Raphael Saignee 2005

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    Raphael Saignee 2005 Front Label
    Raphael Saignee 2005 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2005

    Size
    750ML

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    Somm Note

    Winemaker Notes

    The French term meaning, "to bleed," our Saignée is produced using the traditional methods of rosé production used in Anjou and Provence. During crushing and right before fermentation, the merlot juice is drawn off or "bled" from the vats so that just a hint of color remains. Fermented in stainless steel at 50 degrees F. to retain the bright fruity character of the merlot grape. Flavors of strawberry, cherry and guava are balanced by an underlying earthiness. A moderate alcohol content along with the elegant character of this dry rose make it the perfect compliment to summer cuisine. Our best Saignee to date.
    Raphael

    Raphael

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    Raphael, Other U.S.
    Established in 1996, Raphael is Long Island’s premier vineyard and winery estate. Located on the North Fork of Long Island, in the hamlet of Peconic, the winery is dedicated primarily to the production of Merlot. The wines reflect both the Long Island terroir (soil and microclimate) and the spirit of a great Bordeaux chateau, with its attention to detail and devotion to quality in every aspect of grape growing and wine making.

    Raphael was born from the vision of John Petrocelli, after whose father the winery is named. In Raphael, the Petrocelli Family is striving for the production of Long Island’s greatest wine, incorporating both New World advances and Old World traditions. The result is a wine with an incomparable personality, resulting from the ideal marriage of soil and climate found on the North Fork of Long Island, and is also reflected in the elegant, Mediterranean-styled winery, a picture of which adorns its label.

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.

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    Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.

    LAU295562705_2005 Item# 91376

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