This rosé seems a sweet decoction, mingling abundant ripe black currant and cherry fruit with woodsy spice. The Syrah was grown on 30-year vines in the clay soils of the La Cruz estate vineyard, in Petaluma Gap. The season was dry, the fruit was potent, and the skins soaked in the juice for twelve to eighteen hours before pressing and cool fermentation. The result is a saturated clear red color, very pretty, with the heavy scent of macerated fruit, like dried strawberries steeped in brown-sugar and cola. There’s not quite enough balancing acidity given this density and concentration, so I’d recommend this wine for those who enjoy—let’s call it a glacé style.
13.8% abv | $22 (sample) | 288 cs made
