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All tasting notes
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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2013 (based on 27 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.7 pts. and median of 88 pts. in 22 notes) - hiding notes with no text | | | Tasted by RMapou on 6/5/2014 & rated 78 points: This wine is past its prime. Although not oxidized and showing some fruit, ihe fruiit was not prominent, as described in the other notes. There also was some fizziness. Best to drink roses within the first one to two years. I have should have followed my own knowledge. (1889 views) | | | Tasted by Terramare on 6/29/2013 & rated 89 points: A really great summer-time picnic wine. (2119 views) | | | Tasted by GrumpyYoungMan on 1/1/2013: Delicious, voluptuous rose with great candied watermelon and strawberry. Drink up! (3258 views) | | | Tasted by GrumpyYoungMan on 11/25/2012: Fresh strawberries and watermelon. Juicy, hedonistic, not a wimpy rose. Delicious. (2942 views) | | | Tasted by ThistleB on 11/1/2012 & rated 88 points: Light and crisp. Pour about 30 minutes before ready to drink- needs time to open up a little if it's been chilled. Paired well with roast pork. (2192 views) | | | Tasted by lockestep on 10/14/2012 & rated 87 points: Similar notes to prior. Held well against roast turkey, not overwhelmed by the candied sweet potato side. (1402 views) | | | Tasted by rocknroller on 7/7/2012 & rated 88 points: Bright medium strawberry red color. Drank 1 glass over 20 minutes. Candied red fruits on the nose and palate, cherry, a bit of berry, a little citrus on the palate, sweet nose, fairly nice balance and medium finish, A solid rose and decent QPR. (1690 views) | | | Tasted by ThistleB on 7/4/2012 & rated 88 points: Crisp, light, fruity. Hints of peach, watermelon, and cherry. (691 views) | | | Tasted by Johnsand13 on 6/12/2012 & rated 87 points: More fruit than the previous vintage. Still a great ro?e. (1841 views) | | | Tasted by lockestep on 5/26/2012 & rated 87 points: Strawberry, tart cherry. Good acidity and balance, nice match with a lemon potato salad. (895 views) | | | Tasted by SonomaWilliam on 5/15/2012 & rated 89 points: Simple Hedonisms Rosé Panel; 5/1/2012-8/5/2012: My first Rosé from AVV and pleased. A great QPR at only $14.
5 hours skin contact, fermented in stainless.
To The Eye: A bright light pink.
On The Nose: Strawberry, cherry, plum, hint of banana notes (yeast strain selection?)
In The Mouth: At first I thought it was the acid, but there does appear to be a A tiny bit of effervescence, done by intent with a little C02 I am sure, for a little extra mouthfeel.
Zippy front palate, good weight mid palate, and a good finish. Bright cherry, strawberry.
An easy drinking, fun porch pounder, to take to a BBQ or Picnic.
Not sure how one calls a wine with a pH of 3.43 and a TA of .67 'lacking acid' though.
Geek Info
Alcohol 13.2%
pH 3.43
Acid 6.7 g/L (3160 views) | | | Tasted by shaftlet on 4/12/2012 & rated 89 points: Clean, dried cherry, raspberry and banana with a nice hint of effervescence on the tip of the palatte which compensates for the slight lack of acidity vis a vis the new world heft of this medium bodied summer guzzler. (1242 views) |
| Alexander Valley Vineyards Producer website
Alexander Valley Vineyards is owned and operated by the Harry Wetzel family. Founded in 1975, it is located on Cyrus Alexander's old homestead.
The Wetzel Family Estate now grows fourteen grape varieties, on diverse sites stretching from the banks of the Russian River up onto the hillsides. Each grape variety is matched to a specific soil type and exposure. Vineyard Manager Mark Houser and Winemaker Kevin Hall work as a team to maximize fruit flavor in the vineyard and to create balanced wines that capture the grapes’ varietal characteristics. Hank Wetzel oversees the vineyard and winery operations, and his wife Linda continues to oversee administration. Now the third generation of Wetzels has joined the winery. Harry Wetzel, IV is assistant winemaker while younger brother Robert is the National Sales Manager.
Alexander Valley Vineyards produces 100,000 cases annually, 17 varietal wines and proprietary blends. Seventy-five percent of AVV’s production is red wine. Chardonnay, Merlot and Cabernet Sauvignon constitute roughly half of total production. Other varietals include Pinot Noir, Zinfandel, Gewurztraminer, Syrah, Sangiovese, Viognier, and Cabernet Franc.SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountyAlexander Valley Alexander Valley Winegrowers Association | Wikipedia
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