Susana Balbo Signature Rose 2017

  • D93
  • TA93
  • JS92
  • RP91
750ML / 13% ABV
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3.3 29 Ratings
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3.3 29 Ratings
750ML / 13% ABV

Winemaker Notes

A lovely pale salmon pink color and a fine florality, with hints of wild strawberry and cherry. It shows freshness and clarity, with crunchy acidity, redcurrant and strawberry flavors and a pithy, refreshing finish. This will be very good both as an aperitif and with food, due to the tension on the palate.

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

Blend: 60% Malbec, 40% Pinot Noir

Critical Acclaim

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D 93
Decanter

Delicate floral notes with earthy tones and hints of cherry bubblegum. Juicy and fruity with a savoury edge. Very pure.


TA 93
Tim Atkin

A strong contender for the title of rosado of the year in 2017, made in a direct-pressed, Côtes de Provence style from a combination of Malbec with 40% Pinot Noir. Subtle reduction, red cherry and strawberry fruit, with a nip of tannin. 2018-20. Alcohol: 12.5%

JS 92
James Suckling

The best rosé in Argentina? Either way, this is super-fresh and pure with more floral and candied citrus notes than red berries plus a stunning balance of racy acidity and mineral freshness. Made from malbec and pinot noir. 

RP 91
Robert Parker's Wine Advocate
The very pale 2017 Susana Balbo Rosé is produced with 60% Malbec and 40% Pinot Noir. In reality, this is more of a white in terms of the aromatic and flavor profile. It's super fresh, light and agile, with notes of flowers, a vibrant palate and delicious flavors. It's really refreshing and should work wonderfully with food. Truly delicious. I think this should develop nicely for a few years in bottle. It's a lot more complex and serious than your average rosé.
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Susana Balbo

Susana Balbo

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Susana Balbo, South America
Susana Balbo Susana Balbo Winery Winery Image
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".
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With a winning combination of cool weather, high elevation and well-draining alluvial soils, 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.

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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.

PBC9241308_2017 Item# 354879

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