Not particularly affordable, but Aurélien Lurquin Coteaux Champenois Les Forcières Rosé is one of the best rosés I’ve tasted. An absolute banger of a wine!
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Thank you for this info! I’m still struggling with the difference between Vin Gris, Rose, and White Pinot Noir. The winemaking methods sound identical. What am I missing?
Our vineyard is located in south Napa’s Jamieson Canyon. My Dad, Ken, is a grape growing pioneer - he planted the first vineyard in Jamieson Canyon back in 1983. Today, the area is heavily planted with big producers like Grgich Hills, Boisset Collection, Laird Family, Black Stallion, Levendi. It’s an incredible pocket in the Napa Valley to grow winegrapes. It’s a similar micro-climate to Carneros, but has the elevation. And very marginal, unique soil. Mostly clay, with pockets of sand. It’s called “the fagan series” soil - only spot in Napa to have this soil composition. Produces tiny, intense berries.
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excellent point!
Found it and purchased - thanks! Here’s a link for anyone else interested: Cavallotto Vino Bianco Ottenuto da Uva Nera 'Pinner' 2022 - Woodland Hills Wine Company
I’ve been enjoying J.K. Carriere’s white Pinot Noir, “Glass” for more than 15 years. Jim Prosser has been making it for at least 20 years I believe! Already drank this years allocation once it got so damn hot here in Florida
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Sometimes the differences in these names reflects marketing not technique.
Yes. Also Emilien Feneuil and Elise Bougy
(I sell em).
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I’m not an expert but luckily this site is full of them. That being said, it seems to me like those terms are used based on color (pigments from maceration). Vin rosé means that some color has transferred from maceration giving the wine a rosé color. Vin gris could also be called rosé but since it is on the clear side of rosé, some call them (or label them) gris. White pinot noir would be a white wine made from Pinot Noir grape. How white the wine will be until called a gris or rosé is left to interpretation (or AOC or other controls and rulings). That’s my two cents and I’m looking forward to learning more from others!
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So not limited to PN or CC specifically:
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is any wine made from the immediate press of red vinifera grapes a rose?
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if the press is made such that the wine looks like a white wine rather than a (even very pale) rose, is it a white wine?
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or does the distinction between rose and white-made-from-red-grape mean anything? I guess at minimum there is what it’s called in Cellartracker.
This is exactly my impression as well.
Of course in france you have several appellations for rosé or vin gris, but in other countries I think it is the combination of winemaking, marketing and interpretation.
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I guess around here Shiraz and pinotage.
Not that there aren’t any positive notes, but they would have to say something like “but Sami Odi isn’t like the ooze monster exports” or “unike most pinotage, this one doesn’t have rubbery and other unpleasant flavors.” In other words, overcome the negative presumption.
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Teinturier varieties and very deeply-colored red varieties (like Vinhão) yield a wine that can be a very deeply-colored rosé or even a light red wine.
Most red varieties yield a light rosé wine. I’ve understood that most rosés of Provence are today made with just immediate press wine or even just free-flow juice without any pressing. The less there are color pigments and the less contact the wine must has with the grape skins, the less colored it will be.
Yes.
Not really. A producer that has made a still blanc de noirs can call their wine a white wine, a rosé wine or even a vin gris. However, as a consumer, I’d expect a rosé and a vin gris to show at least a tiny bit of off-white, vaguely orange-ish hue, whereas a blanc de noirs that has a whitish-green or greenish-yellow hue but marketed as a rosé would feel weird.
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My general population wine drinking friends “discovered” this at a restaurant. They liked it a lot. They drink a lot of Chardonnay and it kind of aligns on that direction
Here’s another Oregon rendition. Barrel fermented.
Recently had the 2011 as a blind. It is roasted hazelnut through and through on the profile. Not like the other white Pinots in any way.
The regular white Pinot noir was better than the rose/white Pinot noir blend. I liked them both but the rose’d version was a bit out there.
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I love that description. Any idea how that flavor profile was achieved? Perhaps barrel fermentation or barrel aged?
Yes. Barrel fermentation.
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The first Pinot Noir Blanc I tried was from Shafer Vineyard Cellars (near Forest Grove) in the early 1980s. I just remember it having a real strawberry aroma. At the time, I thought it was the best wine they made. I think Parker gave it an 87 or 88, which was really good for Oregon in those days. MIkki Shafer had a very Christmas shop at the winery, and I heard that it made more money than the winery. I believe Patty Green gets fruit from this vineyard now. @Jim_Anderson ???
Got it and bottled maybe our best wine of the vintage in 2021. Wasn’t offered it in 2022. Got it in 2023 but farming was sub- standard and inexperienced and we declassified it. Better farming and farmers this year. Kelley gets some as a metayage arrangement. Her 2023 is brilliant.