J Vineyards Brut Rose
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Product Details
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Winemaker Notes
This J Brut Rosé sparkles with a luminous cool pink hue and exudes delicate aromas of strawberry, nectarine and juicy red apples. On the palate, the wine opens with flavors of cherry, blood orange, citrus peel and the tropical star fruit that are underlined by a bright acidity that keeps the overall impression delightfully fresh with a lively, lingering finish. The wine engages the entire palate with balance wrapped in a refined body of elegance and effervescence. Blend: 61% Pinot Noir, 35% Chardonnay, 4% Pinot Meunier
Professional Ratings
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Wine Enthusiast
With an inviting, fruity nose, this is a crowd-pleasing, well-made and memorable sparkler with good acidity and lasting freshness. Flavors of tangerine, strawberry and raspberry rise to the fore of the palate, elegantly wrapped around textured elegance.
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Tasting Panel
Roses bloom on the nose of this genteel traditional-method blend of 61% Pinot Noir, 35% Chardonnay, and 4% Pinot Meunier, surrounded by ripe strawberry and cantaloupe with hints of baguette and pine nut. Sweet cherry chimes in with the strawberry on the supple-textured palate before pomegranate acidity swirls toward a cleansing finish delicately brushed with tomato leaf and salty minerality.
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Connoisseurs' Guide
Finding a place at the lighter end of the Rosé spectrum and, in fact, a wine that could easily pass for a Blanc de Noirs, this lightly yeasty version fixes on energetic, slightly juicy, young fruit as its main motif. It is briskly balanced, but its ample acidity enlivens without ever once seeming sharp, and it is wholly free of the astringency that marks its more vinous mates.
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Decanter
An impressive array of citrus, apple, savoury mushroom, delicate berries, complex dough and toasted nuts. Beautifully long finish with a lovely fine mousse.
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James Suckling
A bit reductive on the nose, but with some air you get aromas of baked pear, red cherry and rosemary. Medium-bodied and slightly salty. Strawberry and white tea on the creamy palate.
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Wine Spectator
Elegant and vibrant, with polished peach and watermelon flavors accented by cherry and graham cracker. Pinot Noir, Chardonnay and Pinot Meunier.
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Robert Parker's Wine Advocate
Blended of about two-thirds Pinot Noir and one-third Chardonnay with a splash of Pinot Meurnier, the NV Brut Rose sports a very pale salmon-pink color, delivering notes of wild strawberries, McIntosh apples and raspberry leaves with a hint of chalk dust. The palate offers seriously zippy red berries and apple flavors with an impressively fine mousse and well-balanced finish. 15,000 were cases made.
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Robert Parker's Wine Advocate
The N.V. Brut Rosé is 66% Pinot Noir, 33% Chardonnay and 1% Pinot Meunier. The wine shows a light/pale pinkish color, crisp acids and dry medium-bodied cranberry and strawberry notes with a hint of wild cherry. It is fresh, lively and pure.
Since 1986, J Vineyards & Winery has developed a reputation as one of the top sparkling and varietal wine producers in California. Known for its celebrated estate vineyards and world-class hospitality, what truly sets J apart is its Traditional Method sparkling process and elevated winemaking techniques. Winemaker Nicole Hitchcock showcases her expertise and the diversity of California winegrowing regions through a portfolio of acclaimed varietal and sparkling wines. Visit the renowned hospitality center in the heart of the Russian River Valley to enjoy one of the many tasting experiences or the innovative pairings created by Executive Chef Carl Shelton in the Bubble Room.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.
Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.