Vin Gris Rosé 2021
Vin Gris Rosé 2021
Regular price$2200
$22.00
/
Grenache 55% | Mourvèdre 29% | Rolle 8% | Cinsault 8%
13% ABV
California, USA
Tasting Notes
The Birichino Vin Gris is a dry, refreshing Rosé with notes of strawberry, citrus, and ocean breeze. It's easy going on the palate with a pretty finish that's a mix of red fruit and tart berries.
Pair With
All the gooey cheeses + all the baguettes
*This is also super enjoyable on its own*
About the Producer
Alex Krause and John Locke founded Birichino in Santa Cruz in 2008. Drawing on a combined four decades making wine in California, France, Italy, and beyond, they are focused on attaining the perfect balance of perfume, poise, and puckishness. Sourcing from a number of carefully farmed, family-owned, own-rooted 19th and early 20th century vineyards (and a few from the late disco era) planted by and large in more moderate, marine-influenced climates, their preoccupation is to safeguard the quality and vibrance of their raw materials. Their preference is for minimal intervention, most often favoring native fermentations, employing stainless or neutral barrels, minimal racking and fining, and avoiding filtration altogether when possible. But most critically, their aim is to make delicious wines that give pleasure, revitalize, and revive.
13% ABV
California, USA
Tasting Notes
The Birichino Vin Gris is a dry, refreshing Rosé with notes of strawberry, citrus, and ocean breeze. It's easy going on the palate with a pretty finish that's a mix of red fruit and tart berries.
Pair With
All the gooey cheeses + all the baguettes
*This is also super enjoyable on its own*
About the Producer
Alex Krause and John Locke founded Birichino in Santa Cruz in 2008. Drawing on a combined four decades making wine in California, France, Italy, and beyond, they are focused on attaining the perfect balance of perfume, poise, and puckishness. Sourcing from a number of carefully farmed, family-owned, own-rooted 19th and early 20th century vineyards (and a few from the late disco era) planted by and large in more moderate, marine-influenced climates, their preoccupation is to safeguard the quality and vibrance of their raw materials. Their preference is for minimal intervention, most often favoring native fermentations, employing stainless or neutral barrels, minimal racking and fining, and avoiding filtration altogether when possible. But most critically, their aim is to make delicious wines that give pleasure, revitalize, and revive.
