Riviera Rosé is a blend of Grenache, Counoise, Syrah, Mourvedre and Cinsault, made from grapes from our own vineyards in the Los Olivos District as well as other carefully selected vineyards. Riviera Rosé is a blend of Grenache, Counoise, Syrah, Mourvedre and Cinsault, made from grapes from our own vineyards in the Los Olivos District as well as other carefully selected vineyards. Color: A slightly darker pink than a very pale pink like ballet shoes.
Aroma: Very fragrant aroma of strawberry and mandarin orange with floral aroma and subtle aroma of passion fruit and orange blossom. It was bottled immediately so it is full of aroma.
Taste: Dry with a refreshing acidity, the wine dances in your mouth. Just the right amount of fruitiness, with raspberry flavors, a hint of rhubarb, sweet tartness, and a dry, savory finish. This is a lively wine with a balanced fruitiness that balances the mouthwatering acidity. Santa Barbara County had ideal weather in 2022, with mild summer temperatures, until the Labor Day heat wave. Early-ripening varieties were harvested before the heat wave arrived, or just as it began to arrive. After that, rain came and the temperature subsided, allowing the remaining harvest to wait for the flavors to reach their optimum. This weather allowed us to make wine from grapes with great flavors and rich aromas.
Although the harvest was slightly lower than average, we are very happy with the quality of the 2022 wines. Fermentation and aging: Each variety is harvested for rosé wine (low sugar, high acidity, light color), most of the grapes are pressed immediately after harvest, and the juice is transferred to stainless steel tanks and fermented at low temperature to maintain freshness. After fermentation, the saignée wines of Counoise, Syrah, Mourvedre, Cinsault and Grenache are blended. The saignée is a slightly pink-colored wine extracted from the must immediately after crushing. In order to give a fresh and lively feeling and to minimize the amount of SO2 added, carbon dioxide produced as a by-product during alcoholic fermentation is dissolved in the wine in an amount about three times that of normal still wine. The liquid surface is covered with SO2, which is heavier than air, every time the wine is poured, which also acts as a natural antioxidant and makes it easy to drink by the glass. Doug Margerum first became interested in food and wine after traveling to France and Italy with his parents, who loved to travel. He then trained in both the kitchen and on the floor of restaurants during his high school and college years, deepening his knowledge of food and wine culture. In 1981, when Doug graduated from UCSB (University of California, Santa Barbara), his family bought WineCask, a wine shop and commercial brewing equipment store. Doug then opened a small bistro next to the wine shop, but in 1996, due to the bistro's popularity, he moved WineCask to El Paseo in Santa Barbara and expanded the business. Doug's cooking, which he was involved in creating menus as a sommelier and chef, was based on the experience and knowledge he had gained from the food cultures of various countries around the world when he was young, and was a kind of California cuisine that included elements of Asian and Mexican cuisine. The restaurant has been featured in various media outlets as a place where you can enjoy the best food and wine in a relaxed atmosphere. In 1994, Wine Cask won the Grand Award from Wine Spectator magazine, joining the ranks of restaurants with the world's best wine lists. In 2007, the wine he made as a hobby while running the restaurant became so popular that he sold Wine Cask and decided to focus on running the winery. With a handcrafted motto, Majram Wine Company produces unique wines. In recent years, they have been producing small quantities of high-quality Chardonnay and Pinot Noir under the BARDEN brand. This is a super wine that only Doug, a well-known lover of French wine, could make.