Vineyard Sources

In the early 1950s, John Pedroncelli created a rosé originally from a blend of grapes and called it Vin Rosé. In 1954, he created our Zinfandel Rosé and we have had a Zin Rosé every year since. Grapes for our Dry Rosé of Zinfandel were harvested from the Pedroncelli estate vineyards along with fruit from one other grower. The area’s well-drained rocky soils, hillsides, and excellent microclimate enable Zinfandel to develop generous fruit flavors. Because the grapes were picked at full maturity, the natural varietal fruit flavor and color are evident in the finished wine.

Winemaking

Over the years, we have refined our approach when it comes to the style of our Rosé. The accent on crisp acidity and true varietal character allows the fresh Zinfandel flavors to shine. After ensuring that sufficient flavor and color had been extracted from the berries, free run juice was drawn from the tanks after a 24 hour soak. The juice finishes fermentation in temperature controlled stainless steel tanks. The wine is fermented dry leaving a full fruit flavor with a great acid balance to give a crisp and tart finish.

Winemaker's Tasting Notes

“Pretty ruby-red color with aromas of strawberry and rose petal. Black cherry, vanilla and nectarine flavors are highlighted in this crisp, enjoyable wine. This potpourri of fruit, with time, will take on a jammy element but don’t wait too long—Rosés are made to be consumed early. We particularly enjoy this wine with burgers, roast chicken or grilled salmon.”

Technical Information

Composition: 100% ZinfandeJ Harvest: October 2008 Total Acidity: .635g/100ml Alcohol: 13.9% pH: 3.58 Residual Sugar .24%

Recipe Pairings

• Caeser Salad with Rock Shrimp
• 24-Hour Omelet with Sun-Dried Tomatoes and Mozzarella
• Apple Butter Spice Cake
• Apricot-Almond Biscotti
• Avocado-Orange Salad with Romaine and Lime-Cumin Dressing
• BBQ Side Dishes: Spicy Savory Slaw
• Creamless Creamy Tomato Soup
• Grilled Honey Mustard Chicken
• Minestrone
• Zing! Rosé Fruit Compote
• Pedroncelli Wine Cake
• Chicken Scallopini `a la Phyllis
• Mexican Rice
• Chile-Glazed Salmon with Orange Salsa
• Salmon Mousse
• Fruit Salad with Balsamic and Red Wine Reduction
• Zucchini Rice Gratin
• Panzanella Caprese

 

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