Van Duzer Pinot noir Rose 08
winery: Van Duzer
Van Duzer's Pinot noir Rose is just wonderful for summer- a dry rose of Pinot noir, flavors of tart pie cherries, summer herbs, caraway, and fresh strawberry on the finish. Have this wine chilled on a hot summer day with barbequed chicken and a big salad, and you'll think you've gone to heaven. Just delish and highly recommended. -jy
Aromas of cherry, strawberry, pomegranate and cranberries make a harmonious opening statement. Broad and smooth after the crisp entry when flavors of plum, cherry and cranberry contribute to a complex mouth feel. Dry, and perfect for a hot summer day. - the winery
THE VINEYARDS
We chose Pommard, Wädensville and Dijon grapes for our Pinot Noir Rosé to assure intensity of fruit and floral characteristics, deep, complex aromas and the faintest hints of spice. Our classic Van Duzer micro-climate of warm days and cool nights accompanied by mild west winds favors the development of flavor while maintaining the ever- important acid structure of the fruit.
MORE INFORMATION
Previous Vintage Tasting Notes
From the winery:
"This light, bright pink wine delivers a surprising concentration of flavors and aromas. The dramatic nose yields up intense strawberry, cherry and pomelo fruit aromas as well as a subtle hint of both lilac and lavender. The amazingly rich mouth has flavors of ripe strawberry, cherry and pomegranate, giving the wine a perception of sweetness without sugar. The Van Duzer 2005 Ros? goes well with barbeque, smoked meats and fruit-based salads or on its own as the perfect sipping wine for a hot summer day."
We chose a block of Pommard grapes in the northeast section of the Van Duzer Estate to make our Pinot Noir Ros? because of the intensity of its fruit and floral character. Our classic Van Duzer micro-climate of warm days and cool nights accompanied by mild west winds favors the development of flavor while maintaining the ever- important acid structure of the fruit.
A traditionally-made Ros? relies on the extraction of Pinot Noir flavors and rosy color during the brief time that the grape juice is in contact with the grape skins. We aim for a refreshing full-flavor style by processing only in stainless steel and releasing soon after bottling. The grape clusters are hand harvested and sorted, then de-stemmed and crushed directly to press. The crushed fruit is allowed to soak in the press for 5 hours, picking up color and flavor from the skins. Pressed off to a tank for cold-settling, the juice is racked on the following day and inoculated with a yeast known for enhancing aromas. It is allowed to cold ferment until dry, racked clean, cold stabilized, and then bottled.
