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Here’s your wine lesson for the day: in California (and most of the US), as long as a finished wine is at least 75% of a
given varietal, it can be legally labeled as only that varietal. That means that a Napa Cabernet Sauvignon could
actually be 75% Cab and 25% Merlot. This particular rosé, though labeled as a Tempranillo, actually contains 25%
Albariño. Now, this is especially cool because the two varieties were co-fermented, which means that they were
harvested simultaneously and fermented in the same vessel. This is common in the northern Rhône Valley of
France, but has fallen out of favor with most of the rest of the wine producing world. In this particular case, I think
it’s an awesome decision to produce the wine this way, as it adds a hint of the characteristic Albariño salinity to a
wine bursting with watermelon and fresh strawberries. There’s a surprising amount of body to this rosé, and part
of that owes to its main contributing varietal, Tempranillo, and part of it is the 9 months of sur lie aging that it
experienced before being moved to stainless steel barrels. While in barrel, it actually underwent a spontaneous
secondary fermentation (this happens on occasion), so you might notice a hint of effervescence to the wine. I pair
this bottle with an afternoon lounging in an inflatable pool (not everything has to be about food, folks).

stuck in the paleozoic era?

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