Dry Rosé
Dry Rosé, 2007

During the busy harvest season, we often think about how nice it is to relax and enjoy a bottle of rosé (‘vin gris’). It was made by ‘bleeding off’ a small amount of juice from our red grapes before fermentation. We like to think of it as the blood of our grapes, the sweat of our brow, and tears of joy.

Winemaker's Notes

As much as I love the 2006 vintage right now, this is my favorite right from the bottling machine. It is blended from a similar proportion of Pinot Noir and Zinfandel as the past few vintages, which seems to be the ‘sweet spot’ for this style of dry rosé. Bone dry with a bracing acidity, it goes well with slightly bitter, salty foods like olives, pink seafood (shrimp, crab, lobster), and tomato-based foods with Mediterranean notes. The aroma of this wine that dripped onto the bottling machine smelled like a mixture of watermelon, guava, and grapefruit. Folks have really caught on to this wine, as there are precious few bottles of 2006 left at this point…far earlier than I had intended.

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SKU: DRW07 Category: Tags: , ,