No matter the time of year, I will always look to pour some rosé in my glass. Most use rosé to ween themselves off the wintry red kick we all get into to move into the spring and summer whites. Some rosé can be a red wine enthusiast summer wine. Me, I’ll take my rosé after a hard day’s work and a few slices of pizza.
Jim Waters owner and winemaker over at Waters Crest Winery always makes on of my favorite rosé on Long Island. Made in the Saignée method, only three hours of skin contact of Merlot grapes at time of harvest and then the juice is bled off to ferment as rose.
Waters Crest Winery 2009 Rosé ($19) is salmon in color and dry in style, this rosé is sure to please.
On the nose I was picking up aroma’s of Strawberry, Rainer cherry, and watermelon. There was a hint of fermentation — if you have ever been in a wine cellar for a tasting, you will know what I mean. As the wine warmed to room temperature an aroma that reminded me of an Italian proscecco appeared.
Fresh strawberry and juicy watermelon lead the way on the palate with hints of white peach and sour cherry.
Lush with a tingling on the tongue with nice acidity. The finish brought some dried strawberry and fresh herbs.
Sláinte!Note: This bottle was given to me as a sample to review.