From the onset, the gorgeous rose-cranberry color twinkles with an inviting hue. The delicate pink bubbles sparkle from bottom of the glass to the top. The nose has fresh picked strawberry plus lemon meringue pie notes. The palate is more delicate and dainty than in years past, with berry and orange blossom at the front. The acidity is balanced and refreshing and helps to make this wine pair perfectly with anything from cracked crab with drawn butter to fresh strawberry and cream tart.
100% Syrah. The Sparkling Rose of Syrah was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines
This is always one of my favorite wines. The grapes were hand harvested and destemmed, then crushed. They were allowed skin contact for only 10 hours to get the beautiful pink color. The grapes were then pressed to a stainless steel tank, where they were fermented at very cold temperatures very slowly. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 12 months. After this, the bottles were riddled to bring the lees and sediment to the neck of the bottle. The necks were then frozen and the lees were disgorged from the bottles. The bottles were then topped up and a “dosage” was added and the final corks and wire hoods were put into place.
Food Pairing Notes
This wine pair perfectly with anything from cracked crab with drawn butter to fresh strawberry and cream tart.
206 cases made