Analemma Wines Rose 2013
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Prioritizing regenerative and organic farming practices across its estate vineyards, Analemma Wines showcases the Columbia Valley's vast climatic diversity with everything from Blanc de Noir sparklers to warm-climate Spanish varieties that rarely grow elsewhere in the US.
In 2010, winemakers Kris Fade and Steven Thompson began farming the Atavus Vineyard—one of the oldest vineyards in the Pacific Northwest. With the Pinot Noir in this historic, cool-climate site, they began crafting a single-vineyard Blanc de Noirs, harnessing Steven's five years of apprenticeship experience under a fifth-generation Champenoise expert.
However, the duo knew that the Columbia Gorge houses a rich palette of terroirs. Longing to show off the region's versatility, Fade and Thompson began making wines from vineyards in Mosier, Oregon—a site just ten miles south of Atavus, but a world apart in climate. They discovered that the area's warmth and sun is perfect for midseason-ripening red grapes, specifically varieties native to northwest Spain. Drawing inspiration from Galician wines, they grafted, grew, and bottled the first domestic Menci´a, and they expanded their portfolio with other Galician varieties like Godello, Albarin~o, and Merenzao, as well as French staples like Syrah and Grenache.
Analemma remains a small grower-producer with a close-knit team who have their hands in every part of the process, from farming to cellar management, hospitality, and sales. Soil, vines, animals, and the greater community—for Analemma, it all has a role to play in the production of exceptional, terroir-transparent wine. In 2017, their commitment to regenerative farming practices earned them organic certification through CCOF and biodynamic certification through Demeter. Their soulful, vigneron-style approach to farming and range of styles paints a vivid picture of the Columbia Valley's medley of distinctive terroirs.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
Straddling the Columbia River Gorge with vineyards in both Washington and Oregon, this 40 mile stretch of vineyards, starting about an hour drive east of the city of Portland, grows a wide variety of grapes, including everything from Syrah to Gewürztraminer.