As the temperatures warm, these two rosés come to the rescue for summer soirees and nights of celebration.
The new keepsake bottle from JNSQ holds a light, refreshing rosé.
Summer often produces a soundtrack: tunes that become anthems of love, travel, friendship or adventure— misguided or otherwise. Hear one of those songs years from now and become instantly transported. Our summer culinary experiences, given the right moments with the right people, have the same effect. Two California rosés, one from JNSQ, the other from JUSTIN Vineyards, are memory-makers of the season.
Crisp rosés go well with any summer meal, especially seafood.
JNSQ rosé cru was recently introduced in a bottle adorned with a signature rose glass stopper to resemble a classic perfume bottle. “We knew our core consumer had an appreciation for quality, craftsmanship and functionality, so we developed a premium wine that would not only stand out on shelves or on your at-home bar cart, but also be the rosé you keep coming back to year-round,” says Clarence Chia, senior vice president of marketing, e-commerce and direct to consumer for JNSQ Wines and JUSTIN and Landmark Vineyards. “It was designed so that it could become a keepsake long after the wine inside has been enjoyed, and be used for displaying olive oils, bath salts or even a bouquet of flowers.”
JUSTIN rosé is crafted from one of the most recognizable grape varieties grown in Provence, syrah.
Chia says the rosé, blended from premium California grapes in carefully selected vineyard blocks, features a delicately complex yet balanced taste. With this grenache-forward wine, expect subtle floral notes, with hints of strawberry, Bing cherry (the fruit that originated in the Pacific Northwest) and white peach; the finish is crisp and light, perfect among picnic essentials or poolside.
Scott Shirley, winemaker at JUSTIN Vineyards in Paso Robles, says oenophiles will immediately understand the pedigree of the rosé his team crafts. “When Provençal-style is used to describe a rosé, many consumers may correctly think of the pale pink-hued, delicately fruity wines of Provence,” he says. “The fact that JUSTIN rosé is made with one of the most recognized grape varieties grown in Provence— syrah—is another acute similarity. When I use the term in regards to winemaking, however, I’m referring directly to the gentle pressing of whole grape clusters grown with the specific intent of making our JUSTIN rosé.”
The winemaker says the vineyard is farmed—and harvest decisions are made—with a distinct flavor profile in mind. The rosé is deliberately lower in alcohol than JUSTIN’s red blends (the vineyard specializes in Bordeaux-style varieties), and Shirley says it shows its versatility “through its approachability either at the beach, with a meal or even as a ‘welcome home’ after work.” Expect notes of kiwi, wild strawberry and red apple, a fragrant combination achieved by hand-picking the fruit and following a press technique designed to pull the right amount of hue from the grape skins. The taste is crisp, restorative and light, a flavor to ride out the heat and usher in a new summer anthem. After all, a glass raised is a memory served.
