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Dashe Cellars Rosé Blend Dry Creek Valley Vin Gris 2010

Winemaker's Notes:

To make this Vin Gris we “bled off” juice from tanks of Grenache, Petite Sirah, and Zinfandel fruit from our Dry Creek vineyards. This technique—used in France for generations—allows us to concentrate the flavors in certain lots by reducing the amount of juice in contact with the skins. We waited about ten hours to allow the juice to pick up just enough color, and then bled the tanks through a stainless steel screen. As is our tradition with all of our Dashe wines, we used the native yeasts on the grapes to conduct the fermentation. Timing is everything in a rosé—we need to have the juice in contact with the skins long enough to pick up a lovely color and attractive flavors, but not so long as to pick up unwanted tannins that can create harshness, or a rough finish. We kept the fermentation temperature moderate, in the 65-degree range. This longish fermentation preserved the naturally lovely fruit aromatics, while helping to develop lush, complex flavors in the finished wine. We fermented the wine completely dry, as separate lots, and then carefully blended together to create a structured, layered wine. We bottled the wine in late February and allowed it to sit for two months before release to let the fresh fruit flavors emerge from the bottled wine.

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Dashe Cellars:
A Marriage Of Ideas Founded by the husband and wife winemaking team of Michael and Anne Dashe, we are a family-run artisan winery. Focused on crafting small allotments of Zinfandel, Cabernet Sauvignon, Merlot and Petite Syrah wines, Dashe Cellars marries techniques from California and the great winemaking regions of France. The results are complex, sensuous red wines that capture the charm and ... Read more
A Marriage Of Ideas Founded by the husband and wife winemaking team of Michael and Anne Dashe, we are a family-run artisan winery. Focused on crafting small allotments of Zinfandel, Cabernet Sauvignon, Merlot and Petite Syrah wines, Dashe Cellars marries techniques from California and the great winemaking regions of France. The results are complex, sensuous red wines that capture the charm and personality of top Sonoma vineyards in the Dry Creek and Alexander valleys. Read less

Member Reviews for Dashe Cellars Rosé Blend Dry Creek Valley Vin Gris

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Snooth User: Kyle Graynor
4557977,460
3.50 5
08/19/2011

Very smokey - nothing like your typical Rose. A little tangy, and the smokey flavor lingers.


External Reviews for Dashe Cellars Rosé Blend Dry Creek Valley Vin Gris

External Review
Vintage: 2008 07/22/2009

To our knowledge, Michael Dashe is the only California vigneron to ferment his wines using entirely indigenous yeasts. He's a maverick, a special guy, and a great winemaker. This Vin Gris is made from Grenache, Petite Sirah, and Zinfandel. The nose and palate are full of dense, red fruit and the wine drinks like a red in that it has some tannin. Dashe says this tannic structure comes from the Petite Sirah in the blend. In many ways, with its full body, this is a serious Rosé; it's also unique and deserving of a place at the table.



Tasting Notes:

Extremely vibrant and structured on entry. Beautiful wild strawberry fruit, along with fresh raspberry, dried cherry, and minerals.

To make this Vin Gris we “bled off” juice from tanks of Grenache, Petite Sirah, and Zinfandel fruit from our Dry Creek vineyards. This technique—used in France for generations—allows us to concentrate the flavors in certain lots by reducing the amount of juice in contact with the skins. We waited about ten hours to allow the juice to pick up just enough color, and then bled the tanks through a stainless steel screen. As is our tradition with all of our Dashe wines, we used the native yeasts on the grapes to conduct the fermentation. Timing is everything in a rosé—we need to have the juice in contact with the skins long enough to pick up a lovely color and attractive flavors, but not so long as to pick up unwanted tannins that can create harshness, or a rough finish. We kept the fermentation temperature moderate, in the 65-degree range. This longish fermentation preserved the naturally lovely fruit aromatics, while helping to develop lush, complex flavors in the finished wine. We fermented the wine completely dry, as separate lots, and then carefully blended together to create a structured, layered wine. We bottled the wine in late February and allowed it to sit for two months before release to let the fresh fruit flavors emerge from the bottled wine.

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235 cases produced.

Wine Specs:

Alcohol: 13.4%

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