325 cases produced
inemaker Rachel Rose calls this wine “rosé intentional,” because, from conception, this wine was always intended to be rosé.
There are several ways to make pink wine, the most common US technique seems to be saignée method, where some juice is bled off a red wine in the making. This not only serves to concentrate the red wine but also creates a by-product that can be sold in the spring and summer, long before the red wine is ready to be released.
But for the Bryn Mawr rosé, these grapes are grown differently than the rest of the Pinot noir in the vineyard and picked earlier than the other vines. Once in the cellar, the fruit is processed, fermented and developed specifically into a rosé wine. The dark purple Pinot noir grape skins are allowed to mingle with the juice until it becomes the desired shade of pink. Growing, harvesting and using the skin contact method to make “rosé intentional” is the most expensive way to create rosé and we think the extra care taken by the winery pays off!
Made using Pinot noir grapes from the 777 clone, we found this rosé to be a lovely ruby red in our glasses. Aromas of ripe summer fruits leapt out as we swirled and sniffed. Red plums, figs, sour cherries and raspberries were all apparent on the nose. We found flavors of wild strawberries, raspberries and sour cherries combined with slightly unripe blackberries as we drank this lovely Bryn Mawr rosé. It’s got bright acidity and will complement many types of food pairings.
We would suggest drinking it with lemon-herb chicken skewers, grilled salmon or a farmer’s salad with a raspberry vinaigrette dressing. If you’re smart, you’ll tuck a bottle of this rosé away for a special holiday meal long after rosé season is over.