Stinson Vineyards makes its rosé from 100 percent Mourvèdre, grown on young vines in the sandy loam of Farmer’s Rest Vineyard in Henrico, Virginia. The fruit enjoys two days of skin maceration before fermentation and aging sur lie in stainless steel.
It’s a pretty salmon color and reads as both piquant and fruity. The scent is like a crackle of white pepper sprinkled over tart strawberries and melon, while a dose of the vegetal keeps things green. Ample, chewy tannin and savory finishing notes of bouillon make it feel earnest, quite serious.
Utterly not an aperitif wine, it needs food. Pair it with rare meats, pepper-dusted goat’s cheese, charcuterie, pâté, or fresh-herb-dressed almost anything.
11.5% abv | $21 (sample) 250 cases made