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Crisp, bright dry rosé of cabernet franc offering delicate, mineral-laced aromas and flavors of hibiscus, quince and citrus. An engaging, lively wine from whole-cluster pressed grapes grown specifically for rosé. In 2011, the very cool growing season delivered a pale, elegant beauty. This is decidedly French-styled rosé--pressed after a short maceration for a hint of color from the skins, then fermented at cool temperatures in small stainless steel drums to preserve delicate aromas and fresh flavors.
Like a sparkling wine, dry rosé complements brunch, lunch and most any hors-d'oeurves or "first course" fare. Stunning with shellfish--crabcakes, grilled shrimp, fried calamari, cioppino, sushi and ceviche. The lively minerality also complements cured meats and smoked salmon. Emily's fancy pairing: prosciutto-wrapped green honeydew skewered with french feta, fresh mint and a bit of preserved lemon (see photo). 138 cases produced.
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