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SoloRosa Rose 2003

Rosé from California
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Winemaker Notes

SoloRosa 2003 is bone dry yet brimming with bright raspberry, cherry, citrus and spice flavors. Lush and round textured, it's balanced by tangy acidity, a flinty mineral core and just a hint of grapefruit on the finish. We're proud to say our wine serves up layered complexity, but it's also packed with plenty of hedonistic fun.

Enjoy SoloRosa with a summer barbecue, but also serve it in a refined setting, where it pairs well with seafood, spice, fine sauces, poultry, game and other red meats.

Dare we say that it goes well with just about anything? In a word, yes.

Our dry rosé is a blend of 50 percent Sangiovese from Atlas Peak in Napa Valley, 40 percent Merlot from the Levantini Vineyard in Lodi, plus 5 percent Barbera and Zinfandel, respectively—both from Alexander Valley in Sonoma County. The wine is barrel fermented dry, and goes through malolactic fermentation prior to blending after 5 months in 2-to-5-year-old French oak barrels.

Reviews Gourmet Magazine
The Gourmet tasting panel's NUMBER ONE pick out of 50 international rosés tasted blind. "Very complex nose, with violets, grapefruit, and herbs. Grapefruit, pineapple, mango, raspberry flavors, with a citrus finish."

Los Angeles Times
"The one glass that goes with everything....SoloRosa is another superb California rosé...It's lively mélange of red-fruit flavors (mainly raspberry, cranberry and strawberry) ride on a creamy texture that results from aging in neutral oak barrels."

Critical Acclaim

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SoloRosa

SoloRosa Wines

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SoloRosa Wines, , California
SoloRosa
SoloRosa Wines, the only winery in the New World devoted exclusively to dry rosé. The wine is made from a blend of Sangiovese, Syrah, and Merlot grapes, mostly from Napa and Sonoma counties.

Jeff Morgan is better known as a wine writer than a winemaker. He was West Coast Editor for Wine Spectator from 1995 through 1999 and released his cookbook: Dean & DeLuca; The Food and Wine Cookbook in 2002. Jeff and his wife, Jodie, have just released a second cookbook called The Working Parents Cookbook. The wordsmith is also currently Editor at Large for Wine Enthusiast. Next year, look for his newest tome, The Book of Rosé, which features over 200 pink wines from around the world.

But most people don’t know that Jeff started his wine career working in the cellar and vineyards of a small winery in Long Island, New York. Before that, he was a saxophone player---the bandleader at the Grand Casino in Monte Carlo, in Monaco. That’s where he developed a love for fine rosé.

Daniel Moore has made wine for two decades in Northern California. He recently finished a 13-year stint as winemaker at Lynmar Winery in Sonoma’s Russian River Valley, where his Pinot Noir and Chardonnay were highly acclaimed. Today he has started a new winery, Arista, also in the Russian River Valley, where the focus will be on Pinot Noir and Zinfandel.

California

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Responsible for the vast majority of American wine production...

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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 incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SLRROSE_2003 Item# 75573

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