LA ROSA (2005)
Each year, depending upon the vintage and our reaction to it, we hope to make some version of a “La Rosa”. In certain years, like 2004, we might bleed of some of the wine destined to be a red--a saignée or a “true rosé.” In other years, as in 2005 , the “La Rosa” will be a lighter style red wine by design. The cépage for the “Estate Bottled” 2005 is Norton, Black Spanish, Syrah and Tannat (all from LD3 Ranch) and touch of Viognier blended in a racking.
A wine does not have to be full-bodied to be full-flavored and this 2005 La Rosa is a good example of that. Somewhat of a surprise, the nose is pinot noir-like, laden with scents of earthy cherry and watermelon rind (a desired nuance we feel was lent by the smidgen of Viognier). As with many of our wines, it's zippy natural acidity makes it such a versatile and welcome campanion with food.Suggested presentation: Serve either just above cellar temperature (62 F) or slightly chilled (our preference) with grilled fish, pork, fowl (especially duck), sausage, pasta, pizza and a variety of cheeses (try something smoked). Asian infused fare works well with it ... try it with Pad Thai noodles tossed with grilled shrimp, ginger, fish sauce and crunchy peanuts. Stemware would depend on the emphasis being given the wine. If, for example, you envision a “pinot-like” usage with duck, then a larger, bowl-shaped glass would be our preference. On the other hand, if serving with pasta, sausage or pizza, the combination of being slightly chilled as a “red wine drinker's rosé” and a more standard, fluted-shaped glass would be hard to beat. Au table !
Pétard Blanc 2005 | Cohete Rojo
Cohete Rojo "Prestige" |
Estate Syrah | Troubadour
