 Wine Competition. This Sangiovese blend Dry Rosé is perfect for barbecues, perfect at the beach, perfect for a picnic, perfect for sipping on a weekday night…you really can’t go wrong with this deliciously-fragrant, Dry Rosé.
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Aromas & Flavors
This delightful wine has aromas and flavors of fresh-picked strawberries, watermelon, cranberry, pomegranate, raspberry and a touch of orange blossom on the finish. Refreshing and lively, the Dry Rosé offers finesse balanced with crisp acidity and an elegant finish.
Served chilled, this wine’s light, fruit characteristics make it a natural choice for pairing with fresh seafood like salmon, crab or shrimp, and game meats like duck, Cornish hens, lamb or turkey. Try with Moroccan couscous, Salade Niçoise, melon and prosciutto, or chicken. Cheeses such as fresh chèvre, Brie, Roquefort, fromage blanc or Mt. Tam Triple Cream are also delicious.
How It's Made
Primarily from Alexander Valley, the grapes for this Rosé are harvested in the early morning hours when it’s cool, then transported to the winery where they are gently destemmed, crushed and cold soaked on the skins for a short time before pressing — just long enough to pick up the wine’s lovely pink and salmon hues and extract flavors from the skins. The grapes are then pressed to stainless tanks and settled for 24 hours. The clean juice is racked and tank fermented, followed by blending and bottling in the winter.
The winter of 2019-2020 produced average rainfall in Sonoma County, with the bulk of rain falling January through May. Spring temperatures were mild and warm, with bud break two weeks earlier than average. Temperatures during the summer were above average, with few nights of fog and cloud cover. The month of September was perfect for grape ripening, and harvest was completed on October 2.
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