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Pacific Echo Brut Rose 1997

Rosé Sparkling Wine from North Coast, California
  • WE90
0% ABV
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Winemaker Notes

Pacific Echo Brut Rosé exhibits a delicate coral color and abounds with ripe berry flavors. Although a blend of both Pinot Noir and Chardonnay grapes, it is the Pinot which predominates -- with robust red wine structure and a long, lively finish. The Brut Rosé will hold up to a variety of foods and pairs especially well with grilled salmon, poultry and lamb.

Critical Acclaim

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WE 90
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Pacific Echo

Pacific Echo

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Pacific Echo, North Coast, California
Pacific Echo sparkling wines are crafted with select Pinot Noir and Chardonnay grapes which have reached optimal levels of ripeness and acidity, and are vinified using the centuries-old méthode champenoise process. Although relatively rare in California, all Pacific Echo fruit undergoes 100% malolactic fermentation, as do most Champagnes, to ensure rich, complex flavors and a round, creamy and lengthy finish. The 35,000 square foot state-of-the-art winery, completed in 1991, features presses specifically designed for sparkling wines, enabling winemaker Tex Sawyer to produce sparkling wines of consistent and superior quality, year after year.

North Coast

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Encompassing the grape-growing regions located north of San Francisco, the North Coast AVA includes six counties: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Napa and Sonoma get all of the attention, but there are a few other counties producing great wine in Northern California. Two notable examples are Mendocino and Lake County, the northernmost winegrowing regions in the state. These AVAs are very different, both from their neighbors to the south and from one another.

Mendocino benefits from the cooling fog of the Pacific Ocean and is able to successfully grow cool-climate varieties like Pinot Noir, Chardonnay, and Riesling. There is a significant focus here on organic viticulture. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel, and Sauvignon Blanc are the dominant varieties. Both regions are excellent sources of high-quality but affordable California wines in a wide range of styles.

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, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. 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.

PAR201019_1997 Item# 11078