2007 ROSÉ
California
This year we made our
rosé from grenache, mourvedre and a touch of syrah and sauvignon
blanc. It is barrel fermented in older barrels, and then bottled
fresh in late winter.
Rosé has become quite
stylish lately, and for good reasons. There isn't a more versatile
wine-you can have it with fish, tamales with hot sauce, or a pork
sandwich-it doesn't really matter because it tastes great with
everything. I think another reason people like it so much is because
it is informal-you get dressed up to drink Champagne-but with
rosé you can leave your overalls on, have a big glass, and still
feel like a king.