The Rose Wine Bar

Napa Valley, CA People ask, why blend vintages? Cain asks, why not? The benefits of blending vintages can work similarly to blending varieties. A wine with layers of complexity, wrapped around a balanced and flowing core is their quest. The NV12 is a happy blend of the warm, generous 2012 vintage and the cool, aromatic, and structured wines of 2011. The beautiful perfume of Cain's mountains floats ethereally over a round, plump, inviting wine. It is complex, a blend of the Cabernet family, dominated by Merlot (almost half). However, more than varieties or even vintages, think place: the NV12 is about half valley floor and half Spring Mountain fruit. The perfume and structure of the wines of the mountains combine with the supple juiciness of their wines from the valley floor to create a delicious, ethereal blend.

Bairrada, Portugal Distinguished and elegant fruit-driven nose with notes of strawberry, damson plum, licorice and hints of black pepper. Fruity and balanced on the palate with a velvety texture which leads to a fresh finish. Pairs well with charcuterie, dried cheeses, and white meats

Veneto, Italy Organic farming; clay-chalk soils with 20 year-old vines; made in the frizzante col fondo style, un-disgorged, bottled under crown cap with no added SO2; zero-zero; Like this unusual fizzy blend of the red grapes that grow well in this cool, wet region: Cab, Merlot and Raboso. Super dry and crunchy with wild berries and a dominant green, stemmy thing (hallmarks of Cab, Merlot + Raboso in the Veneto), this is the perfect guzzler for pizza or anything fatty -- the acid and fizz will cut right through the fat, and refresh the palate. Her outfit is a rustic farm in the boondocks of Italy's Veneto region, where she works the land herself, with no chemical inputs, and makes the wines with very little intervention. She’s pushing boundaries and making gutsy, unorthodox wines in a very conventional, by-the-books region.

Barcelona, Spain This natural red wine is so uniquely supple and round that you will wonder whether it is the same old Tempranillo that you know. The winemaking is attentive and of very high quality; The hot Mediterranean sun is expressed in the intense palate of ripe, dark fruit and ever so elegant spice. The wonder of this wine is in the finesse that comes along with the intense flavour – it is not rustic or rough but instead has soft, melted tannins and a dense, voluminous mouth-fill. Simply put, it’s downright delicious! “Wine without additives”. A great find. Limited production. Masia De La Roqua is located in the Massis Del Garraf, a mountainous region 30 kilometres west of Barcelona. Jot, a talented young winemaker holds the reigns of this historic vineland and farmhouse dating back to 1549.

Penedes, Spain 0% macabeo, 25% xarel-lo, and 15% parellada. An appealing mix of depth, complexity, and mineral-etched precision. It displays a yellow-gold core moving to silver at the rim, with a delicate mousse and ripe aromas of green apple, pear, salted lemon, raw pastry dough, chopped nuts, anise, white flowers, and wet stones. There is lots of ripe fruit and a pleasing palate-coating texture, then it buttons up nicely on the mineral-laced finish. After a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine then ferments in temperature-controlled stainless steel between 14°C and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in March. It is then aged 18 months to 24 months on the lees before being disgorged on demand. Unfiltered.

Arroyo Seco, CA This Chardonnay is sourced 100% from the Arroyo Grande Valley and is harvested very early in order to retain high acidity. The wine is pressed and racked directly onto hops in a large stainless steel tank. The fermentation occurred naturally and lasted 15 days before being racked off of its lees. We reserved a small portion of the fermenting juice in a temperature-controlled tank, which was added back to the wine before bottling. No non-grape sugar was used to finish the fermentation in the bottle.

Languedoc, France 50% destemed cinsaullt + 50% wholecluster aramon. 7 day maceration, then pressed. fermentation and aging in concrete. unfined, unfiltered, no added s02. A red for the first chilly days of Fall. Fennel, garrigue, wild berries and gripping-rustic tannin. Decant or give the wine a bit of a shake before serving. "An overview of Faugères: this is the smallest appellation of the Languedoc with only 1950 hectares. it’s also one of the greatest one in the Languedoc along with St chinian (also on slate). Soil here in Faugères is mostly grey/blue/red slate (with a few limestone parcels). Slate retains water very well (up to 40% of its volume) and retains heat that is redistributed during the cooler night for a long and slow maturation. Soil is quite draining, pour and very acid. Faugères AOC is protected from the Tramontane (dry and strong wind from the north) by mountains in the north and overlooks the Med (20km) with a southern exposure.

Loire Valley, France VARIETAL Colombard TASTING NOTES Last year brought severe frost to the Loire region destroying many vineyards. Frantz Saumon lost 80% of his production but was able to source some organic fruit from his good friend in Sûd Ouest. His Vin de Frantz made of a 100% Colombard, a grape used for Cognac, is tangy and thirst quenching with Granny Smith apple, lemon grass and fresh mineral laden acidity. With these inviting flavors, anyone could be tempted with a glass and a plate of cheese, a hearty salad or a platter of shrimp.

Savoie, France Brut nature zero dosage, this pretty crémant is made from Jacquère and Chardonnay with magnificent south-east exposure. Base wine aged 8 months in barrels and in vats. Brut Nature, zero dosage. Aperitif wine, which wets the appetite with its saline finish, fine bubbles and volume for the meal. This very beautiful Crémant de Savoie will be perfect as an aperitif!

Lisboa, Portugal This is a beautifully textured and expressive orange wine with a pale gold colour. The palate is fresh and nutty with a hint of spice and flavours of tangerine, marmalade and pure citrus fruits. Structurally, it is juicy and linear, with a nice saline finish. Winemaker Andre is a fifth-generation winemaker, and Quinta do Montalto, a 15-hectare vineyard made up mostly of clay and chalk soils, has been certified organic since 1997. He combines modern and ancient techniques, such as Portuguese Amphorae, to create unique and expressive wines.

Loire, FR ; 100% Grolleau Gris (Organic) J.Mourat is located at the western end of the Loire region, where the soils are predominantly volcanic and the climate moderated by maritime breezes. This 100% Grolleau Gris rose comes from 25 year-old vines planted to the area's notable purple schist and rhyolite soils. OVNI stands for "objet viticole non identifie", or "unidentified wine object" - a play on words for Mourat's fun and fresh wines. The palest pink color, this refreshing dry rose has bright strawberry and melon notes. Its a wonderful aperitif and nice along light appetizers and salads. Grolleau gris is the pink-skinned mutation of Grolleau noir, a red French wine grape variety that is grown primarily in the Loire Valley of France. The name is derived from the French word grolle, meaning "crow" and is said to reflect the deep black berries of the Grolleau vine. The grape is most commonly made into rosé wine and tend toward low alcohol content and high acidity.

Cotes Du Rhone, France From 1995 they began to vinify the grape must from their best vineyards individually, and since 1998 they have worked without cultured yeast, enzymes, fining or filtration, and only with an absolute minimal addition of sulphur. Changing managements have continued in these tracks, and Les Vignerons d’Estézargues today stands as a shining example of one of France’s most well-run cooperatives.

Corbieres, France A blend from their younger vines planted on calcareous soils in northern Corbières. The grapes were de-stemmed and macerated for three weeks in concrete, pressed, and then aged in cuve until the following spring. It shows a plenty of sun-ripened dark fruit alongside a fresh herbaceous character — lithe while still possessing ample concentration and depth. A sure-fire crowd pleaser.

Kamptal, Austria Grüner Veltliner represents Austria`s unique contribution to the wine world. It is a variety that makes crisp dry white wines, combining perfume with substance. Immensely fresh aromas of herbs and peach blossom are permeated with fine mineral and peppery undertones, finishing with vibrant acidity.

Vermont. Ice Cider is a premium dessert style cider that makes a delicious ending to any meal! We’ve been making world class ice ciders here in far Northern Vermont since the harvest of 2007. It takes us anywhere from 1 – 3 years to produce an ice cider, and over 8lbs. of apples for one beautiful 375ml bottle! Delicious, with concentrated sweetness balanced by a backbone of acidity that keeps them from being cloying and makes you crave that next sip! Local and natural: Our ice ciders are produced from locally grown, fresh heirloom variety apples. The juice is naturally cold-concentrated outdoors in our cold Vermont winter weather. We use only yeast, organic yeast nutrient, and minimal sulfite additions – no enzymes, fining agents, color, sugar, or other flavorings or preservatives are used or added. (Note that apples are naturally gluten free)

Lambrusco is having a moment in the sun again--we think it's because of high quality, hand made wines like this one. Rather than using the modern method of fermenting the wine in pressurized tanks, they are relying on the ancestral method of fermenting in the bottle. Why does this make a difference? The yeast create the CO2 in one continuous fermentation and then remain in the bottle, where they continue to have an impact on the complexity of the wine. The result is a totally dry wine at a lower level of alcohol--in this case 10.5%.

Lemnos, Greece. Roseus is a unique rosé from blending the main grape of Lemnos’ island, the floral Muscat of Alexandria, with the oldest referenced grape in the world and indigenous to the island’s volcanic soil, the spicy Limnio. Blend of Muscat of Alexandria with a touch of Limnio, with the use of prepared organic yeast, and minimal filtration. Intense tropical aromas with the added freshness and spiciness of the Limnio grape, and a crunchy, dry, and aromatic palate.

Valdejalon, Spain. Medium-bodied, with lush, silky yellow fruit - golden apple, ripe peach, Meyer lemon - zippy acidity, minerals, and a pleasant bitter fennel thing at the end. A really stunning, versatile white that punches way above its class.

Ribeira, Spain Cherry red in color with red fruit and mineral notes. The palate is medium bodied, fresh, long, with good fruit expression, soft tannins and a pleasant finish. Clay soil. Aged in stainless steel. Savory, herbal, spicy, briny

Cotes de Bourg, France Véronique Cochran grew up with biodynamics. Her father, François Bouchet, pioneered the use of biodynamic farming practices in Saumur in the 1960s. Véronique took that tradition to Bordeaux, when she and her husband, John, bought vineyards in the Côtes de Bourg in the 1980s. All vineyard work is done by hand, or with draught horses, and the wines ferment with indigenous yeasts and without artificial meddling. This cuvée, designed to be consumed soon, aged in tank. Aromas of fresh cut wood, fireplace, cedar, and incense lead to a dry and full-bodied palate of crushed fresh blackberries and mulling spice. Certified biodynamic, low-intervention/natural wine.

Jumilla, Spain Rosado is a pink wine produced by Bodega Garcia Pérez in Machuela from old vineyard, vinified with Monastrell grapes, any maceration on skin with indigenous yeast, aging 6 months in steel tanks, bottled without clarification or filtration. The climate is continental with extremely hot summers and cold winters and mild influence of the Mediterranean breeze. This is home to the distinctive local grape, Monastrell, which displays an explosion of aromas, flavors and colors as it ripens.

Located in Thoré-la-Rochette in the eastern Loire near the Atlantic ocean, father and son Jean and Benoit Brazilier farm 25 hectares of vines, ten of which are family owned (Benoit represents is the seventh generation of the Brazilier winemaking legacy here). They farm and produce appellation Coteaux du Vendômois wines from Chenin Blanc, Pinot Blanc, Pineau d'Aunis, and Cabernet Franc, and Vin de Pays from Sauvignon Blanc, Chardonnay, Pinot Blanc and Gamay. They have some estate plantings of Pinot Noir. This sparkling Pineau d'Aunis Brut Rosé is absolutely delighful, so fresh, with snappy citrus and wild red berry aromas and flavors. The creamy mousse makes it an irresistible sparkler to enjoy at lunch or dinner, on its own or with a range of cuisines.

Santa Maria Valley, CA Crisp aromas of raspberry, pomegranate and rose petal decorate the nose of this bottling. A lively texture introduces the tightly wound palate, where dewy tarragon and pomegranate flavors pair expertly The 2021 vintage is a compilation of 5 separate picks, fermented with native yeast and partial whole cluster. The wine aged for 7 months in old french oak barrels and was bottled with minimal sulfur and without filtration.

Carneros, CA * RHUBARB * LUPINE * CACAO * Farmed from three vineyards across the Carneros AVA, the fruit for the Carneros Pinot Noir is a blend of equal parts clones 777.115 and Pommard. Two of the vineyards, Sandbach and El Novillero, are both within a 5 mile radius of the SCRIBE estate and rest on similar Huichica soils. The third, Reinke vineyard, lies a little further east on Bressa-Dibble clay loam. All three vineyards benefit from the cooling influence from the winds of the San Pablo bay and slow, even ripening.

Patras ,Greece Tetramythos Roditis Nature 2021 is a defined white wine with subtle fragrances of white fruit, citrus notes and herbal hints. On the palate it is fresh, juicy and delicious. A medium-bodied wine with marked acidity and a very fruity mid-palate.

San Benito , CA The grapes were harvested at 20 brix and fermented in stainless steel. The wine was then aged 5 months in a combination of stainless steel and neutral oak before bottling. The wine underwent malolactic fermentation. 12.6% Alc./Vol. Tasting Notes Papaya, Cantaloupe, Preserved Lemon What’s in a Name? Like Patrick Swayze's Bodhi in the 1991 Kathryn Bigelow film, the 2020 Point Break White Table Wine combines a laid-back, adventurous spirit with surprising depth. Easy drinking, sunny fun with friends. The perfect start or end to an evening. Vaya con dios.

Alto Adige, Italy Bright ruby in color with a delicate hint of cherry on the nose. On the palate, it is harmonious and elegant due to naturally mild acidity and tannin with a pleasant bitter almond flavor on the finish. An elegant, fruity red wine with good length. An interesting wine for Mediterranean and Pasta dishes, as well as antipasti. Serve chilled.

"The 2019 Zinfandel For the People is a fruit forward red wine with ripe flavors and great structure on the palate. 100% of the net profits from this wine will be donated towards people's equality."