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Sean Thackrey Fifi Rose of Sangiovese 2014

Rosé from California
    14.1% ABV
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    3.6 7 Ratings
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    3.6 7 Ratings
    14.1% ABV

    Winemaker Notes

    Admittedly, a Rose named "Fifi" may sound as though it's the airhead of artisan wines, but producing it didn't just happen by accident, like, "OMG it came out all pink!", or whatever; no. In fact, it's an absolutely delicious Rose of Sangiovese, and getting it right took several years of the sort of fanatic care and attention to detail for which we're something close to legendary, or close at least to exhaustion. Sean Thackrey hasn't yet served it to anyone who hasn't loved the result, which gives the winery every reason to be confident you will agree.

    Critical Acclaim

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    Sean Thackrey

    Sean Thackrey

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    Sean Thackrey, California
    Sean Thackrey is one of the most influential people in the Bay Area Food & Wine community, and has been for nearly three decades. Along with luminaries like Alice Waters and Kermit Lynch, Sean Thackrey is deeply linked to the shaping of food & wine as we know it, and to this day represents many of the best and most ground-breaking practices in our industry.

    Since 1980, Sean has been producing wines that are extraordinary not only for great quality and complexity, but also because Sean utilizes unique wine-making techniques, often drawing from historic, sometimes ancient, wine-making practices from all over the world. The results are consistent, as evidenced by Sean’s continued support and enthusiasm from his peers and devoted customers.

    Sean sources grapes from many locations throughout California, and makes all his wines by hand–”touching every grape”–at his small Bolinas winery. Self-taught, and fully reliant on his intuition and senses, Sean is the antithesis of corporate wine-making. The proof is in the bottle.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

    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.

    SPRSTYFIFI14B_2014 Item# 143431