2010 Elizabeth Spencer Pinot Noir Rosé Sonoma Coast

2010 Elizabeth Spencer Pinot Noir Rosé Sonoma CoastI don’t really drink a lot of rosé. It’s only in contact with the skins for a few days so it has virtually no tannin to strengthen it’s flavor. Still, it lacks the crisp bite of a chardonnay or the sweetness of a chenin blanc. In general, this makes most rosé wines bland, with very light and sometimes indistinguishable scents and flavors.

The Elizabeth Spencer Pinot Noir Rosé was a different story.

The scent was light, but only because the predominant fruit I picked up on was the watermelon. Take a sip and another strong whiff and you’ll catch a light trace of strawberry and peach, not far off from the winemaker’s notes.

About mid-palate you can pick up on the grapefruit, and it finished off short and dry, like a lot of Rosé do. It would make a fantastic warm-weather wine and would go great with an antipasto platter, cold cuts or a salad (recommended recipe below). I’d score it at 89 points easily.

The bottles run about $25 a piece and can be ordered from the Elizabeth Spencer website. Tell them Bob (a Wine Fugitive contributor and good friend of the winemakers) recommended them.

Winemaker’s Notes

“Deep salmon pink in color. Enticing, fruity aromatic notes of strawberry, peach, watermelon, and a delightful trace of lavender. Flavors of fresh, ripe, strawberry, Crenshaw melon, cranberry, and ruby grapefruit. The wine is light and crisp, with lively bright acidity with bold texture.”

Salad Pairing for Pinot Noir Rosé

1 peeled and diced cucumber
3-4 deseeded and diced roma tomatoes
2 cloves of crushed garlic
3 tablespoons of finely chopped parsley
3 tablespoons of finely chopped cilantro
3 tablespoons of finely chopped of mint
1 ½ tsp cumin (toasted)
2 lemons (zest and juice)
1 red onion (diced)
2 tsp good red wine vinegar
3 pita breads (torn into mouth size pieces)
Extra Virgin olive oil
Salt and black pepper

Preparation

1) Combine everything except the bread, cumin and olive oil in a bowl.
2) In a separate bowl, combine the bread pieces, cumin and olive oil. Be sure the bread is evenly coated.
3) Carefully place the bread pieces in a hot frying pan with a tsp of extra virgin olive oil and fry till the bread is nicely toasted.
4) Toss the bread pieces and all other ingredients.  Serve as soon as possible after preparing.

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