Varietals: Grenache (80%) and Syrah (20%)
Soil: Old terrace (sandstone)
Pruning Method: Gobelet & Royat
Age of Vines: 21 yr. old Syrah, 40 yr. old Grenache.
Yields: 50 hl/ha
Vinification: This rosé was racked by bleeding by opening the base of the vat while the wine is still light in color. Traditional vinification without clusters, aged in concrete vat with minimum sulfur.
Shimmering salmon color with fine, persistent bubbles. Native Loire grape varieties - Pinot d’Aunis and Grolleau - deliver sophisticated flavors of pomegranate, summer rhubarb and tulips, as well as mid-palate levity. Pinot Noir brings a delicate texture and Cabernet Franc offers crisp acidity, which is balanced by a charming touch of residual sugar. Flavors come together on an elegant finish.
What's not to love? Pressed Cinsault, Chardonnay, Grenache Blanc, Grenache Noir, Syrah, Merlot - we can have it all in this bottle! Subtly sweet and lighty sparkling, low in alcohol, a perfect aperitif for when the night is young and the palate is fresh.
WINEMAKING: A direct press of all the grapes. The main part of the grapes were pressed slowly in a vertical press, the rest in a mechanic press. All juice was blended during the fermentation. A fermentation that stopped when the wine had 30 grams of sugar left, resulting in a slightly sparkling and slightly sweet rosé.
The exceptional Loreto cru of Barbaresco is the source for this most profound wine of the De Forville estate. As with the Barbaresco “Normale”, the juice is fermented in stainless steel and then racked into large oak “botti” for about two years of aging before being bottled. Vines are approximately 40 years of age. More full-bodied and dense than the “Normale”, the “Loreto” also has additional aging capacity.
Limited supply item, while supplies last.\\n\\n
Since 1985, Baron Herzog has set a standard for quality California winemaking. Within this bottle rests a heritage of excellence spanning nine generations, and craftsmanship fit for royalty. Lively and refreshing with aromas of fresh cut strawberry and cotton candy. A crisp texture, bright color and distinctive fresh taste make Baron Herzog White Zinfandel remarkably versatile. Enjoy this wine chilled with fish or poultry dishes or as an aperitif.
Fine & Rare!! Delicious now, will develop well through 2035.
The 2010 is composed of 55% Chardonnay from the Crus of Chouilly, Mesnil, and Cramant and 45% Pinot Noir from Verzenay, Mareuil, and Ludes. It was vinified completely in stainless steel with partial malolactic fermentation, gaining its color from red wine grown in the Valleofois vineyard. This vineyard sits next to the mighty Clos des Goisses in Mareuil, and the ancient vines add subtle depth to this rosé that must be tasted to be believed.
With a gorgeous strawberry and copper color and the most perfect tiny bead of bubbles, this wine is just fun to look at. On the nose, it has the pastry crust aromas from over 10 years of aging on the lees, and subtle, detailed, dark Maraschino cherry from the ancient-vine Pinot Noir that gives the wine its color. The easy drinking, bright, and light style of this wine belies the inner complexity of spice, dried fruit, and deep chalky minerality in the glass if you pay attention to it. This is a chance to obtain the unattainable, and I will be putting a case in my cellar for the future\\\"
Grape: Listan Negro
Tasting Notes: Strawberry, Mineral, Herbs, Smoke
Los Bermejos is located on Lanzarote, the Canary Islands’ easternmost island. Conditions here are extreme and growing anything is a challenge. Los Bermejos is owned by Ignacio Valdera, who is a wine genius making world-class wines in this environment. Google Bermejos and see how they must plant their vines.
Black volcanic soil is responsible for the intense minerality and smoke nuances in the wine. The Bermejos Rosado is dry, high in acid, and extremely refreshing. Flavors of strawberry, mountain herbs, cherry, watermelon, and a touch of lemon roll over the palate. It wraps up with a crisp, saline-tinged finish. Ideal pairings would be Tapas or seafood.
ORGANIC
Discover the elegance of Domaine de Fenouillet Ventoux Rosé. This exquisite rosé hails from the Ventoux AOC in the renowned Rhone Valley of France. Crafted by Domaine de Fenouillet, this organic wine is a beautiful blend of Grenache and Syrah grapes, showcasing the terroir's unique character. Perfect for any occasion, this Ventoux Rosé embodies the dedication to quality and tradition that Domaine de Fenouillet is known for, offering a refreshing and sophisticated tasting experience.
Early 19th century estate near Bue, Cher. Hand-harvested, directly pressed, 10 days in stainless steel, and then four months on the lees. Red berry and caramel notes, dry.
FOOD PAIRINGS: artichokes salad, asparagus dishes, baked lemon chicken, ballotine, barbecue\\n
Vinification: Destemming and light crushing of the grapes
Fermentation: starting with a “pied-de-cuve” keeping the must in skin contact for one night
A few years ago we were contacted by Patagonia® wether we were interested in doing a project with wine for them. First I thought the mail was spam but it was not. Being a great admirer and user of Patagonia clothing and equipment I was blown away and flattered. Patagonia® stands for preserving and developing a sensitivity for nature, which is exactly what we are doing here on Mount Etna producing artisanal, organic wines with respect for nature.
This could not be simply bottling any wine for them and sticking a label on it. This wine had to have a concept. And so I looked at what Etna winemaking represented in the past, different from my approach and vision to winemaking.
Pistemutta® represents the old-school winemaking on Etna of local farmers, called “contadino”. Wines with little skin contact, light bodied, fluid and elegant. This project makes me happy as it takes me back into the history of Etna viticolture, long before I started producing wines here on Mount Etna.\\r\\n\\r\\n\\n
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A blend of some indigenous white and red grapes from the slopes of Mount Etna, it bursts with pomegranate and apple-skin flavors, balanced out by a backbone of smoke and rose petals.
The daughter from Timotheus’s first marriage, which ended suddenly when his wife disappeared mysteriously over night. Just like her cousins, Winifred has a winning and open personality, is sociable, and of a cheerful disposition. Upon a first encounter she can appear to be somewhat shy and reticent, but those that make her acquaintance remember her as a unique, refreshing and charming young lady with an inquisitive mind.
Yields: 2.5 tons/hectare
Soil: Gravel
Jean Bourdy Cremant du Jura Rosé (NV) – Rosé cremant is rare in Jura. Bourdy’s is made exclusively from Pinot Noir, a grape known for its acidity. As such, this rosé is zingy and bright, with sweet strawberry notes. Bourdy has been Demeter-certified biodynamic since 2006.
With this pale rose color, this dry but very fruity wine will surprise you with its finesse and freshness, It shows aromas of white currant, apricot and vine peach. On the palate the wine shows both the suppleness and fresh acidity of Pinot Noir.
About the Vineyard
Vignobles Berthier vineyards stretch from one end of the Loire’s riverbanks to the other, from Sancerre to the Coteaux du Giennois. Grassing of the vineyards and alternative natural practices are used for pest control for the three grape varietals, Sauvignon Blanc, Pinot Noir and Gamay.\\n\\n
Organic, biodynamic and natural wine (dark rosé) made in Savoie by Jean-Yves Péron from three Piedmontese grape varieties. Fruity, aromatic and pleasant to drink.
Casa Rossa, a red wine or rather rosé tending towards red, is none other than the Italian version of Vers la Maison rouge, a Savoyard cuvée from Jean-Yves Péron. It is an organic, biodynamic and natural wine cuvée based on three grape varieties: Grignolino, Freisa and Barbera.
Casa Rossa by Jean-Yves Péron is a rosé that is not far from a red. Barbera, a tangy grape variety, brings liveliness; the grignolino and freisa (so named for its strong strawberry aromas) give a vinous side that makes Casa Rossa a beautiful winter wine, not a summer rosé. The wine is fruity, acidic, aromatic and very greedy. It can be drunk on its own and well accompanied (pasta, Italian dishes...).
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\\\"Superbloom is named after the wildflowers that erupt in the desert after a wetter-than-normal rainy season. They're a sign that winter is over and warmer, happier days are ahead. This is our sixth vintage of Superbloom, our zero-zero wine that defies categorization. Is it dark pink? Or is it light red? You know that moment right after sunset, before the stars are out in full — what poets call the \\\"violet hour\\\"? That's the moment to open this wine. Call it a nighttime rosé, if you'd like.
Our original wild idea with this wine was to co-ferment red and white Rhône varieties from a single vineyard then to keep it completely natural by adding nothing and taking away nothing in the cellar. This wine will usually contain half to two-thirds white grapes and the balance red. We call this a \\\"California Table Wine.\\\" But don't be fooled by the humble name. Superbloom is a complex, utterly unique wine that was originally make to express the specialness of California. The red grapes give this wine a spicy nose and plenty of texture, while the white grapes and beautiful, salted watermelon and rhubarb notes plus a clean, mineral finish.\\\" - Producer notes
VINEYARDS
\\nThe Gary Venturi vineyard is in Calpella, north of Ukiah and is head trained dry farmed old vines. Larry’s vineyard is on the other side of the highway and the Vermentino is a newer block.
WINEMAKING\\n
The Carignan for this wine was whole cluster pressed as soon as the fruit was received at the winery. This method of juice extraction gives us a savory and mineral laden wine with a fine texture. The Zinfandel was destemmed as soon as it got to the winery, after which, we added it to the press with its stems. This allowed us to get great red fruit character and avoid extracting too much bitterness. We added 10ppm sulfur and after 24 hours of settling the juice at cellar temperature we racked for native primary fermentation. Once these lots had fermented to dryness, we combined them into one tank for storage on their lees until bottling at cool temperatures where it went through native malo-lactic fermentation. In a blending trial we liked the effect adding a small amount of vermentino to the blend ala Provence where they call the variety Rolle. Close to the bottling date we added a small amount of sulfur.
Vineyard: loess, loamy-limestone. Farmed biodynamically (Demeter- and Ecocert-certified) by Stéphane & co. themselves. The average age of vines is 45 years.
Personality: a wonderful example of macerated Gewurz – aromatic, with flamboyant notes of roses and Oriental spices, yet completely dry and easy to drink.
One of the most astounding natural (or at all) rosè’s to ever this plane of existence, it combines an ethereal and elegant litheness with a sharp aromatic and assertive character. It’s Aleatico from organic grapes from an old vineyard of over 50 years of age, wildly fermented with just a few hours of skin contact. Once pressed, it sees 1 year of elevage in differently sized old woods and a few more months in the bottle. It croones and waxes poetic with ripe watermelon with china root, muted but sharp gamey notes, watermelon and sage.
On the palate, Ruinart’s Brut Rose champagne reveals a sharp attack, offering flavors of crunchy red fruits, as well as a delightful balance. This Ruinart Rose champagne is delicious and fresh and leads up to an elegant and lively finish combining hints of mint and citrus fruits.\\n
\\nA sustainable alternative to boxes, Ruinart’s Second Skin is a 100% paper envelope, entirely recyclable and molded to the shape of the bottle. This Second Skin, whose color and texture are inspired by the House's historical chalk quarries, enhances the curves of the bottle. Driven by the desire to pursue their activism towards improving tomorrow’s environmental challenges, the Ruinart Champagne House has successfully combined aestheticism, authenticity and responsibility.
Wine Maker Note:
Winemakers’note: “Something special for the 2022 vintage that we’re trying out. A bit of every Marigny wine, blended together to create something new, yet familiar. A Modern Table Wine, if you will.”
Making of: Blend of Marigny’s 2022 Carbo Noir, Carbo Gris, Pinot Noir Rosé, Direct Press Pinot Gris wines.
Personality: “Kinda red, a bit rosé, a touch of skin contact, with the brightness of direct-press Pinot Gris. Serve it at room temp, chill it or live dangerously and put it on ice. It’s all the feels for every occasion.”\\n\\n
Juicy white peach and fresh-picked raspberry. Finishes with a bright, zippy burst of acidity.\\n
\\nThe Pinot Noir grapes for this Rosé come from the village of Vias, in the South of France, where twenty-plus-year-old vines are planted to rocky, volcanic soils. Upon harvest, the grapes are gently pressed, and the juice remains on the skins just long enough to give the wine a pale pink hue. The Rosé is vinified in stainless steel to preserve its mineral core and juicy freshness.
Birdscape is made with what Christian calls “Pink Maceration,” a very light extraction with just a small amount of contact with the skins, to result in a very dark rosé, or perhaps a very light red wine. Label art by Erró.
Varieties: Blaufrankisch, Pinot Noir, and some white varieties
Super juicy but crisp rose from cab franc with unbelievable aromatics! This is not a porch pounder, it's complex and vibrant and you won't want it to end!
Christian picks the grapes over 5 different harvest days in order to show off “the whole aromatic spectrum” of his highest, coolest vineyards.
Vineyard: Limestone soil
Making of: Grapes are hand harvested and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.
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The Rosé by Nature from Pittnauer is made from mainly Blaufränkisch grapes which were fermented in steel tanks and then matured in amphoras. The light, summery rosé is both beautiful and delicious, a bit tangy and zesty with notes of pomegranate, rhubarb, lime and pink grapefruit.
Harvested by night and very early morning to preserve the freshness of fruits and avoid oxidation. Full gravity winemaking process followed by a short maceration and direct pressing method.
