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Hendry Rose 2016

Rosé from Napa Valley, California
  • WW89
13.7% ABV
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13.7% ABV

Winemaker Notes

Medium pink in color. Bright, fruity red-fruit and floral aromas. Creamy, pleasant mouthfeel. Flavors include strawberry, raspberry, and nectarine skin. Less herbal and more creamy/fruity than some prior vintages.

Destined to be enjoyed on sunny days, by the water (pool, lake, river or ocean, your pick!) with prosciutto, and stone fruits, grilled shrimp, or other no-utensils needed light foods. Come on, sun!

Blend: 48% Zinfandel, 19% Cabernet Sauvignon, 15.5% Primitivo, 15.5% Malbec, 2% Cabernet Franc

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
The fresh and fruity 2016 Hendry Rosé serves up loads of strawberries in the flavors that are nicely tempered with its refreshing and crisp minerality. Pair with light appetizers or just sip by itself as a cocktail before the meal. (Tasted: October 4, 2017, San Francisco, CA)
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Hendry

Hendry

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Hendry, Napa Valley, California
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The Hendry family has been farming the same vineyard in Napa since 1939. The lessons learned in more than 70 harvests provide us with a level of knowledge and a connection to the land that is rare in Napa. The Hendry Ranch is composed of 114 acres of vineyard situated in the hills north west of Napa. This latitude in the valley experiences substantial marine influence, and allows us to grow 10 different varietals, each carefully distributed among our 47 vineyard blocks. All Hendry wines are made from estate grapes, and 2011 will be the 20th vintage of the Hendry label. Through the subtle use of oak, and restraint in ripeness, our wines are crafted to highlight the terroir of the vineyard.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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.

SPRHDRROSE16C_2016 Item# 184258