A refreshing wine that is light in color, yet dark in nature. Apothic Rosé offers crisp notes of strawberry, raspberry and watermelon. A touch of sweet fruit stays through to the finish, creating a refreshing take on a Rosé that's perfect day or night. Winemaking Notes: Most of the fruit was harvested at night to limit color extraction. The grapes were delivered in whole clusters to our membrane presses for the gentlest processing possible. We kept fermentation temperatures cool to preserve delicate red fruit aromas. A small portion of the blend underwent malolactic fermentation and lees stirring to create a soft, refreshing mouthfeel. The wine was kept cool until blending to maintain a perfect balance of acid and fruit.
Apothic is a California winery that specializes in blends. Learn about the origin of the Apothic name, Apothic’s approach to winemaking, and the flavors of its flagship Apothic Red wine.
The Origin and Meaning of the Apothic Name
Inspired by "Apotheca," a mysterious place where wine was blended and stored in 13th century Europe, the wines of Apothic are truly unique in style and taste.
Apothic’s Winemaking Process
Apothic winemaker, Debbie Juergenson, crafts bold, captivating blends by using only the most distinctive California grapes. Each vintage, she lets the grapes guide the way from the vine to the cellar, crafting a collection of unforgettable wines, including Apothic Red, White, Dark, Crush, Inferno and a limited selection of seasonal releases.
To craft Apothic wines, Debbie looks for a unique blend of grapes to create intense aromas and bold flavors. "I strive to tell a story with each blend of Apothic," Debbie explains. "Whether it's one of drama, intrigue or romance, the wines of Apothic are truly original."
The Flavors of Apothic Red
Apothic Red wine is a masterful red blend featuring rich Zinfandel, smooth Merlot, flavorful Syrah, and bold Cabernet Sauvignon. These unique elements come together to create a red blend with layers of dark red fruit complemented by hints of vanilla and mocha.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce red wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône Blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California wine has to offer, any wine lover will find something to get excited about here.
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.