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Martin Ray Rose of Pinot Noir 2016

Rosé from Russian River, Sonoma County, California
  • JS91
  • WW91
13.2% ABV
  • WW90
  • JS90
  • WE91
  • WE90
  • W&S92
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3.7 67 Ratings
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3.7 67 Ratings
13.2% ABV

Winemaker Notes

This quaffable Rose leads with delicious notes of white peach, nectarine, red cherry, and candied strawberry while being balanced by more subtle cantaloupe and aromatic orange zest. The body is clean and refreshing with crisp acidity.

Pairs well with oysters on the half shell with Rose’ mignonette or salmon or tuna sashimi.

Critical Acclaim

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JS 91
James Suckling
A beautiful and fresh rose with peach and light strawberry character. Medium body, bright acidity and a long and crisp finish. Wet stone undertone.
WW 91
Wilfred Wong of
Bright and fruity, the 2016 Martin Ray Vineyards & Winery Rose of Pinot Noir is simply a charming wine. Made for anyone—neophytes and aficionados alike—who enjoys wine. The wine exhibits red fruits, ripe citrus, and stone fruits in the flavors and finishes with an excellent zestiness. (Tasted: June 15, 2017, San Francisco, CA)
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Martin Ray

Martin Ray

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Martin Ray, Russian River, Sonoma County, California
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Courtney Benham acquired the historic Martini & Prati winery in July 2003, which is now Martin Ray Winery and the home of their new tasting room. The tasting room structure, dating back to the 1900's, used to serve as a stable and bunkhouse where Italian immigrants stayed during harvest and crush. The winery also houses a 1 million gallon production facility that is used not only for wine production, but also as a 'custom crush' facility where over 20 clients crush their grapes and produce their wine.

Established in 1881 as the Twin Fir Winery, the historic site is distinguished as the oldest winery in continuous operation in Sonoma County and one of the oldest wineries in California. The winery was able to stay in operation during prohibition by selling sacramental wines by train to Rabbis through a winery in New York. Originally known as Martini & Prati, which was established in 1902, the winery was run by five generations of the Martini family and associated with the local Italian-American community that still includes the Sebastiani's, the Foppiano's, the Pedroncelli's and the Seghesio's.

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.

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.

STC660400_2016 Item# 166674