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Susana Balbo Signature Rose 2016

Rosé from Uco Valley, Mendoza, Argentina
  • JS92
  • D91
  • RP90
12.5% ABV
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4.6 5 Ratings
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4.6 5 Ratings
12.5% ABV

Winemaker Notes

An elegant, well-balanced and crisp wine that seduces because of its very light pink salmon color. This Rose has fresh, citric, mineral and sweet red berry aromas and a well-textured palate that offers juicy strawberries and cherry flavors.

This wine pairs beautifully with smoked salmon, Asian food, grilled poultry, hard cheeses.

Blend: 60% Malbec, 40% Pinot Noir

Critical Acclaim

All Vintages
JS 92
James Suckling
A fresh and clean wine with hints of rose and peach. Medium body, crisp acidity and flavorful finish. Complex and dry. 60% malbec and 40% pinot noir.
D 91
Decanter
Made by the talented Susana Balbo, this is exquisite, with wild strawberry and floral aromas. The palate shows tension and complexity with fine acidity and pure red fruit. This is a fine and serious rose to rival Provence. Great on its own or with Mediterranean-style dished.
RP 90
Robert Parker's Wine Advocate
There is also a 2016 Susana Balbo Rosé following the style of the wines from Provence, harvesting early, with a light pressing to obtain a pale must and using grapes from the Valle de Uco. 2016 broke all the rules about vintages in Mendoza, and it resulted in a very light and fresh rosé produced as a blend of Malbec with 40% Pinot Noir with the faintest trace of sugar and very good acidity and freshness. Its profile reminded me more of a white than a rosé, and it certainly has nothing to do with your average rosé. This is a serious rosé, with clean aromas and a sharp, fresh and very dry palate. This is one of the most impressive rosés I remember from Argentina.
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Susana Balbo

Susana Balbo

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Susana Balbo, Uco Valley, Mendoza, Argentina
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Susana became the first female enologist in Argentina after graduating with honors from Don Bosco University in Mendoza in 1981. Due to the male-dominated industry in Mendoza, her first job took her north to Salta where she changed Argentine wine history with her first vintage of premium Torrontés. Susana continually seeks innovative ways to enhance her winemaking, from experimenting with barrel volumes (160L through 6,500L) to testing wild vs cultured yeasts. For premium wine production, Susana chooses concrete eggs for fermenting vessels. The egg's porous concrete breathes like oak yet allows the wine to develop as if it were made in stainless steel. The resulting wine has a pure expression of fruit with a richer, more complex mouthfeel. In 2011 and 2012, Susana's son Jose and daughter Ana joined the winery to help build SBW to where it is today. Jose helps Susana as the winery's head of R&D alongside his role as Exportation Manager. Ana is SBW's Marketing Manager as well as General Manager of the winery restaurant Osadía de Crear. Susana continuously seeks uncharted territory in the wine world to see what limits can be tested. Most recently, Susana crafted Argentina's first Barrel Fermented Torrontes. It's a wine that is not only the first of its kind, but harvested from a previously unproven terroir for Torrontés in the Uco Valley. The Wine Advocate's Luis Gutierrez calls it one of the "10 Argentine Wines to Drink Before You Die".

Uco Valley

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With a winning combination of cool weather, high elevation, and well-draining soil, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.

This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc, and Chardonnay also perform well 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.

PBC9241308_2016 Item# 214460