SoloRosa 2003 is bone dry yet brimming with bright raspberry, cherry, citrus and spice flavors. Lush and round textured, it's balanced by tangy acidity, a flinty mineral core and just a hint of grapefruit on the finish. We're proud to say our wine serves up layered complexity, but it's also packed with plenty of hedonistic fun.
Enjoy SoloRosa with a summer barbecue, but also serve it in a refined setting, where it pairs well with seafood, spice, fine sauces, poultry, game and other red meats.
Dare we say that it goes well with just about anything? In a word, yes.
Our dry rosé is a blend of 50 percent Sangiovese from Atlas Peak in Napa Valley, 40 percent Merlot from the Levantini Vineyard in Lodi, plus 5 percent Barbera and Zinfandel, respectively—both from Alexander Valley in Sonoma County. The wine is barrel fermented dry, and goes through malolactic fermentation prior to blending after 5 months in 2-to-5-year-old French oak barrels.
The Gourmet tasting panel's NUMBER ONE pick out of 50 international rosés tasted blind. "Very complex nose, with violets, grapefruit, and herbs. Grapefruit, pineapple, mango, raspberry flavors, with a citrus finish."
Los Angeles Times
"The one glass that goes with everything....SoloRosa is another superb California rosé...It's lively mélange of red-fruit flavors (mainly raspberry, cranberry and strawberry) ride on a creamy texture that results from aging in neutral oak barrels."