2019 Furthermore Rosé of Pinot Noir
Divvy-Up
80 Points
Tasting Notes
Soft aromas of fresh light cherry and watermelon. Soft and fresh entry with bright acid, white peaches and white flowers. This artisan winery pursues their passion for Pinot Noir and it's various regional expressions throughout California - particularly in areas strongly influenced by cooler coastal climates. Production is limited to roughly 4000 cases annually, but praise for their wines is expansive.
karenhynes
1
Comments
We all know Russian River Valley, don't we?
Quick, think of an AVA for great Sonoma wines. Did Russian River Valley come to mind? At the heart of Sonoma County and roughly heart-shaped, Russian River Valley is home to some of the most well known wineries in Sonoma. Known for its Pinot Noir, Chardonnay and old vine Zinfandel, this AVA is actually quite diverse.
The proximity to the ocean and the cooling fog are two of the elements that make the Russian River Valley an ideal region for growing coll loving grape varietals. But there is a vast diversity in soil types and micro-climates that contribute to very distinctive differences in the wines.
In fact, the Russian River Valley AVA has six neighborhoods that are already being promoted by different winemakers for their unique character. Some that you may begin to see highlighted include, the Middle Reach which is close to Healdsburg, Dry Creek Valley and the Russian River. Fog influences the fruit here with Pinots that are meaty and dark with firm tannin. Directly south is the Ridge. Ideal Goldridge loam soils plus cooling fog make for lush Pinots with red fruit and spice. Green Valley lies to the west, closer to the ocean and somewhat cooler. It's the only neighborhood that is it's own AVA. The Pinots feature red fruit with bright acidity and firm tannin. The Chardonnays are bright with higher acidity and the AVA makes notable sparkling wines.
Read more about the Russian River and it's attractions:
https://www.sonomacounty.com/articles/russian-river-valley-wine-region-and-appellation
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I'm a rosé drinker and this is one of the best I've ever had.
When you sip, you're greeted with a strawberry essence that is not overwhelming or saccharine—essence is the key word (I don't like wines that taste like jolly ranchers). What follows next is a light mixture of the other fruity notes they describe (peach is secondary and lighter).
It's not tart or sour, and has a very smooth finish. I would recommend bringing this to a picnic where the flavor can stand on its own amongst light snacks (and not get overcome by complex dinner flavors).
Thanks for posting. Sounds like a perfect summer rosé.
Gorgeous color
I was able to finagle my way into another PrevView bottle - thanks Divvy-Up PrevView team. BTW it wasn't that tricky, just send them an email with your shipping address and telephone at prevview@divvy-up.com, and a little bit of groveling never hurts.
The Furthermore Rosé of Pinot was a nice surprise, and ideal for the coming summer season. The color was lighter than the Rosé I've been drinking - a pale salmon color - which was was a pretty good foreshadowing for the wine. This is a subtle wine, with hints of Pinot Noir peaking through in a nuanced way. I got some strawberry on the nose, which was reminiscent of brighter Russian River Pinots and some stone fruit.
They describe it as a soft entry in the tasting notes, and it really is. Unlike the Provencal style Rosé, which for me, greets you with both fruit and crisp acidity; the Furthermore is very light on the initial taste. The mouth feel is softer and the stone fruit comes out more on the palate. After that initial taste, then the acidity appears leaving that crisp Rosé finish.
I liked the wine on it's own, but when paired with food my perspective really changed. We paired it with lightly seared Ahi Tuna with a Shoyu glaze and seaweed salad. The fruit flavors stood up to the meal - if possible the stone fruit and berry flavors seemed even richer - and the acidity on the finish was just perfect. In my opinion, this is a wine that would rather sing a duet than perform solo, and it's counterpoint to our meal was really special. I started a DIvvy-Up in San Francisco, hoping there will be some folks that want to share a few bottles.