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.
~80% Syrah, 15% Merlot, 5% Bonarda. Using proprietary techniques, they are able to gently reduce the wine’s alcohol to 9% while maintaining 100% of the wine’s natural taste. This resulted in an 85 calorie per 5 oz. serving Rosé. The wine is naturally dry with zero sugar, yet imparts the perception of sweetness from the juicy red fruit flavors combined with an elegant minerality. The wine is then cold-stabilized for one week.\\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.
Varietals: 34% Lagrein, 24% Merlot, 23% Cabernet Sauvignon, 11% Rosette, 8% Pinot Blanc\\n
Lieb Cellars is a small farm-winery on the North Fork of Long Island. The blend includes a dash of a white varietal to give it its summer appeal: fresh, light-bodied, dry, bright, with notes of peach, watermelon, and strawberry.
\\nFOOD PAIRINGS: salty appetizers, charcuterie , cold pasta, olives and garlic. beets, goat cheese
This Piquette is Communal Brands’ first collaboration wine Good Goods! Piquette is made by taking the grapes leftover after their first pressing. Once the press cycle is finished, the pomace is put in a fermenter. Water is added and the grapes soak in the water for 24-36 hours. The grapes are then drained and pressed off. This juice is then fermented in stainless steel at a cool temperature for a long, slow, fermentation. The wine is kept cold to keep the CO2 from fermentation in the wine. It is racked off the gross lees and bottled with a very low amount of SO2 added (10ppm). This is essentially wine made from ‘re-used’ grapes in a reusable bottle, making it the ultimate zero waste wine!
30 years ago, Minuty started making a new style of rosé, based on freshness above all else. These new, incredibly pale rosés became the benchmark for today’s most popular style of rosé – herbal and refreshing Provence pink. And Minuty really is the gold standard. Not only are they one of the very last châteaux in Provence to pick their grapes by hand, they’re also one of only 18 châteaux to be designated Cru Classé (the best of the best). It’s fresh and full of white peach and grapefruit. It really is the taste of an idyllic summer's evening. And it’s a dream with a salad Niçoise.\\n
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.
Contact on the skin is less than 3 hours, but it is aged on the lees for 2 weeks to capture the flavor of the varietal. This is a light, zesty, dry rosé with mouthwatering watermelon and mild grapefruit on the palate.\\n
FOOD PAIRINGS: arugula, goat cheese salad, bruschetta, roasted branzino, prosciutto pizza
