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| Drinking Windows and Values |
| Drinking window: Drink between 2020 and 2025 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 36 notes) - hiding notes with no text | | | Tasted by klezman on 9/18/2023: Similar impressions as the other bottles of this vintage. Hoping the prior vintage lives up to my recollections of it. (851 views) | | | Tasted by hermitkingdom on 8/11/2023 & rated 91 points: Closed, tannic on opening. After two hours, much better with classic skin contact notes and a wonderful taste of medium ripe melon and touch of apricot. (527 views) | | | Tasted by Maphill01 on 7/28/2023: Transparent, yet electric orange color. Strawberry, raspberry, some blood orange. Hint of jolly rancher sweetness. Medium body, but enough acidity to stay refreshing. This is a skin contact rose, which I think gives it more substantial texture and mouthfeel. Unique and flavorful, I am a fan. (625 views) | | | Tasted by mtaczak on 4/21/2023 & rated 88 points: drank 2018 and 2019 side by side. 2019: 12%, kind of a cool herbal character, hints of crunchy red fruit but overall comes across as just on the wrong side of under-ripe. tannic and austere. 2018: 12.6%, gorgeous depth, nice balance of freshness and fruit and weird complexity that somehow comes together in the best way possible. as stated by another taster: I expected these to be weird, but instead they're fascinating. (1025 views) | | | Tasted by snsharma on 9/5/2022 & rated 91 points: Paired extremely well with grilled pork chops. Much better than my previous bottle. This is a rose that needs food and doesn’t drink well on its own. Would love to buy more. (1604 views) | | | Tasted by klezman on 7/4/2022: Simply delicious. Again, not as interesting as the prior vintage, but enjoyable from start to finish. Good with pizza, too. (2265 views) | | | Tasted by matage on 6/24/2022 & rated 91 points: This is likely not a wine for everyone but I loved it.
Orange hue with a sweet/off-dry slightly oily scent with faint resin notes.
High viscosity mouthfeel but still dry and refreshing with blood orange, pine nut, flint and interesting tannin grip. To be paired with food for sure and ideally bolder choices than your pale Provence rosé.
Worked beautifully with BBQ Rib Fingers with an acidic Espresso BBQ Sauce & Caesar Salad. (1536 views) | | | Tasted by arvidpalmqvist on 5/25/2022: Orange and tangerine zest, cream, peach, flowers. Some tannins. Started of a bit bland but with air and time turned into a really nice acquaintance. (1489 views) | | | Tasted by snsharma on 5/21/2022 & rated 90 points: Dry, non complex in a good way - goes well with food, but not really made to drink on its own. (1278 views) | | | Tasted by hooods on 5/12/2022 & rated 90 points: Lite försiktig men kraftig doft. Syltade rabarber. Grapefrukt. Lite ek? Lite vinäger men ej störande. Någon slags nötig ton.
Hög syra. Bra struktur med klart närvarande tanniner. Omogna bär. Medellång eftersmak. (660 views) | | | Tasted by Lars1974 on 3/27/2022 & rated 91 points: Strawberreis, grapefruit and rhubarbs. Dry, good tannins and acidity. On the whole a very good, if uniúsual, wine! Will try to get more of this! (1428 views) | | | Tasted by Brian Glas on 3/7/2022 & rated 90 points: Tasted after 1 hour of air. Another out of the ordinary wine by Adam Sabeli Frisch. Glad there are people like him otherwise we would all be drinking the same cab, chard, syrah, pinot, etc. Strawberries and orange fruit. Lively acidity. Very interesting. Well balanced. Finishes clean. This went great with some spicy Indian food we had for dinner. (1448 views) | | | Tasted by jviz on 2/9/2022 & rated 95 points: I don’t want to overpublicize the fact that this wine is more interesting that Lopez de Heredia rosato. Interesting on the nose, umami, mushroom, strawberry, a tiny hint of fino sherry, and mandarin orange. Some spice and texture. With a blindfold you would certainly call pinot noir. I’m thrilled (1617 views) | | | Tasted by hermitkingdom on 12/17/2021 & rated 91 points: Medium-dark salmon color. Watermelon, tart red berry on nose, light watermelon and cranberry on palate, bright acidity along with tannins at the back end. This tastes somehow like a mix between an orange wine and a very, very light red. Much better than the bottle I had in Dec. 2020. Time sideways did it good. I look forward to my last bottle in Spring/Summer 2022. (1190 views) | | | Tasted by rawdealbuffy on 11/6/2021: Looks like a an orange wine, smells like an orange wine, drinks like a red. This smells just like when you opened a fresh packet of orange kool aid. Tastes just like it too. It reminded me a lot of cru beaujolais with ripe cranberry, marrionberry, orange zest, and a little bit of horse blanket. Really delicious. (1260 views) | | | Tasted by petterkalle on 10/19/2021 & rated 93 points: Wow! The acidity is dancing over the palate like a swift ballerina. I like this a lot. Match sallads and poultry or on its own. Spot on! (1158 views) | | | Tasted by Discobiscuits42 on 8/28/2021 flawed bottle: Really bad presume flawed (1375 views) | | | Tasted by klezman on 6/28/2021: Quite nice, but it didn't blow me away the same as the previous year's bottling. This just seemed less interesting, although nicely balanced and brought up. If I hadn't had such high expectations from last year's version I would have thought this was top notch! (2377 views) | | | Tasted by mkribar on 6/22/2021: Tasted this after it had been out of the fridge for maybe 45 minutes. Nose: watermelon, mint/basil, grapefruit pith. Palate has moderate acid, but the structure comes from the tannins, which are very present. This makes it feel more like an orange wine than a rosé. Treat it like that and you’ll he delighted. (1158 views) | | | Tasted by rcb25 on 6/5/2021: As others noted, this is much more expressive closer to cellar temp. Underripe strawberries, grapefruit pit, mandarin oil, dried roses, crushed rocks and an earthiness I often find in qvevri aged wines (note that the 2019 version is not aged in amphoras). Slight phenolic bitterness from the extended maceration. Lovely texture. I'd serve this closer to the temp one would serve light reds.
ABV: 12%
Closure: natural cork (Adam notes he uses tested TCA-free corks from Lafitte)
Decant: N/A
Stem: Gabriel-Glass StandArt
Assemblage: Mainly from the Chandler Vineyard, crom 120 year old vines, with a bit of fruit from the Lauchland Vineyard as well. Spontaneous fermentation. 3 weeks skin contact. Aged 15 months in neutral. 120 cases produced. (1149 views) | | | Tasted by mtaczak on 5/30/2021: Concur with hermitkingdom, this is lean and steely and tannic and has little pleasure to offer on its own at this stage, at least unaccompanied. (1006 views) | | | Tasted by jonboy74 on 5/29/2021 & rated 90 points: Another great wine by Adam. nice amount of acid and I'm getting a little light jolly rancher also. Started out at fridge temps which were way too cold for this wine. It was much more expressive when it hit cellar temp or maybe a bit warmer. Adam makes such elegant wines that are crowd pleasers, this one is no exception. (1023 views) | | | Tasted by hermitkingdom on 5/21/2021 & rated 89 points: Beautiful dark salmon color. Acids and tannins dominate. Only a hint of fruit (jolly roger). I am surprised to learn this spent less time macerating than the 2018. The skin-contact character is more pronounced this year. I hope the tannins will recede a bit and this will show more fruit in the future. As of now, I much prefer the '18. (962 views) | | | Tasted by ohne_musik on 5/20/2021 & rated 90 points: Second bottle, and I paid a bit more attention to this one. A bit reduced on the nose, but full of charm on the palate. Juicy strawberry fruit, strawberry candy, and intense aromatics from the mid-palate. A couple hours help it show a lot more depth - would probably recommend from a nice decant. Just a bit of raspy tannins on the end. Lovely texture, but perhaps just a touch less complexity than the 2018 at this point. (1140 views) | | | Tasted by lucagiupponi on 5/9/2021: A nice, “serious” rosé for Mother’s Day. I don’t love it as much as other cuvees from this producer but it is a great wine nonetheless. (999 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Sabelli-Frisch Producer website
About:
Growing up in the 70’s meant having a hippie mum that constantly dragged me around the world on travels from the age of five, which probably prepared me for life's windings and twists.
The travels continued in my longtime parallel career as a cinematographer, where I’ve been lucky enough to be able to both live and work in many places in this world. With that came an almost inevitable food and wine interest. After settling down in California in my late 30’s, that eventually led me to home winemaking. Pretty bad at first, but I got better at it as the years passed. And like so many others, I started to dream of making wine professionally. I admit, it’s not an original thought by any means. But the day came when I had to ask myself that question that everyone has to ask themselves at some point: What could I see myself doing for the rest of my life? I could think of only one thing besides taking pictures that I’d like to do, and that was to make wine. After all, California is perfect for it, and I was already here.
I make wine from low-impact vineyards, focus on rare, forgotten, under-appreciated or historic grape varieties, because that’s what gets me excited personally. I try to make them in an elegant Old World way here in the New World. I tend to go for more restrained oak usage for best expression, but not at all opposed to oak if the wine demands it (and some do). My wines are normally bone dry, fermented naturally, contain no added chemicals, low in sulfites, unfiltered and unfined. I also don’t rush them to market, I prefer to let them age in the winery for at least a year and half or more. I find it really helps them develop and refine, as well as prepare them for further aging. The unfined, dry part also makes them suitable for vegans and those who prefer low to no residual sugar in their wines.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 Central Valley The Central California Winegrowers (Official site) | Central Valley (California Wine Institute) |
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