Sourced from prized vineyards in the Dry Creek Valley, the wine was made with both bâttonage and sur-lie aging techniques, lending it juicy yet rich flavors of pineapple and lemon, followed by a hint of butterscotch on the finish. An elevated acidity focuses the flavors on the palate — surprising, given the way the wine was aged, but it’s this paradox that makes it so memorable. Pair it with butter-poached fish or lobster for an unforgettable meal.
Recipe PairingsCedar-Planked Lobster Tails
Dry Creek Valley, Sonoma, North Coast, California, United States
Rosé is made by crushing red grapes, and only allowing a few hours of maceration before the grape juice is separated from the skins.