Aroma: A number of years back (when we called our Rose’ “Saignee”) I was writing tasting notes for our Rose’ wine and an unmistakable aroma of strawberry rhubarb pie with graham cracker crust was my first impression of the wine, as I took it in. Since that time I have picked up different components of that aroma but not that exact aroma until now, as this vintage of our Rose’ has that same initial aroma that I so intensely and fondly remember. Along with that there are hints of banana as well as orange creamsicle to round out the nose.
Taste: This 2017 vintage of our Dry Rose’ is a blend of 50% Merlot, 40% Tempranillo and 10% Malbec. All of these grapes were harvested specifically for the Rose’ at lower sugars and higher acids than we would harvest for a barrel aged red wine. The wine has a beautiful fleshy texture on the palate that tends to coat your mouth with the flavors that are encountered on the aroma.
Food Pairing: I recently had this wine with BBQ baby back ribs that were slow roasted for 4 hours then smoked for 2 hours. The pairing was amazing, so the wine holds up to big flavors but would also pair nicely with a pan seared salmon or grilled chicken.
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