Alcohol: 12.4%
Grape(s): 81% Grenache, 8% Syrah, 8% Counoise, 3% Mourvèdre
Localization: Santa Barbara, California, USA
Tasting Notes: Very light pink with orange hues. Lively fresh creamy aromas of strawberry and watermelon with a hint of minerality. Dry, crisp on the palate, and very persistent. Fruitiness balanced with a touch of mouth-watering acidity and plenty of verve. This is a refreshing, dry spring and summer rosé for picnics and other activities.
Notes: Riviera Rosé, called "Riviera" as Santa Barbara is known as the American Riviera based on its' southern facing, Mediterranean climate. This is the perfect wine to accompany the picnics, dinners, and BBQs. Enjoy Riviera Rosé on the lake or by the pool. You can take this can of Rosé just about anywhere. Our winemaker, Doug worked at a winery in the south of France for 4 years where this style of rosé is made & Margerum Wine Company makes the private label Rosé for Auberge de Soleil and other top properties.
The grapes are crushed and immediately pressed to stainless steel tanks for a long cold fermentation
The wine is blended with various lots of Counoise, Cinsaut, and other Grenache vineyards that were saignéed. Saignée is a winemaking process where we bleed off a portion of slightly pink juice from a red must right after crush.
Maturation: 97% Stainless Steel and 3% Barrel Fermented
Food pairing: Pair it with fresh salmon and red tuna nigiri sashimi.
The Domain: Margerum Wine Company is committed to working with the top vineyards in Santa Barbara County to produce small lots of premium wines. The winery is located in Los Olivos in the heart of California's beautiful Santa Ynez Valley. We are part of a growing group of vintners looking to return wine making to its previous form of production – hand-crafted and personal. Owner Doug Margerum and winemaker Doug "Scotty" Scott, craft world-class wine in a temperature controlled building that houses tanks, barrels, and a cold room that is perfect for our production size.
Our commitment is to create handmade wines with place and personality to them that are made to our own standards. We work within the connotations of nature, stressing individuality, and making a production on a human scale. We strive to make wines that we personally enjoy and our hope is others will enjoy them as well. The approach to this is the antithesis of mass production.
