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2008 Rosé
  Mendocino (Dry)
  (750 ml) - Sold Out!
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Blushing beauty Recent Press Navarro Kitchen

We produced our first Rosé in 2002. We thought our decision was avant-garde but we were startled by the number of other California wineries who had the same idea that very same vintage. It's hard to explain why certain wines go in and out of style. We had been introduced to the joys of a cold bottle of dry Rosé on a hot summer evening years earlier on a trip to Southern France and Spain. In both countries the primary grape for Rosé is Grenache but it is typically blended with some of the other red grape varieties found within the appellation. In Spain, Garnacha is blended with Tempranillo, Carignan and Graciano. In Tavel, Grenache is most frequently blended with Cinsault, Syrah, Mourvèdre and Cournoise. Grenache is also our preferred Rosé variety in Mendocino and we're fortunate to have long term relations with two families who farm ancient goblet trained Grenache vineyards. The other key ingredient in Navarro's Rosé comes from 70 year old Carignan vines. This variety has been a major ingredient in every Rosé Navarro has produced since 2003.

Debbie Pallini [right] and her sister Tia Satterwhite [above] continue the family tradition of nurturing vintage Grenache and Carignan vines that produce Navarro's Rosé.
The grapes for the '06, '07 and '08 Rosé all were grown in the same heritage vineyards. [below]

We've tinkered with Syrah and Mourvèdre in various vintages but they haven't been added for the last three years. We like moderate alcohol and light flavors on hot summer nights and that's just what this blushing beauty delivers. This crisp wine has a Grenache core of strawberry and spice; the Carignan lends lyrical guava notes. Barrel aging rounds out the mouth-feel and adds a hint of vanilla. Gold Medal winner.
Wine Spectator reviewed last years bottling: "A delicate but lovely rosé, with a pretty pink hue and cherry blossom aromas accented by strawberry and spice and crisp but supple smoky flavors."

Specifications
Harvested: Sept. 26 to Oct. 8, 2008 Sugars at Harvest: 23.7° Brix
Bottled: Feb. 20, 2009 Cases Produced: 1217
Alcohol: 13.5% Titratable acidity: 6.9 g/L
pH Level: 3.15

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