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 | 2008 Hendry Ranch Rosé Napa Valley
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Ratings and Awards
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Awards:
None Recorded |
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Winemaker's Notes
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The 2008 Rosé is the result of a saignée of both Zinfandel and all of the grapes used in our Red Wine: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot and Malbec, along with just a little bit of Primitivo.
The wine had a long, cool fermentation in small bins to preserve bright fruit flavors, followed by five months in stainless steel before bottling. No oak, no malolactic fermentation, no residual sugar. Fermented dry, with light peachy and floral aromas, and strawberry, citrus and pink grapefruit on the palate. |
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 89 | JaneGarvey | Atlanta | Georgia | USA | A symphony of red wine grapes—Zinfandel, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Malbec and Primitivo—the Hendry rosé is a saignée, a term that denotes being made from juices that run freely off the freshly picked grapes. Then the wine is fermented at cool temperatures as if it were a white wine. As a result, it presents a range of vibrant red fruit aromas, from strawberry to red raspberry, red cherry, and do we detect a mite of rhubarb in the whole business? Fermented dry, it’s nonetheless juicy and refreshing, exhibiting good fruit sweetness with a long, dry finish. Winemaker George Hendry calls it “a porch wine.” Porch. Pool. Back yard. Dining room. Kitchen. Anywhere. Foods: The winery says try it with fish tacos. We think that’s a smart idea, but wouldn’t turn it down with chicken or pork-filled tacos either. Or fajitas. Also slightly spicy shrimp dip; prosciutto-wrapped shrimp fried or grilled; smoked shrimp; spice-rubbed pork tenderloin; Cajun deep-fried turkey; grilled not-too-hot spicy sausages, such as linguiça; chorizo, paella; Asian beef or pork dishes with some spice
Prestige Wine Wholesale | 07/01/2009 |
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