Menu
707.255.1294
Cart 0 items: $0.00

“If you haven’t yet been indoctrinated into the world of pink wines, consider this your master’s course. A heady potion aged in 100% new French oak for five months, it drinks like a fine Champagne (sans bubbles). Delicious, sophisticated full-palate pleasure.”


 

Purchase Now


The JOY of Rosé

In 2009, mostly as an experiment, we made a whopping 50 cases of rosé. At the time, pink wine was something only wine geeks with a penchant for the obscure had any interest in seeking out. A decade later, rosé is the fastest growing wine category in the U.S. (Wine Business Monthly, March 2019). Once you get a taste of a bottle like Caldwell Syrah Rosé JOY, it’s easy to see why. Riding the line between sophisticated wine and quaffable drink, it’ll pair with damn-near anything and hit all the pleasure points.

Super Rosé and the JOY of Saignée

A French term that literally means "bloodletting," saignée is the process of draining juice from a tank just after the grapes have been crushed, but before fermentation begins. Winemakers often use this technique to concentrate flavor in their red wines. The juice that’s pulled off is lighter in color and flavor because it gets virtually zero contact with the skins. When you ferment this light, flavorful elixir, you get a rosé de saignée. We made our first rosé in 2009, with saignée juice from our estate syrah. It was friggin’ delicious, and our first 50 cases flew out the door. The following year we made 150 cases, and when that sold out we knew we were onto something good.

Rosé and The JOY of Barrel Aging

By 2012, rosé was a cornerstone of the Caldwell Signature Wine portfolio. So we decided our annual R&D pilgrimage to France needed to include a reconnaissance mission to Provence, to gather some tricks of the trade from the guys making some of the best pink wine in the world.

At the time, a wine called Garrus made by Château d’Esclans was the most sought-after rosé on the planet, fetching a whopping 70 Euros, with a waiting list. Made from various blends of grenache, vermentino and syrah, their secret had something to do with fermenting and aging the juice in French oak. At home, we were already fermenting the reds in barrel, so it was a natural progression. The following year we released the first bottling of barrel-fermented Caldwell Syrah Rosé JOY. Named after the French Champagne-obsessed Joy Caldwell, this luscious nectar offered the sensual flavor and mouthfeel of her favorite drink, sans the bubbles.

JOY Rosé Today

Today, instead of the old saignée method, we “direct press” a few special blocks of syrah that are naturally higher in acidity. We hand harvest, barely crush, and barrel ferment these special lots for the sole purpose of making exceptional pink wine.

Our winemaker Marc Gagnon likes to experiment, so he’s taking things a step further… picking specific rows and blocks so he’s got a handful of half-ton lots to play with.

“If you haven’t yet been indoctrinated into the world of pink wines, consider this your master’s course. A heady potion aged in 100% new French oak for five months, it drinks like a fine Champagne (sans bubbles). Delicious, sophisticated full-palate pleasure.”