WTN: 2007 Syncline Rosé

Since tasting the previous vintage of Syncline Rosé last summer, I have been anxiously awaiting this new release, because a friend ordered a case to share with me. The 2007 Syncline Rosé (Columbia Valley, $14.75, 13.8% ABV) released the first week of April. It is a saignée of 41% Grenache, 25% Cinsault, 21% Mourvedre and 13% Counoise. The wine is loaded with bright strawberry and watermelon flavors; wonderfully fruity, yet nicely complex. This wine disappears quickly, so now is the time to buy it.

-- Clark

[Jenise]

What's the dryness on this wine, Clark? I'm convinced that I've had a Syncline rose in the past, finding it rather on the huge side with a bit too much RS. But I can't find my own note on it, so I could be wrong.

What's the dryness on this wine, Clark? I'm convinced that I've had a Syncline rose in the past, finding it rather on the huge side with a bit too much RS. But I can't find my own note on it, so I could be wrong.

Jenise, I held off responding to your question until hearing back from the winemaker (James Mantone). My impression has been that the alcohol level (13.8% ABV) indicates the sugars have been fully converted. The vibrancy of the fruit and lack of meaningful tannin to dry the mouth then produces the false impression of an off-dry wine. I have run into this before with the Chinook Cabernet Franc Rosé, thinking it also had some RS. However, that winemaker (Kay Simon) also told me it was fully fermented.

Here's what James had to say:

Ok, there is a tiny amount of RS, about 0.07%. This is about the maximum capacity of yeast to ferment (occasionally you can get less than 0.05%, but that’s splitting hairs). Otherwise, there is a large expression of fruit that can contribute to the impression of sweetness.

So, this now raises a question in my mind. Is wine with less than 0.1% RS considered to be dry or off-dry? Would any of our WLDG winemakers care to comment on this with your firsthand experience?

-- Clark

My lingering impression from a tasting a few weeks ago is that the wine is not sweet. Rose isn't my thing but I thought this one relatively good and bought a bottle for the summer. The consensus of the people I was tasting with was that this is an above average rose.

[Jenise]

My lingering impression from a tasting a few weeks ago is that the wine is not sweet. Rose isn't my thing but I thought this one relatively good and bought a bottle for the summer. The consensus of the people I was tasting with was that this is an above average rose.

I should make it clear that my bottle was several years ago, likely an 03 (and possibly the source of the extra sweetness, being such a ripe year).

I should make it clear that my bottle was several years ago, likely an 03 (and possibly the source of the extra sweetness, being such a ripe year).

I definitely caught the fact that your experience with this wine was not current. Interestingly enough, the fellow that sold the case of wine to my friend told her he thought it was a bit sweet. I formed my counter opinion after trying a bottle two weeks ago, but thought it would be a good idea to hear the winemaker's feedback.

In any case, it is definitely one of the nicest domestic Rosé wines I have tasted, and I am glad I have a handful of bottles left to enjoy this summer.

-- Clark

[Jenise]

Here's what James had to say:

Ok, there is a tiny amount of RS, about 0.07%. This is about the maximum capacity of yeast to ferment (occasionally you can get less than 0.05%, but that’s splitting hairs). Otherwise, there is a large expression of fruit that can contribute to the impression of sweetness.

Thanks for asking the winemaker. You know what, though, I'm aware of the deceptive impression of sweetness in rose, and can usually taste around that. Chinook, as you mention, usually presents as sweeter than the numbers say it is. But even with all that, the Syncline I think I remember seemed just far enough beyond my limit for sweetness that I wouldn't have repurchased--and I may be blaming the sweetness where I should be blaming lower acidity. A tiny bit of RS can certainly loom larger in a wine with low acids. In its favor, however, was the color: it was the most fabulous, almost electric kool aid color of pink I've ever seen in a rose, though.