Robert Sinskey Vin Gris 2008 Front Label
Robert Sinskey Vin Gris 2008 Front Label

Robert Sinskey Vin Gris 2008

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Over fifteen years ago, when RSV began making Vin Gris, almost no one wanted a dry pink wine. It didn't matter then that the Vin Gris was made from top quality Pinot Noir grapes grown on Robert Sinskey's organically farmed Los Carneros vineyards. No matter the wine's versatility with food, its intriguing color, purity of flavor, or lack of residual sugar. No, everyone feared they might face the accusation of drinking that sickly sweet, soda pop of a wine called White Zin. Nowadays, though, folks can't get enough.

    Emanating from the glass, a brilliant display of salmon tinged with copper teases the eye. The aromas of summer berries and citrus triggers a Pavlovian response in anticipation of the first sip. Tangerines, cranberries, strawberries and melons dance on the palate, animated by bright refreshing citrus-like acidity. The deep, intense flavor and supple mouthfeel make the Vin Gris much more than a quaffing wine, though, admittedly, it is difficult to resist quaffing.

    Critical Acclaim

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    Robert Sinskey

    Robert Sinskey Vineyards

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    Robert Sinskey Vineyards, California
    Robert Sinskey Vineyards Winery Image
    With a humble beginning of just 15 acres of vineyard land in the early eighties, RSV’s has grown to just under 200 acres of prime vineyard in five Carneros locations and a small 4.8 acre estate vineyard next to the winery in the Stags Leap District. The wines are 100% estate-produced. Rob Sinskey, Winemaker Jeff Virnig, and Vineyard Manager Kirk Grace, have created unique methods to grow and produce Pinot Noirs that are silky, elegant, and complex. They also make two California Bordeaux style proprietary reds (the RSV Vineyard Reserve from the Carneros and the RSV Stags Leap District Claret) that have a sense of place and exhibit incredible tactile qualities. The vineyards are farmed and the wines are made 100% organically. RSV also produces limited quantities of Merlot, that explodes with bright fruit character, a non-malolactic Chardonnay that is full flavored with natural, mouth-watering acidity, a whole cluster pressed Pinot Blanc that is free of oak influence, a delicate salmon-colored Vin Gris of Pinot Noir and a few other goodies… just for the fun of it.
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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 1960s, 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 1980s, 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 are 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.

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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. 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 depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.

    STCSK004F2008 Item# 98660

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