Winery Plum Creek - Palisade Rosé

Winery Plum CreekPalisade Rosé

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Palisade Rosé of Winery Plum Creek is a pink wine from the region of Colorado.
This wine generally goes well with

Details and technical informations about Winery Plum Creek's Palisade Rosé.

Winemaker
Doug Phillips
Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Huxelrebe

Aromatic, muscaty whites with a golden robe, ample body, moderate acidity and signature notes of muscat, elderflower, exotic fruits and honey. Star of Spätlese, Auslese and botrytised Trockenbeerenauslese. Grown in Rhineland, England and Czechia for sweet and luscious whites; achieves noble rot reliably. White grape bred in 1927 by Georg Scheu in Alzey (chasselas × courtillier musqué).

Last vintages of this wine

Palisade Rosé - 0
In the top 100 of of Colorado wines
Average rating: 3.911110

The best vintages of Palisade Rosé from Winery Plum Creek are 0

Informations about the Winery Plum Creek

The winery offers 25 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Colorado

The Winery Plum Creek is one of of the world's greatest estates. It offers 18 wines for sale in the of Colorado to come and discover on site or to buy online.

Top wine Colorado
In the top 65000 of of United States wines
In the top 250 of of Colorado wines
In the top 20000 of pink wines
In the top 500000 wines of the world

The wine region of Colorado

American Far West vineyard at extreme altitude (1,200-2,000 m), among the highest in North America. A dry continental climate with strong thermal swings signing tension and freshness. Firm Cabernet Sauvignon reds with signature notes of blackcurrant, black cherry, cedar and menthol, tight tannins. Round, fruity Merlot (plum, cocoa), peppery Cabernet Franc.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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