The Rose Wine Bar

Mixed greens, candied almonds, radish, champagne-citrus vinaigrette

a white pie with The Rose salad

Broccoli rabe, marinara, mozzarella, asiago, chili flake

Niman Ranch beef, grilled onion, gruyere, chimichurri aioli, house pickles + choice of side *medium unless specified

16 oz. T Bone, bravas rosas, chimichuri, salsa Criolla

Chocolate mousse with seasonal fruit & nut

Basilicata, Italy. Delightful Organic, Volcanic Aglianico. Grifalco’s ‘Gricos’ is their “barbecue” wine and is made in a slightly fresher style where the dark plummy fruit is still primary but the tannins are a little softer. There is still plenty of depth, structure and meatiness to stand up to grilled meats Indigenous yeasts, certified organic Aglianico is an ancient grape commonly grown in Southern Italy that is finally getting the recognition it deserves. The grape produces full bodied wine with firm tannins and high acidity giving it great aging potential. Many call this wine the ‘Barolo’ of the south. Grifalco’s ‘Gricos’ is their “barbeque” wine and is made in a slightly fresher style where the dark plummy fruit is still primary but the tannins are a little softer.

San Benito County, CA Wine style Cali Meets Italy

Burgenland, Austria It's bursting with blackberry and raspberry notes, but also brings hints of black pepper and herbs. Even though it's fruit-forward, this rosé isn't jammy or cloying, it's wonderfully balanced and bright. Cool site Blaufrankisch with a splash of Rotburger grown on soils of clay and basalt imparts a wonderful minerality. Whole cluster press with 24 hours skin contact gives it a beautiful color. Everything about this wine speaks to tradition and heritage: from the family vineyards to the used large 1500-3000 liter barrels made by a local cooper from trees in the Waldviertal used vintage after vintage. Only native yeasts are used, no fining and minimal amounts of sulphur. The Rosy Rose is intended for springtime delight, easy drinking deliciousness with family and friends

Vineyard: Grown in cool-climate sites along the coastline from Mendocino to Central Coast California. Winemaking: Natively fermented aged in a mix of new and neutral barrels. Tasting Notes: Red cherry, cranberry, dried mushroom, cedar, lavender,rose petal. Varietal: Pinot Noir AVA: California Production: 2700 cases Alcohol: 13.5%

Mendocino, CA Did you folks realize that Grenache graced California's soil back in 1860, a mere 14 years after the Golden State even became a thing? At one point, it stood tall as the second most prolific grape variety in this sun-soaked land, and for damn good reasons. This grape is as tough as they come, yielding bountiful harvests and soaking up the California sunshine like it was made for it. Can you dig where we're headed with this? It's a match that practically had the heavens themselves orchestrating. Switch on and drop back into 1969. That's the groove this wine love child dances to. Our Carbonic Grenache leeds the luscious, fruity ecstasy of carbonic maceration with the timeless allure of bitter cherries and bay leaf from the old school. Toss in some coriander, a bucket of blood orange, a dash of twizzlers, and voila, you've got yourself a bona fide banger! Always (and only) minimal Sulfites added.

Itata, Chile The 0.6-hectare vineyard El Tunel is made of 100% Cinsault planted in the 1959. With notes of red fruits and a slightly salty flavor, this wine reflects the unique symbiosis of this grape with Itata’s breezy coast and granite hillsides. Organic viticulture encourages this delicate wine to speak for itself and its natural surroundings. "The Cinsault reaches totally different levels on Granitic soils. This grape variety that makes simple wine elsewhere in the world here in Itata is the opossite. Intention, weight, red fruit and spices, and mineral end that lingers for a long time. The granitic soils expressing and showing off through the wine, Cinsault is here a translator of the Terroir. The steep hils, the granitic rock, and cold climate makes this complex wine, something to stop, feel and think in every sip. Drink slow."

Le Machin (The Thing) is a new project from Craig Winchester and Mike Roth at Lo-Fi, bringing us accessible, honest expressions. This is a blend of Gamay and Pinot Noir and is a callback to that blend in Burgundy-- thus the name Passe-Tout-Grains. The nose is quite pretty and lifted with raspberry, cherry, cola, clove, and some forest floor. The palate is light to medium in weight with sasparilla, clove, forest floor, cherry and brambly raspberry. For those looking for a light and complex California red blend, this could be the bottle for you

Arroyo Seco, CA 40 day skin contact, super aromatic and fun! Orange blossom, honey suckle, potpourri and chamomile.

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 refrehsing 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.

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)

Castelfranco Emilia, IT A hearty, rustic, but old-school style of Lambrusco made from one of the more punchy grape varieties in the family called Grasparossa. Don't get it twisted — real Lambrusco is dry; it should be refermented inside the bottle, not injected with CO2; it's far more characterful than what we've been drinking in cheerful Italian-American restaurants for decades. Don't look for it just for bubbles, either; it's meant to pair with main dishes. Il Folicello is from around Modena, where it's a touch warmer; as such this wine has darker fruit, dried herbs, and a note of the rocky, limey soils on which it's grown.

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.

Marsanne Roussanne Los Olivos District AVA Santa Barbara County Picked on September 25 th , this wine took almost 3 weeks to start a natural fermentation. Nervously optimistic, barrels were stationed outside in the warm sun to encourage it to kicked off. On October 14th the day of the partial annual solar eclipse (visible in Santa Barbara County and the winery) we were able to read the first measurable day of fermentation. Feeew!! The grapes are grown on a tiny vineyard in the Los Olivos District and classically co-fermented in neutral oak barrels. Quince, Pineapple, Coconut, Keffer lime, méringue.

Estate grown and bottled Vinho Verde? This crispy white has got intensity! Composed of the traditional grapes: 50% Arinto, 30% Loureiro and 20% Avesso, the wine means business. Okay, business casual maybe. The light spritz is visible, emanating aromas of lemon/lime, wet granite and tart green apples. The palate is very active, with flavorful acidity bouncing off the walls of your mouth. So refreshing and easy to drink, you might have an extra glass at 12% ABV.

Husband & wife winemakers in Temecula! Jasmine tea, dried apricot, orange blossom, apricot, tangerine, dried herb 88% Loosen Ranch Viognier, 12% Assyrtiko from Lost Ranch Winery Vineyard in Temecula. We fermented on the skins. This process is known as skin-contact, or “orange wine”.  The term “orange wine” refers to the color of the finished wine. The wine is something between a white and a red.  Artwork by: Papou 

100% Xarel-lo

 Catalonia > Spain 
Native Yeast
 Unfiltered
 Vegan
Regenerative farming 
light / crisp / crushable / soft yellow fruits / super dry