A Passionate Pursuit in Sonoma's Valley of the Moon
R.A.P. Tasting( Rose Avengers and Producers) held at Butterfly Restaurant May 12, 2009
Charles Creek attended the fifth annual RAP Pink Out event at Butterfly Restaurant in San Francisco a couple of days ago. What an event. Many shades of pink abounded. I even wore a pink shirt as did our sales manager David. My pictures are going to be posted soon. Another great event that is designed to take the tarnish from rose, We love it but many disparage the wine, thinking it not really in the same class as a cabernet or great chardonnay. On a hot day, nothing could be further from the truth. It is a great summer sipping wine. We are now in our second vintage, our first is the 2007 and we are just about sold out, the 2008 is in the wings, so to speak.
A little background on rose, what it is, it's history, the methods of winemaking, etc:
Rose (roh-ZAY) is french for pink or rose colored. Some uninformed call rose 'blush' but this is not correct. Rose is made by several different techniques other than pouring red zin in with some white zin. The wine takes it's color from the colors and pigments in the skins of the grapes. Limited skin color gives the wine a pink cast. Almost any hue is OK, just TASTE BABY TASTE, that's the way to know if rose is for you.
Rose is basically made with one of two techniques: saignee( which means bleeding from a tank the early arrival of the juice of the grape as it goes from light red to dark red), and Methode Provencale(a direct press method quite similar to whole cluster pressing). We prefer the whole cluster method as it yields a better final product we believe. The classic grapes used in rose are: syrah, cinsault, mourvedre and grenache. We have used five in the making of our wine: syrah, grenache, mourvedre and merlot and cabernet sauvignon. This makes a nicely complex and balanced rose. many are now using pinot noir and other red grape varietals but the classic structure is with syrah, grenache, cisualt and mourvedre.
Naturally, we thought our wines stacked up pretty well at the tasting. You will have to judge for yourself and as summer approaches, it is worth your time to come visit our tasting room and try some of our GREAT rose. And don't forget our other summer sippers, pinot grigio and riesling
A little background on rose, what it is, it's history, the methods of winemaking, etc:
Rose (roh-ZAY) is french for pink or rose colored. Some uninformed call rose 'blush' but this is not correct. Rose is made by several different techniques other than pouring red zin in with some white zin. The wine takes it's color from the colors and pigments in the skins of the grapes. Limited skin color gives the wine a pink cast. Almost any hue is OK, just TASTE BABY TASTE, that's the way to know if rose is for you.
Rose is basically made with one of two techniques: saignee( which means bleeding from a tank the early arrival of the juice of the grape as it goes from light red to dark red), and Methode Provencale(a direct press method quite similar to whole cluster pressing). We prefer the whole cluster method as it yields a better final product we believe. The classic grapes used in rose are: syrah, cinsault, mourvedre and grenache. We have used five in the making of our wine: syrah, grenache, mourvedre and merlot and cabernet sauvignon. This makes a nicely complex and balanced rose. many are now using pinot noir and other red grape varietals but the classic structure is with syrah, grenache, cisualt and mourvedre.
Naturally, we thought our wines stacked up pretty well at the tasting. You will have to judge for yourself and as summer approaches, it is worth your time to come visit our tasting room and try some of our GREAT rose. And don't forget our other summer sippers, pinot grigio and riesling
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