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Iron Horse Brut Rose 1997

Rosé Sparkling Wine from Sonoma County, California
  • WE90
0% ABV
Other Vintages
  • RP92
  • WE90
  • RP93
  • WE92
  • WE92
  • WS91
  • RP91
  • WE92
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  • WE90
  • WE90
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0% ABV

Winemaker Notes

The wildest of our Sparklings and surprisingly the driest. Bold and vibrant in both color and taste. Pure exuberance. The color and richness comes from adding Pinot Noir to the base wine before bottling, i.e. before the bubbles.

Food Pairing: Brut Roses are the most versatile of food wines. A favorite combination is with steak. It also goes with Mediterranean cuisine, including grilled tuna with tomato, olive oil and garlic. An excellent choice with duck or venison. Perfect for Easter ham. This is Mark Millers recommendation as the most versatile with Asian flavors. And the experts agree that it is the best of all possibilities with bar-be-que.

Critical Acclaim

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WE 90
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Iron Horse

Iron Horse

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Iron Horse, Sonoma County, California
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A pioneer in the Green Valley appellation within the Russian River area of Sonoma County, the Iron Horse family is building a legacy of prestige sparkling wines and elegant estate-bottled Chardonnay and Pinot Noir within a "holistic" environment of natural balance, cultivation and love of the land.

Iron Horse is best known for its Sparkling Wines, which have been served at the White House since 1985, beginning with the historic U.S.-Russian Summit Meetings ending the Cold War, at the White House Millennium celebrations ushering in the new century, and at the White House dinner honoring the Pope.

Their Chardonnay is considered a signature wine for the cool, foggy Green Valley region. Pinot Noir is the winery's rising star wine.

Iron Horse has been named an American icon in a reference book published by Random House called "Icons of the American Market Place". Listed in alphabetical order, Iron Horse takes its place between iPod and Jack Daniel’s, validating Iron Horse’s reputation as a brand backed by pride, passion and quality.

The Iron Horse name came from a train that cut across the property in the 1890s. The logo, the rampant horse on a weather vane, came from a 19th century weathervane found while clearing away the rubble to build the winery.

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Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.

Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

RWC350483_1997 Item# 54298