• 2017 Rosé
    82% Grenache, 18% Carignane
    Mendocino (Dry)
    • (750 ml) Sold Out!
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Rosé wines have the reputation of a party animal: great for a hot day at the beach or summer lunch with your best pals, but not anything to think too deeply about. A slew of red grape varieties can be used to produce rosés that are as varied as the wine-growing regions of the world. Even at Navarro we make two different rosés, with the other one made from Pinot Noir grapes. Too often rosés are produced to be beguiling and fruity but stop short there. We think this rosé will give you something more to contemplate. This rosé is made primarily from Grenache (82%), a grape that is traditional in rosés of Provence, and rounded out with a bit of Carignane (18%), a favorite grape of the Italian homesteaders of Mendocino County.

[above] Navarro's winery crush-crew uses their lunch hour to let their rain suits dry. Most winery work (like cleaning out a tank after skin-contacting Grenache for rosé) involves getting wet so lunchtime provides an ideal opportunity to air out the rain suits before the afternoon shift.
Jim handing wines to Ed Pallini [below] that were made from his vineyard or his daughter's. The vines in the background are owned by Ed's daughter Debbie and have produced the Grenache grapes for Navarro's Rosé every year since 2002. In 2017 we harvested the fruit a little less ripe than prior vintages so that the wine's lower alcohol level and higher acidity would be perfect for summertime enjoyment.

The grapes come from two of the oldest head-trained vineyards in Mendocino County, with gnarly old vines that make up for diminished production by generating grapes full of character. The wine was aged for four months in seasoned French oak barrels and the result is a bone-dry, moderate-alcohol wine with a thought-provoking flinty, ocean-spray quality and enough charming color and flavor to guarantee that you and your pals can still have a bundle of fun this summer. Perfect to pair with shellfish. Gold Medal winner.

  • Harvested: Sept. 19 to Oct. 5, 2017
  • Sugars at harvest: 22.6° Brix
  • Bottled: February 22, 2018
  • Cases produced: 541
  • Alcohol: 12.7%
  • Titratable acidity: 7.8 g/L
  • pH: 3.16