A beautiful expression of the cool coastal terroir of Monterrey County, this crisp, fresh, pale pink rosé is made from 93% Grenache and 7% Pinot Noir. The affordable price might convince you to stock up and serve all summer long. Following a gentle crushing and brief maceration, the grapes aren’t pressed but simply drained of lightly-colored juice, which goes into stainless steel tanks for fermentation at cold temperatures without malolactic fermentation. The result is a delicate wine that balances ripe cherry and raspberry flavors with acidity for a crisp, clean finish. Around 13% in alcohol, this vibrant wine provides a perfect accompaniment to such light summer appetizers as prosciutto with melon, crab salad, mussels, or crab cakes with spicy aioli.
Whereas southern Monterey County is warm, dry, and well-suited to Bordeaux varietals, the northern half, with sandy soils and a moist, cool maritime climate, is perfect for such Burgundian varietals as Chardonnay and Pinot Noir. Cooler summer temperatures allow for a longer growing season for Pinot Noir, while also allowing extra “hang-time” on the vines, giving way to a characteristic depth and concentration of flavor. Castle Rock’s Monterey County Pinot Noir offers a complex palate of cherry, dark cranberry, earth, and smoked meat. Its elegance, medium body, silky texture, and mild tannins make it an excellent match for lamb and chicken as well as salmon or pan-seared tuna steaks.