Winemaker's Notes
This is blended from the typical pairing of Pinot Noir and Zinfandel as the past few vintages, which defines our style of dry rosé. Bone dry with very bright acidity, strawberry, rose petal, guava, and grapefruit notes make it go well with slightly bitter, salty foods like olives, pink seafood (shrimp, crab, lobster), and tomato-based foods with Mediterranean inspiration. The past two vintages of this have sold out way too fast for me and I didn’t even keep enough for myself. Fortunately, there were a few cases of 2005 lurking about the cellar to help us make it thru the winter.
