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2019 Pinot Noir Rosé

2019 Pinot Noir Rosé

This unique vintage of Pinot Noir Rosé marks our fouth release in ten years. This still wine is produced from Carneros Pinot Noir grapes, giving it bright acidity and subtle aromas, with a crisp but dry mouth feel. Pinot Noir Rosés come from the juice of red wine strained from its skins to create delicate fruity flavors with a beautiful pink hue.

from $22.5 - $30
pinot noir rose background
Gloria Ferrer 2019 Carneros Pinot Noir Rosé

2019 Pinot Noir Rosé

This unique vintage of Pinot Noir Rosé marks our fouth release in ten years. This still wine is produced from Carneros Pinot Noir grapes, giving it bright acidity and subtle aromas, with a crisp but dry mouth feel. Pinot Noir Rosés come from the juice of red wine strained from its skins to create delicate fruity flavors with a beautiful pink hue.

from $22.5 - $30

Tasting Notes

This pale pink wine greets the nose with characteristic strawberry and raspberry aromas with a hint of red apple.

Flavors of lush red fruit with a touch of tangerine add to the delicate texture leading into a crisp finish.

2019 Pinot Noir Rosé

Food Pairings

Try this lively Carneros Pinot Noir Rosé with lighter fare, such as ripe melon wrapped in Spanish Jamón. The vivid acid flawlessly complements a summer strawberry salad with wild arugula, red onion, zesty feta and pomegranate balsamic dressing. More robust dishes to pair include pork tenderloin Char Siu style or cherry and basil bruschetta with ricotta cheese and lemon zest.

Additional Information

  • Composition100% Pinot Noir
  • AppellationCarneros
  • Alcohol12%
  • TA0.77 g/100mL
  • pH3.23
  • Production300

The buds pushed in early March after they had enjoyed adequate rainfall during the late winter and early spring. The vines leafed out at their normal time with warm, frost-free weather. The soils held enough water to supply good vine growth all the way past bloom. When flowering occurred, we had dry weather and a good fruit set.
The weather heated up in mid-August, with several days in a row over 100 degrees. This hastened ripening, and harvest began in our Sonoma Carneros estate vineyards on August 17th. After the heat passed, we had good ripening weather throughout the harvest. Grapes retained their acidity giving us age-worthy wines with the long enough hang time on the vines for flavors to develop. We finished harvest with nice yields and great quality.