Hi again! Thank you for visiting our Williams Gap Blog. If you follow us on social media, you probably are already very excited for our Rosé Boarding Pass Event in June. We are getting “on board” with the rosé craze across the planet and releasing our first Williams Gap Rosé and featuring 5 rosés from around the world, too! For much of the 20th century, rosé was dismissed as an unserious wine, but that view began to shift in the 1970s when cult importers like Kermit Lynch started introducing dry rosés to the United States market. The rosé style didn’t become popular among Americans, however, until the early 2000s, when French rosé started becoming popular. In the past four years, consumption has spiked dramatically, transforming both the perception of rosé and its marketing. American sales of rosé wines grew to 18.7 million cases in 2018, an increase of 1.2 million cases since 2015, according to Shanken’s Impact Databank. While the category has been seeing impressive growth, some may wonder if rosé wine’s upward trajectory will continue.
Today, we are not talking about the rosé you once knew - the dreaded White Zinfandel. We are tasting 6 dry rosé wines from around the planet. As I sit at the vineyard typing this blog post, I am tasting our Rosé Boarding Pass lineup. This is a great time for you to grab a glass of rosé too, as we taste together and pull out some of those amazing summer-like flavors and aromas from the wonderful wine category - rosé!
First stop - Sobrado, Portugal! I am currently tasting the 2020 Arca Nova Vinho Verde Rosé. This wine is produced in the Vinho Verde DOC region in Minho (northwest Portugal) where the quality of the wines made here are so fresh and light that they earn the moniker verde (“green”). This wine is produced with 50% Espadeiro and 50% Touriga Nacional and is beyond fresh in nature. I can tell from the aromas, that this wine will be super fruit-driven - tons of candied watermelon on the nose that also translates to the palate. This wine is slightly effervescent, a trademark of Vinho Verde, and leans more on the fruit than anything. For me, rhubarb and papaya are speaking the loudest on the palate and I cannot stop sipping. This wine is really fun and exciting. Chef Marium Caternolo who is our featured chef for our rosé club event recommends pairing this wine with a chilled green gazpacho.
Next, let’s open the Gerard Bertrand Cote des Roses Rosé from Languedoc-Roussillon, France. This is a beautiful bottle with a rose imprint on the punt and the cork is made of solid glass - a definite eye catcher when perusing the wine aisles at the wine shop. This southern area of France is known for rosé production and this wine does not disappoint. They selected Cinsault, Grenache and Syrah for the 2020 vintage which produces a beautiful “ballet slipper pink” hue in the glass. At first sniff, I notice an explosion of white spring blossom and grapefruit. That grapefruit carries over to the palate which is so refreshing. When I think rosé, this is where my mind takes me - easy sipper, balanced acidity and citrus. Chef Marium recommends pairing this wine with a brie grilled cheese with asparagus and crispy prosciutto.
Now we come to our layover in California - Santa Cruz to be exact. Let’s open the Bonny Doon Vin Gris de Cigare. I have had this wine many times with a close friend of mine and enjoying this wine always takes me back to incredibly fun times with her and her family on their boat in the river. Let’s talk about aroma - for me the aroma is screaming fresh strawberries. That does translate to the palate but this time, it is more of whisper. This wine is so different from the first two - it’s a blend of white grapes and red. So those red grapes are pretty evident and translate their tannin a bit. I am noticing them on the finish as I taste the slightest hint of a hibiscus tea. Chef Marium recommends pairing this wine with a golden beet salad with watermelon and feta on a toasted crostini.
Now, we are coming home just for a quick visit and tasting our 2020 Williams Gap Vineyard Rosé. This wine is made of 100% estate Cabernet Sauvignon, but you would never know from the color in the glass. The nose is reminding me of orange blossom and mint, while the palate is all about the citrusy acidity. I am tasting this lineup while it is 87°F outside and this wine is what I will be drinking after the blog is completed. Perfect summer day rosé! Chef Marium recommends pairing this wine with a pita topped with grilled lamb, tzatziki, cherry tomatoes and mint. This acid would cut right through the lamb fat to create an undeniably balanced wine and food experience.
Let’s take flight to Yakima Valley, Washington - home to over 120 amazing wineries. I am opening the 2020 Lone Birch Rosé and this wine has a much deeper color than the other 5 rosés with equal parts of Cabernet Sauvignon, Merlot, Sangiovese and Syrah. The winemaker at Lone Birch touched on his production method mentioning that after pressing, the juice was settled out for 48 hours and racked clean to begin fermentation. Using carefully selected yeast that allows the four varietal characteristics to shine, this rosé was fermented at low temperatures ranging from 55-58°F. Having a cold and slow fermentation allows for maximum ester production that gives this wine very bright fruit notes and a clean, crisp finish. The aromas showcase an herbal mint and citrusy characteristic that totally changes when you sip. I am tasting more Rainier cherry with this wine, and maybe a bit of ripe crab apple. What I love about this wine is that it totally coats your entire palate with flavor. If you know Allie in the tasting room, she would call this wine a mouth-hug. It’s not often (maybe ever) that I have used that descriptor, but it suits the Lone Birch. Chef Marium recommends pairing this wine with a barbecued chipotle pork shoulder.
And finally, we are finishing our trip in Marlborough, New Zealand, which you might know for their Sauvignon Blanc, with The Ned Pinot Noir Rosé. This wine is made entirely from Pinot Noir and it shows. The fruit is so consistent from the nose to the palate, I almost thought this wine had a touch of residual sugar - but I was wrong. It is completely dry but very focused on the fruit. For me, it was all about strawberry jam with The Ned. The New Zealand 2020 vintage had a very consistent period of hot, dry weather; the driest Marlborough has seen in 88 years, which lends to a riper style whether we are sipping white, red or rosé. Chef Marium recommends pairing this wine with a savory basil citrus dessert and I can not think of a better way to finish this tasting.
All month during the month of June, we will have all 6 of the rosés we tasted here by the flight, tasting, glass and bottle. Our educated tasting associates have so much more information about how these wines were farmed and produced, too! I hope you will stop by Williams Gap to taste through this line up and let me know what you think. Let’s keep this rosé trend going this month - cheers!