Winemaker Notes
A lovely deep peach color. On the nose, a powerful combination of blood orange and juniper, spiced plum and smoky minerality. The mouth is rich with raspberry and rhubarb fruit, creamy texture, and a vibrant line of acidity that leaves a lingering impression of plum skin, rose petals, and briny sea spray. A Rosé to convert people who don't think pink wines can be serious.
Blend: 51% Mourvedre, 38% Grenache, 8% Counoise, 3% Cinsaut
Professional Ratings
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James Suckling
A deep colored rosé due to 24 hours of skin contact before pressing. Aromas of grilled peaches, struck match and strawberries. The palate is medium-bodied with a generous texture and bright acidity, showing red apples, herbs, watermelon and rubber. Very complex and giving in a Bandol style. Drink or hold.
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Vinous
More savory than sweet, the 2023 Rosé Dianthus is earthy in the best possible way. Flowery underbrush and garrigue give way to crushed nectarines. It unfolds across the palate with a blend of sour melon and candied lime, creating contrast. Salty and reverberating with tension, it impresses the refreshed palate with lasting, inner florals.
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Robert Parker's Wine Advocate
Markedly deeper in color and intensity than the Patelin bottling, the 2023 Rosé Dianthus is 51% Mourvèdre, 38% Grenache, 8% Counoise and 3% Cinsaut. The nose is quite intense for a rosé, driven by tropical fruit aromas, apple skin, figs and rhubarb. The palate is plump and weighty but propped up nicely with stony, clean mineral tones running through the long, layered finish.
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Wine Enthusiast
This darker, Bandol-inspired rosé blend of 51% Mourvèdre, 38% Grenache, 8% Counoise and 3% Cinsaut is a sanguine magenta color in the glass, offering iron-driven aromas of cherry and rose on the nose. There's a grippy landing to the palate, where more iron meets with flavors of berry and lemon peel.
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.