Winery Rancho Guejito VineyardRockwood Rosé
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This wine generally goes well with
The Rockwood Rosé of the Winery Rancho Guejito Vineyard is in the top 0 of wines of San Pasqual Valley.
Details and technical informations about Winery Rancho Guejito Vineyard's Rockwood Rosé.
Discover the grape variety: Monastrell
Powerful, structured reds with an almost black inky hue, firm tannins and a dense palate, with intense aromas of ripe black fruits (blackberry, plum), candied cherry, garrigue, Mediterranean herbs, black pepper, leather, liquorice and animal notes. Fine ageing potential, high-alcohol solar wines. Star of Jumilla DO, Yecla DO, Bullas DO and Alicante DO in south-eastern Spain. Spanish synonym for Mediterranean mourvèdre, identity signature of sunny Spain.
Informations about the Winery Rancho Guejito Vineyard
The Winery Rancho Guejito Vineyard is one of of the world's greatest estates. It offers 7 wines for sale in the of San Pasqual Valley to come and discover on site or to buy online.
The wine region of San Pasqual Valley
Pioneer California AVA (1981, 4th US AVA, narrow valley 29 km north-east of San Diego at 33°N, poor draining granite soils, Mediterranean with cooling Pacific afternoon breezes). Syrah and Viognier are the Rhône flagship varieties — Syrah as a full-bodied red with spicy peppery notes, Viognier as an aromatic white with peach and apricot. Grenache, Merlot, Sangiovese, Tempranillo and Mourvèdre as Mediterranean complements.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
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.
