Santa Barbara Winery

I know, I know, there are oodles of new rosés out there right now, all positioned to take advantage of the summer wine quaffing season. It seems that any serious, self-respecting winery has to make a dry rosé to increase their hipness factor. I know this all too well because I have recently tasted two dozen Central Coast rosés, looking for that perfect patio pleaser.

In my (note) book, winemaker Bruce McGuire at Santa Barbara Winery really hits all the right notes and gets the Syrah-like flavors into this dry rosé that looks and feels like super charged cranberry juice. Sourced 100 per cent from Hilltop Ranch, Estrella clone Syrah in Sta. Rita Hills, these grapes had great hang time, being harvested in November. McGuire destemmed and hand sorted the fruit, let it cold soak overnight and then lightly pressed it and transferred it to stainless steel tanks for fermentation.

The result is that great source material can obviously make great wine. It’s chunky with tart strawberry and cherry fruit, with rose petal and orange blossom adding more flavor highlights on the mid palate. No wimpy rosé here, this one is robust with a big Syrah like spine of flavor and acidity. Gutty and tangy at 14.1% alcohol, this pinkster can stand up to just about anything the summer dining table throws at it.

Reviewed June 18, 2007 by Dennis Schaefer.