The A by Acacia Rosé captures the intense fruitiness of the deliciously ripe grapes. “I chose predominantly Grenache grapes for the blend because their summery flavors—strawberry, watermelon, wild cherry and cranberry—make the perfect rosé,” says A by Acacia Winemaker Reggie Hammond. Hints of mineral and hibiscus flower tea add complexity, while the ripe, juicy flavors give the impression of sweetness, yet the wine is dry. This European-style rosé wine circles the globe in food pairings: Spanish tapas and paella; grilled sausages with ratatouille or salade niçoise from the south of France; Thai chicken salad; or a picnic of Northwest smoked salmon with organic greens, hazelnuts and fresh blueberries.
Winemaker Reggie Hammond wanted to craft a dry rosé for A by Acacia because it is a wine that can be enjoyed with a broad variety of foods through every season of the year. Grenache is the perfect grape for the core of the wine’s blend. A transplant from southern Europe, Grenache excels in many of California’s winegrowing regions that boast similar soils and climate. After searching the state for ideal sites, Reggie selected a large percentage of the blend from Grenache vineyards in California’s Tracy Hills and Lodi AVAs. He enhanced the wine’s elegance and spice by adding Pinot Noir and Syrah from the Central Coast AVA.
Almost all red wine grapes have clear juice, so the color of the wine depends on the length of skin contact. To achieve the delicate pink hue of our A by Acacia Rosé, Reggie gave the juice eight to 10 hours of skin contact before gentle pressing. A three-week-long cold fermentation at 55 degrees Fahrenheit captured the layered fruitiness of the wine. To retain the fruit-focused expression, the wine is not oak aged.