Rosé wine was produced as early as 7,000 BC – even before red and white wines. We think it was created to help our ancestors survive summer without air conditioning.
Sonoma Rosé
During a recent sultry summer afternoon, we fired up the grill and enjoyed a chilled bottle of Dry Rosé of Zinfandel from Pedroncelli.
Eruption of Flavor and Color
Pedroncelli has been making rosé since the 1950s. The rocky soils and hilly terrain allow the Zinfandel to develop rich fruit flavors. This rosé has rollicking flavors, more than we had expected.
The wine is made by combining two traditional methods of rosé production. Sixty percent of the blend comes from free run juice from the early picked grapes while the other 40% is drawn in the saignée method from the fermenting red wine.
Picture Perfect
Indeed, this was a perfect wine for a humid evening. Also very tasty is the $12 suggested retail price. We suggest it is time to dive into a refreshing glass of Sonoma rosé – and Pedroncelli is a great place to start.
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