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$30 off your $150 order*. Use code THIRTY

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*New customers only. One-time use per customer. Order must be placed by 8/24/2019. The $30 discount is given for a single order with a minimum of $150 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, 187ML splits, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Calafia The Princess Rose 2018

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The color is salmon pink with violet hues in the meniscus. Fruit aromas are delicate and begin with strawberry, Bing cherry and roses. Hints of kiwi, pomegranate and lemon zest.Flavors follow the aromas as a mélange of fresh fruit. There is bright acidity on the palate, followed by a round, velvety texture. The finish is crisp, clean and refreshing, certainly inviting another glass.

    This Rosé is excellent with fresh sliced fruits, savory cheeses, several appetizers, or with delicate fish such as trout or filet of sole.

    Critical Acclaim

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    Calafia, California
    Calafia Cellars is owned by Randle Johnson. Born and raised in the San Francisco Bay Area, Randle attended the University of California at Davis and graduated in 1974 with a masters in Viticulture. Randle's first position was as a viticulturist with Souverain Winery in Rutherford. A year later he moved into the winery division there and became assistant to winemaker Phil Baxter. In 1977 Randle moved to Mayacamas Vineyards in the capacity of Cellarmaster. He realized the unique vineyard environment of Mount Veeder and began to study the climate, soils, vineyards, and wines of the region. After three years at Mayacamas, Randle started Calafia Cellars. Using grapes from both the Napa and Sonoma sides of Mount Veeder, he made Cabernet Sauvignon, Merlot, Zinfandel, and Sauvignon Blanc under the Calafia label. In 1980 Randle accepted a position at the Stag's Leap Winery where he worked until 1982 developing the wine production at the Estate. In 1983 he began working as consultant to Donald Hess in his new wine venture on Mount Veeder and in 1985 he accepted a fulltime position as Senior Winemaker at Hess Collection. In order to avoid any conflict in his new capacity, he agreed to limit production under the Calafia label to his Reserve Cabernet Sauvignon from a small vineyard situated on Mount Veeder. The vineyard is owned by James Konrad and has been the source of a series of powerful, yet elegant Cabernets. Today Randle continues his job at Hess as Senior Winemaker. He produces less than 200 cases annually of the Calafia Konrad Reserve Cabernet Sauvignon.
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    Russian River

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    A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

    Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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    Rosé Wine

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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. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    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 will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

    CFCCW18RO_2018 Item# 525743