# Monterey Pinot Noir Rosé (2025)

- **Producer:** La Crema
- **Colour:** rosé
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €19
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** orange, blossom, raspberry, strawberry, peach, grapefruit, cream, butter

## About this wine

La Crema, originally founded in 1979 as La Crema Viñera, is a pioneer in cool-climate California winemaking. Based in the Russian River Valley, the estate has spent decades exploring the windswept, maritime-influenced vineyards of the Central Coast. This dedicated rosé is sourced from the cool benchlands of Monterey County, where the deep underwater canyon of Monterey Bay funnels cold Pacific air and heavy morning fog through the Salinas Valley. This extreme climate extends the growing season, allowing the Pinot Noir grapes to develop complex flavors and retain vibrant natural acidity. The Monterey Rosé program was launched to showcase how structured, elegant, and serious rosé can be when treated with boutique, cool-climate viticultural standards.

## Interesting facts

- La Crema was founded in 1979 as La Crema Viñera, which translates to 'best of the vine.'
- The winery uses a massive solar array and Tesla Powerpacks to supply 65% of its electricity.
- This is an 'intentional' rosé, meaning the grapes are grown and harvested specifically to make rosé.
- The vineyards are cooled by the 'Blue Grand Canyon,' a deep underwater trench in Monterey Bay.

## Food pairing

This crisp rosé thrives on its high acidity and vibrant red fruit profile. The bright acidity cuts through the richness of fatty seafood like salmon and creamy cheeses like brie, while the delicate fruit flavors complement sweet, light proteins like crab and shrimp without overpowering them.

## Wine making process

This wine is crafted as an intentional rosé rather than a saignée byproduct. Grapes are harvested early to preserve high natural acidity and fresh fruit flavors. Upon arrival at the winery, the fruit is hand-sorted, de-stemmed, and subjected to a brief, gentle cold soak to extract delicate color and aromatic precursors. The grapes are then whole-cluster pressed. Fermentation takes place primarily in temperature-controlled stainless steel tanks (approximately 96%) to preserve the bright, primary fruit characteristics. A small portion (around 4%) is fermented in neutral French oak barrels to add texture, mid-palate weight, and complexity. The wine is aged briefly on its fine lees before final blending and bottling in the spring following harvest.