Springing for Rosé - Spell Rosé Pinot Noir Vin Gris 2016

Springing for Rosé

Springing for Rosé
February 20, 2017 Nicole VandenPlas
In News

2016 Spell Rosé of Pinot Noir Release


Rosés go back as far as ancient Greece and brought to Provence, France when they founded Marseille in 600 BC and planted vines. Early on, rosé was produced as a revenue source for the monasteries and over thousands of years has been enjoyed by aristocrats, kings and people of the South of France.  Recently, rosé’s popularity has soared in the US, where wineries from all over are producing the pink stuff – some with modern twist, while others remain classic.  Among the most versatile of wines, rosé has the bright fruit to be enjoyed on the patio on a summer day, yet the ability to stand up to a diverse range of cuisines with its acid and structure.  And… it pleases both red and white drinkers – yay rosé!

Bill and Tiki Spell first released their Spell Rosé in 2012 – 5 years after their first vintage of pinot noir.  Native to Minnesota (with Greek roots, in fact), the Spells began producing pinot noir from a handful of Sonoma’s most renowned pinot noir vineyards with a mission to highlight the unique nuances of the grape, while maintaining its integrity and letting the terroir of the vineyards shine. Produced from the Saignée (French for “bleed”) of the pinot noir, the juice for the rosé is removed (“bled”) from each lot of as it is being destemmed into the fermenter.  It is transferred to a stainless steel tank which is maintained at 50 degrees F to promote a slow, cool fermentation that preserves the aromatics.   Once the primary fermentation has completed (2-4 weeks after the last lot of pinot noir is processed) the wine is moved to a selection of neutral French oak and stainless steel barrels for another 6 weeks of aging before bottling in January.


Spell Rosé Vin Gris of Pinot Noir 2016

Slightly deeper in color than the 2015 vintage, it maintains a rich salmon color.  Aromas of white strawberry, watermelon rind, peach pit and a smoky minerality fill the glass.  Refreshing flavors of fresh spring strawberries, honeydew melon and raspberries are bound by tangy acidity and a smooth, lingering finish.  Those of you who are familiar with previous vintages won’t be disappointed.  Serve chilled and drink now or over the next eight months.