2018 Rose

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2018 Rose
2018 Rose
This wine was crafted for its drinkability and balance between fruit and lively acid qualities, ready as a fresh and crisp wine for warm summer days. Flavors of pink cherries, strawberries, and a hint of rhubarb make this wine irresistible. Dry rosés are gaining momentum among wine consumers as high quality yet approachable wines.
Flavors of pink cherries, strawberries, and a hint of rhubarb.
87 Points with Robert Parker’s Wine Advocate.
Tasting notes
Raspberries and pink cherries on the nose give way to dragon fruit and strawberries on the palate. Perfect for drinking on its own or with a light brunch, it also pairs well with several dishes, including spicy Thai food and fine sushi.
Production notes
An early and healthy canopy growth allowed for intentional stress to be placed on the vines during the summer. This stress, achieved by limiting irrigation during key ripening periods, produced complex flavors and rich hues in the berries. Jim Shumate patiently drew beautiful dragon-fruit coloration from these Syrah grapes before pressing the juice off of the skins and barrel fermenting the whole batch.
Download Wine Notes
VarietalGrenache, Mourvèdre & Viognier
Varietal Composition43% Grenache, 42% Mourvèdre, 15% Viognier
AppellationPaso Robles
VineyardPomar Junction
Acid7.2 g/L
Aging5 Months Neutral Oak
Residual Sugar0.39%
Wine StyleDry Rosé
Volume750 ml
Bottling Date01/14/2019
Cases Produced251
Made entirely from hand-picked, estate-grown grapes from the hillsides of our Pomar Junction Vineyard with limestone shale rock soils. The cooling Templeton Gap breezes moderate summer temperatures and combine with our Linne Calado soils for ideal high quality wine grape growing conditions.
Jim Shumate, Winemaker
A native of Southern California, Jim's first wine job was working in the barrel room at Meridian Vineyards, where his budding career was greatly influenced by legendary winemaker Chuck Ortman. After several vintages with Meridian as Senior Lab Technician and Senior Barrel Technician, Jim moved on to become Cellar Master and Consulting Winemaker at Templeton Wine Services (where he first met Pomar Junction CEO, Dana Merrill). From 1999 to 2008, this full-service processing facility afforded Jim the opportunity to work with a wide range of varietals, styles and volumes – from small, high-end lots to several-thousand-case productions.
While making wine for Templeton Wine Services, Jim was also busy working toward a degree in Enology at Cal Poly University. His involvement at Cal Poly eventually led to an invitation to develop and manage the Cal Poly pilot winery which opened in 2008. As Cellar Master, Winemaker, and Lecturer for the new campus winery, Jim instructed students on procedural operations of all winery equipment, demonstration of lab analysis and interpretation of results. Additionally, Jim co-taught advanced enology classes, operated and repaired all winemaking equipment, and established a new bottling line for the campus winery. After several vintages of hands-on teaching from fruit to bottling, Jim took the position of Winemaker at Pomar Junction in July 2011.
He lives in Paso Robles with his wife and children.
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Price $25.00 / per bottle
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