The raspberries for our Framboise are from bucolic Mount Vernon, Washington. With majestic Mount Baker in the distance, our raspberries are sourced for Pacific Rim from Mike and Jean’s Berry Farm. The clone, or variety, of the raspberry is grown exclusively for Pacific Rim Framboise — called the Morrison variety, the raspberry is exceptional due to its low bitterness and abundant flavors. Framboise is incomparable on its own or as a complement to any dessert. The bright raspberry flavors dance on your palate and serve as either a wondrous liquid dessert or complement to your favorite treat. We strongly recommend that you explore with Framboise, savor on its own, pour liberally over your favorite dessert (chocolate cake and cheesecake respond quite favorably) or mix into your preferred beverage (Framboise enhances all manner of cocktails). You can even use Framboise as a filling ingredient in your most excessive dessert recipes.
We make this wonderful liqueur-like fortified raspberry wine from fresh raspberries. A fraction of the raspberry juice is fermented on its own while the vast majority of the raspberries are infused in neutral grape alcohol extracting all the flavors and color from the berries. The infused fraction is mixed for 45 days, pressed off and reunited with the fermented fraction. The blend is then aged for six months to allow for maximum settling and clarity.
Bottle size: 375ml
Grape Varieties: 80% Morrison (our own clone of Raspberry), 20% Meeker
First released by Randall Grahm of Bonny Doon Vineyard in 1992, Pacific Rim Dry Riesling quickly gained a loyal following among Riesling lovers. Known for its fresh and bright characteristics, the wine was a welcome alternative to over-oaked, one-dimensional white wines. As the American palate evolved in recent years toward wines with greater complexity and crisper acidity, the popularity of Pacific Rim Dry Riesling grew.
Demand and enthusiasm for Pacific Rim Dry Riesling continued to gain momentum — and the excitement around the wine inspired a radical idea… the creation of a winery exclusively dedicated to Riesling. In August of 2006, a small band of Bonny Doon expats moved to the Northwest from California with a common desire to craft the best Riesling in America… thus, Pacific Rim became its own winery.
At Pacific Rim, we are passionate about Riesling (in fact, nearly 90% of Pacific Rim’s production is comprised of Riesling wines); we are passionate about crafting world-class Riesling; and we are passionate about extolling the wondrous virtues of Riesling.
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If the maker comes on… How does this compare to Lehua? I have a single bottle of it left from a case purchase. It is from the same winery on Maui but about 8 or 9 years old. It aged well much like a port.
I don’t have any background with this style of wine, but when I read that it goes well with some ice creams and cakes, I decided to take it to a nearby home-made ice cream parlor and tried it with a few of the flavors and the home-made bowl-cones, and shared it with my wife and mother, who’s visiting (and who actually transported it from cold nyc to warm brazil, where we’re spending time right now. Perfect timing for this!)
The wine seems too thin to apply as a syrup after the fact, but if I had made a cake specifically for this, it’d probably work nicely. So in lieu of that we tasted by having a bit of ice cream and then having a small sip.
Caramel + Fleur de Sal: Warm in the mouth, full raspberry flavor comes out, less grape.
Passion Fruit Mousse + Chocolate chunks: The raspberry flavor is less clear when competing with another tart flavor, the grape comes from the tongue and a bit of alcohol comes through the nose.
Chocolate with orange peel: Deep raspberry flavor, the bitterness of the chocolate mellowed the alcohol nose.
Pineapple + lemongrass sorbet: The flavor of the pineapple and lemongrass worked against the raspberry, and this tasted like a mild syrupy grape, nice but no red berry flavor.
The best part was by far the bowl cone. The cone here is home-made - crisp and buttery with a bit of cinnamon and clove, and the wine brought out the spices and the spices brought out the raspberry and moderated the bit of alcohol.
After some tasting in the tropics, I’d recommend this for colder regions where it’s the right season for chocolate chip cookies, adding it on top of a tiramisu, a flourless chocolate cake etc. It really benefits from spices that go into baking.
The flavor is strong and the alcohol is present, but I think it works well with clove and cinnamon.
The above mentioned Wine Enthusiast review:
(note it is 10 years old)
90 Points Best Buy
This is made by fermenting raspberries to about .5% alcohol, then adding grape spirits to produce a hybrid between liqueur and wine. Intensely fragrant, with 16.5% alcohol and 16% residual sugar. The raspberry flavors are concentrated and pure, with amazing persistence. Use this in cocktails, or mix it with bubbly.11/1/09 PG
Wording from the WA review, no idea the date/reviewer:
The N.V. Framboise is eerily similar to the great raspberry wine once made at Oak Knoll Winery in Willamette Valley (which I jokingly referred to as the Yquem of fruit wines). Very sweet but loaded with acidity, this is a totally pleasure-bent beverage best served over vanilla-flavored Gelato.