Barnard Griffin Rose of Sangiovese 2017 Front Label
Barnard Griffin Rose of Sangiovese 2017 Front LabelBarnard Griffin Rose of Sangiovese 2017 Front Bottle Shot

Barnard Griffin Rose of Sangiovese 2017

    750ML / 12.9% ABV
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    4.3 11 Ratings
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    4.3 11 Ratings
    750ML / 12.9% ABV

    Winemaker Notes

    Mouthwatering raspberry, orange and pomegranate flavors are balanced by the perfect amount of juicy acidity. Dry, tangy and vibrant! Just a touch of lime and mineral notes checks in on the long finish.

    Taste for yourself why Barnard Griffin has won twelve Best of Class awards at The San Francisco Chronicle Wine Competition and numerous other awards at prestigious wine competitions since our first Rosé release in 2002.

    Critical Acclaim

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    Barnard Griffin Winery

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    Barnard Griffin Winery, Washington
    Barnard Griffin Winery  Winery Image
    Barnard Griffin Winery was established in 1983 by Winemaker Rob Griffin and his wife, Deborah Barnard. Rob saw the opportunity to make great wine in Washington and moved north in 1977. Pleased with his move to Washington, he says "The northern latitude of Washington and the ideally drained sandy soils of the Columbia Valley make it possible to produce deeply concentrated wines of pronounced character."
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    A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

    Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

    Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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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.

    STC985058_2017 Item# 421523

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