Saintsbury Vincent Vin Gris Pinot Noir Rose 2016
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Wong
Wilfred
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Wilfred Wong of Wine.com
Whenever I look at a wine labeled "Vin Gris," I wonder how close can this be to the real thing? Vin Gris is a Burgundian viticultural term when vintners bleed off a portion of the free run juice in a difficult year (often with too much rain) in order to produce a more concentrated red wine. It is often faint salmon in color and shows crisp tart fruit on the palate. The 2016 Saintsbury Vin Gris of Pinot Noir is an excellent effort. The wine shows light color and flavors that run from tart strawberries to raspberries. Its freshness makes it an excellent aperitif wine. (Tasted: March 9, 2017, San Francisco, CA)
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Wong
Wilfred
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.
This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.