Winemaker Notes
Blend: 52% Mourvedre, 33% Grenache, 15% Counoise
Professional Ratings
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Tasting Panel
A bright pink blend of Mourvèdre, Grenache, and Counoise; dry but also lush and rich, with tangy notes of ripe strawberry and raspberry preceding a long finish.
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Jeb Dunnuck
The 2019 Dianthus is made in a more Côtes du Rhône style, with more mulled cherry, raspberry, and strawberry fruit as well as a medium-bodied, nicely textured, vibrant style on the palate. With good acidity, plenty of texture, and a great finish, it's another outstanding rosé from this team that will be versatile on the dinner table.
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Robert Parker's Wine Advocate
The 2019 Rosé Dianthus, made from 52% Mourvèdre, 33% Grenache and 15% Counoise, has a medium to deep cherry-pink color and soft aromas of peaches, strawberries, watermelon and berry candy notions. The medium-bodied palate is packed with juicy berry flavors and it finishes full of flavor.
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Wine & Spirits
In contrast to Tablas Creek’s grenache-based Patelin de Tablas Rosé (also recommended here), this favors mourvedre, with smaller amounts of grenache and counoise. Deep salmon-orange in color, the wine is muscular and robust, with scents of hibiscus and broad guava notes. The mourvedre provides the frame, the counoise the movement, acid and flowers.
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Wine Enthusiast
This pink blend of 52% Mourvèdre, 33% Grenache and 15% Counoise is mellow on the nose at first, with strawberry, cherry and cola aromas slowly rising. It's crisp on the palate, with bright cherry flavors that are framed by a chalky texture.
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.
Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven Central Coast wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.
Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.
This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.