Our 2017 Sparkling Rosé has aromas of strawberry, watermelon, and a floral note with flavors of strawberry, cranberry and citrus. This sparkling wine is nicely balanced with the flavors carrying through the mid-palate to the crisp, clean finish.
It was the dream of a young Dutch immigrant to grow quality grapes and produce truly outstanding wines. After his arrival in the United States shortly after World War II, John Van Ruiten Sr. settled in the Lodi area. His desire to own was quickly realized when in the early 1950’s, and with his personal “sweat equity,” John bought his first vineyard property. He then planted Zinfandel vines and began growing wine grapes in the Lodi Appellation.
The Van Ruitens believe that hard work and an uncompromising commitment to producing top quality grapes and award-winning wines are the cornerstones of their business.
Five decades later, the Van Ruitens farm over 800 acres of wine grapes, with only their optimum fruit destined to carry the family name. After more than fifty years, their ambition became a reality, as the Van Ruiten Family Winery was built just prior to the 2000 harvest. Two generations of the Van Ruiten family now work together to tend the vineyards and manage the winery.
AZ, CA, CO, DC, FL, GA, ID, IA, MI, MN, MO, MT, NV, NM, NY, NC, OH, OR, SC, TN, TX, VA, WA, WI, WY
FedEx Ground: Monday, September 17th - Wednesday, September 19th
WTF NO PA? I WOULD HAVE BOUGHT 2 CASES! We do brunch every weekend, fizzy wine is a must, fizzy rose (or more of the Amarita with the crown cap, or similar) are very much wanted. Both? Fuck yes. Except no PA. Buzzkill state, damnit!
@CorTot@klezman I haven’t had the Brut Rose’ from TJs, but I assure you the VR Sparkling Rose’ is one of our most popular wines in our tasting room. The base wine of Sirah is something special, and this is the key to making good sparkling wines - quality base wine. Keep in mind this is a single vintage 2017, not sure if TJs version is vintage dated.
@rpm When i saw today’s offering, and the fact the last comment was from none other than rpm, I thought this was going to be a slam dunk! Guess I’ll have to wait for your research…and any comments from our friendly rats!
@mrn1@rpm the charmat method is common for California sparkling wines - it’s the most economical and consistent way to get sparkling wines produced for this price. Keep in mind we make the base wine which is 100% sirah. The wine is quite dry (not sweet), the RS is more for mouthfeel and balance than sweetness
Please note that Van Ruiten Family Winery is a winery that was on our list of wineries recommended for this year’s Tour by our Local Consultant. It is no reflection that we did not end up stopping there and it is definitely on the short list of Lodi wineries that may well be on the list for the next Lodi & Amador Magical History Tour.
Very reasonable choice: Weibel is one of the better Charmat process producers in California.
Charmat process sparkling wine got a bad reputation in the '70s and thereafter (most people didn’t even know from sparkling wine types before that…) as a result of the proliferation of very bad, rather sweet, bulk process sparklers - Andre being the best known among the more serious offenders and the perpetrator of “Cold Duck” which was (is?) a notoriously bad red bubbler that put many winos off red sparkling wine for life.
Charmat is popular because it’s cheap, efficient and reliable. There’s also an intermediate process, known as the ‘transfer’ method, but it’s no longer used much: secondary fermentation in bottles, but being disgorged into tanks for dosage and bottling for sale. Typically transfer method sparklers spent 6 months in secondary fermentation, where traditional methode champenoise sparklers are at least 2 years on the yeast for secondary fermentation.
@rpm Ah, well said OB1… you are quite knowledgeable in the process. Remember, we send our base wine to Weibel, we don’t simply label their wine. This is a key point I wanted to make sure is clear. We make quality wine with good scores in the trade magazines. Our other varietals consistently get 88+ pts. This sparkling rose’ has received gold and silver medals in regional rose’ competitions.
@Boatman72@mrn1@rpm please, please, please come by and see us. We have live music on our patio Sundays from 1pm-5pm May through October. Good times guaranteed! If you stop in you’ll most likely get to meet some of the family, wine making team, etc
@kaolis the RS is more for mouthfeel than sweetness. The wine isn’t sweet. Don’t let the color fool you. We make the base wine which is 100% sirah - we pick early in the season to ensure there is enough acid to balance the final sparkling wine. In fact, we just finished picking sirah that we will use in our 2018 sparkling rose’ - it’s usually the first grapes that come in when we start harvest.
@CorTot@kaolis Ah Sirah or Syrah… which is it. I’ve always spelled this grape Syrah until our winemaker John Giannini corrected us at the winery… John is a former oenology professor and head wine maker at Fresno State - he says the correct spelling is Sirah here in the US. In France, it’s Syrah… In Australia, it’s Shiraz. So, we’ve been spelling Sirah since John came on board full-time almost 3 years ago… hope this helps…
In for a case. I agree with @klezman that the TJ’s Brut Rose will be a good benchmark for this wine but I expect that at the very least it will be good enough for Chambongs and Mimosas and probably much better than that.
Thanks to VR Winery for their participation and also for working with WD to come up with this offer!
Good call on this being a Charmat wine. I’ve had some good ones - Charmat method is actually the only one I’ve ever seen for sparkling Icewines. There’s too much sugar in the wine to even try a meaningful secondary fermentation in bottle. The bead and bubbles won’t be the same as a traditional method, but can still be excellent.
For those keeping score, the TJ’s version is traditional/Champenoise method.
I do like the idea of, essentially, a Syrah rose bubbly. But I’d still like tasting notes!
This does sound good. I was concerned about the bulk process (as mentioned, brings to mind memories of wretched $4 “champagne”). I appreciated the discussion of the details of how/where it’s done and why it’s OK (maybe even preferable) for this wine. The fact that it is 100% varietal and single-vintage is a definite bonus. I have enjoyed very good Syrah rose from Washington state where I live. Including one from the enology program at the college in Walla Walla when I toured there. The rose’s I’ve had from here are still, not sparkling.
Hey guys. I wanted to clarify something in one of my responses yesterday regarding the spelling of Sirah versus Syrah of the wine. I discovered today that I was wrong, and that I had it totally wrong. The correct spelling is indeed Syrah, and Sirah is used in the varietal Petite Sirah. That is totally my bad and I apologize for the confusion. Hopefully everyone enjoys the wine and thank you for ordering!
My name is John Giannini. I was just informed that I was mentioned on this forum as saying the correct spelling for Syrah is Sirah. That is completely incorrect. I have never said that or thought it. I once corrected the spelling of someone who wrote Petite Syrah and told them it is Petite Sirah. I just wanted to set the record straight.