Elegant, taut and poised, this has enough texture to suggest it needs a few more months of aging. It has a finely wrought character that comes from the mix of zesty acidity and sweet fruit.
A very fine rosé, this is bone dry, low in alcohol, and very crisp and clean in acidity. That’s the perfect trifecta for a blush wine. Flavorwise, it’s all about strawberries, peaches and Provençal herbs.
Shows the dry tannins and astringency of youthful Hanzell, but these Pinot Noirs are famously capable of extended aging. Tastes almost rustic now, with a deep core of cherries and cola. The oak is unintegrated, further accentuating the wine’s immaturity. Needs time. Better after 2013, and should develop for an additional decade.
This is one of the best rosés in California. It’s totally dry, crisply acidic and delicately structured, with subtle, complex flavors that run from cherries, cranberries and rose petals to dried herbs and peppery Asian spice. Hats off to consulting winemaker Paul Hobbs for mastering the essence of rosé.
Blended from Mourvèdre and Grenache, this is a dry rosé. Brightened with crisp acidity and bracing minerality, it shows subtle flavors of citrus, rosehip tea and white pepper. The winemaker says the inspiration is Bandol.
Pretty expensive for a blush wine. Strives to marry Big Red-like complexity with the silky clean coolness of a dry white wine. The raspberry and sweet tobacco flavor is lovely, and the finish tastes like wild sage honey. A blend of Mourvedre, Grenache and Counoise.