JoieFarm Rosé 2010

JoieFarm

Rosé 2010

Naramata, BC

$20-24  +426551  available at winery or select specialty stores

www.joiefarm.com

 

Sensory signs of spring: Fragrant cherry blossoms. Tender asparagus. Waking up to chirping birdies. Sipping JoieFarm Rosé.

Ok – so that last one might be personal preference, but that’s my spring starter. This year on the coast it seemed to take a little longer for me to crack that screwcap, but the sunshine seems to be besting the raindrops this week and I can’t wait any longer.

Anyone living near a BC wine region remembers that the 2010 vintage was challenging. A cool, late spring, short summer and chilly September (hail!) affected the grape from budburst to harvest. With the 2010 whites and roses hitting our shelves now, expect to see bright and zippy acid and focused and intense fruit flavours. Quantities will be down, but quality from practiced vintners (like JoieFarm’s Heidi Noble and Michael Dinn and team), will be there. Heidi and Michael’s interest is focused exclusively in the grape varieties of Alsace and Burgundy – an excellent fit the cool-climate, marginal growing region the Okanagan.

As evidenced by the newest release of Rosé. More Pinot-heavy this vintage, the blend is 53% Pinot Noir, 25% Pinot Meunier, 12% Gamay and 10% Pinot Gris. Slightly off-dry as always, this fragrant rose is wild strawberry, black cherry and mineral on the nose. The Pinot backbone casts structure and tannin shadows on the medium bodied palate, with fresh flavours of black cherry, raspberry, citrus and soft spice. Bright fruit and lean acid throughout, this is a very food friendly pour – from salads to salmon to pork – en plein air please. Bring on the sunshine!

Others agree – earlier this week it was announced that this wine was awarded Best Rosé Wine in Show at the 30th Annual Riverside International Wine Competition in Temecula, California.

 

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JoieFarm Rosé 2010

More Pinot-heavy this vintage, the blend is 53% Pinot Noir, 25% Pinot Meunier, 12% Gamay and 10% Pinot Gris. Slightly off-dry as always, this fragrant rose is wild strawberry, black cherry and mineral on the nose. The Pinot backbone casts structure and tannin shadows on the medium bodied palate, with fresh flavours of black cherry, raspberry, citrus and soft spice. Bright fruit and lean acid throughout, this is a very food friendly pour – from salads to salmon to pork.

Written By:

Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade.\r\n\r\nIn addition to her work with EAT, she is a Wine Critic and National Judge for ...

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