French for “pink”, Rosé is used to describe a category of refreshing wines that are pink in color but are made from red grapes. There are three ways to make rosé wine: skin contact, saignée and blending. There are many different styles of rosé, and the resulting wines are usually a result of both the grapes and techniques used. You can use Wine Enthusiast’s online Buying Guide to find the top-rated Rosé among our extensive Rosé wine reviews and easy-to-use database. Our Rosé reviews will give you a general idea what to expect from wines made from Rosé, and will help you find one that best suits your needs.
A powerful, wood-aged rosé that shows great richness, density and structure. Treat this as a fine wine and you’ll appreciate the texture, the mature berry fruits, the spice and vanilla flavors. Weighty and full in the mouth, this could even age well for another year or two.
This delicious wine offers subtle barrel nuances, with ripe plum and strawberry fruits. Along with this is a stylish crispness, just touched by spice and toast. This is a serious wine, intended for food.
California rosé is awfully hard to get right. It’s usually too sweet, too heavy or both. With this Grenache-Cinsault blend, Minassian-Young knocks it out of the park. The wine is dry, delicate, modest in alcohol, and complex, with subtle peach, rosehip tea, orange zest, watermelon and spice flavors. A great bargain, but only 64 cases were produced.
This is a vibrantly rich wine that is brimming with delicious red fruit notes and bright acidity. Full and concentrated, it has weight without being heavy. It is a finely made wine, with a crisp finish.
Pale salmon-colored, this completely unique, barrel fermented Pinot Noir rosé is equal parts intellectual enjoyment and hedonistic pleasure. It is in many respects reminiscent of a still Champagne with its notes of yeast, lees and mineral complemented by herbs and dusky spices. The flavors lean toward the savory with cleansing acidity, a persistent nuttiness and…
Finally there’s a great California rosé that rivals the south of France. Aussie winemaker Harry Waye has crafted this brilliant blush, proving again that Grenache makes California’s best pink wine. It’s dry and crisply acidic, with delicate flavors of rose petals, peaches and yellow apricots. A hint of soft, smoky cream is the result of brief aging in neutral French oak.
Onesta is Jillian Johnson’s debut of her own wines; she previously made Cinsault-based reds and rosés for the Phoenix Ranch brand. She is not new, however, to the indelible Bechthold Vineyard and its ancient Cinsault grapes, and her passion and expertise with the site shows gorgeously here. Orange-pink in hue, this beauty shares notes of crushed strawberry that are…
The top cuvée from Sainte Roseline, this is a wood-aged wine. That gives a strongly spicy character on top of the sophisticated fruit. The wine is smooth and complex, with red plums and fragrant acidity going well with the elegant aftertaste.