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Charles & Charles Rose 2014

Rosé from Columbia Valley, Washington
  • WW91
12.2% ABV
  • WE90
  • WE89
  • WE90
  • WS88
  • WS90
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3.4 19 Ratings
12.2% ABV

Winemaker Notes

The 2014 Rose is quite simply the most awesomely complex and complete Rose we've made to date. The winemaking hasn't changed a great deal over the years; so we attribute much of this complexity to the diversity of grape varieties and, even more, to the mix of vineyards that are increasingly on the very fringe of where these grapes can ripen. The color is similar to the 2013 with its vibrant pink, salmon and fuchsia edges. More than ever, the wild red fruit of strawberry, raspberry and Bing cherry are interwoven with Herbs de Provence and grass, a touch of citrus and an even greater presence of minerality. It was generally a lower acid year, but you wouldn't know that from the natural acid in the wine and bright finish. To promote vibrant aromas, we used a few new experimental yeasts, which we liked a lot and, as ever, maintained lees contact to build up body until we blended for bottling. Syrah dominates the blend as it always has, but the co-star varieties play an increasingly important role.

Blend: 72% Syrah, 8% Mourvedre, 8% Cabernet Sauvignon, 6% Grenache, 3% Cinsault, 3% Counoise.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
Staying in the pink and loving it, roses can be perplexing. Is it a rose or a blush? The color is certainly pink! The 2014 Charles & Charles Rose is a real winner; bright, fresh fruit aromas, lots of serious berries, excellent depth; medium bodied, crisp but not biting; flavors are so delicious; berries are abundant and persistent; excellent length in the finish.
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Charles & Charles

Charles & Charles

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Charles & Charles, Columbia Valley, Washington
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A collaboration founded in 2008 between Wine Enthusiast Magazine 2014 Winemaker of the year, Charles Smith (K Vintners, Charles Smith Wines) and Charles Bieler (Three Thieves, Bieler Père et Fils & Gotham Project). We make just five wines together. The Rosé, a Cabernet Sauvignon blend, a Merlot blend, a Chardonnay and a single vineyard Riesling.

Columbia Valley

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A large and geographically diverse AVA responsible for 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 extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. 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 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, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

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.

SOU333407_2014 Item# 139969