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.
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.
Winemakers’ note: “Our ideal rosé for a can was light and zippy with big fruit, and this combination of varieties gives us that with a powerhouse of freshness. The gentle sparkle really makes this a fun wine to enjoy straight out of the can alongside a beach read or a picnic spread.”
Making of: All varieties were direct-pressed and settled separately, and then combined for fermentation. Fermented naturally and once finished, the blend was cold-stored in tanks without sulfur. Unfined but filtered, 20ppm of sulfur added prior to canning.\\n
\\nPersonality: Aromas of pomegranate, red plum and white cherry along with hints of stone. The palate shows raspberry, gooseberry and white cherry in abundance, bright acidity and a light sparkle and a bit of texture in the finish.
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.
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.
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
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.
