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Charles & Charles Rose 2012

Rosé from Columbia Valley, Washington
  • WS88
Ships Fri, Sep 29
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Winemaker Notes

The 2011 vintage was #42 on Wine Spectator Top 100 of 2012

The aromas of watermelon, grass, wet stones and citrus still dominate and they carry through the palate, but in a more dynamic way finishing with bright acidity. The level of C02 is reduced this vintage, so while previously there was a touch of effervescence it's more integrated this year. The winery's goal is to achieve the perfect balance of fruit, acid and savory.

Critical Acclaim

WS 88
Wine Spectator

Light and spicy, with a clove note weaving through the beguiling raspberry and pear flavors, finishing dry. Syrah, Mourvèdre, Cinsault and Grenache.

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Charles & Charles

Charles & Charles

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Charles & Charles, , Washington
Charles & Charles
A collaboration founded in 2008 between Food & Wine Magazine Winemaker of the Year, Charles Smith (K Vintners, Charles Smith Wines) and Charles Bieler (Three Thieves, BIELER Pere et Fils, Sombra mezcal, and the Gotham Project). They produce just two wines each year, a rosé made in the old school way, and a cabernet sauvignon and syrah red blend. All the grapes for their wines are farmed sustainably in the Columbia Valley (largely in the Wahluke Slope AVA) by Butch and Jerry Milbrandt.

Chateauneuf-du-Pape

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Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

MNC22865F_2012 Item# 122785

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