Wolffer Estate Rose
Wolffer Estate Rose
Wolffer Estate Rose

Wolffer Estate - Rose 2025 750ml

Regular price$18.99
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Type

Rose Wine

Style

Rose

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Wolffer Estate Estate Rose 2025 delivers the quintessential beauty of maritime terroir with understated elegance. As part of the Gold Label Collection, this bottling stands as an exceptional showcase of Long Island winemaking. The unique combination of Bridgehampton loam soil and Atlantic Ocean breezes mimics classic European growing environments. This climate helps achieve a perfect harmony between fruit ripeness and natural acidity. A hot, dry summer promoted small berry size, resulting in remarkable flavor concentration. Winemaker Roman Roth harvests the fruit in precise waves to capture the peak flavors of each grape variety. The juice undergoes a controlled, slow fermentation followed by twelve weeks of aging on the fine lees to establish its complex structure.

The finished wine shines with a radiant, delicate ruby and medium copper hue. An expressive nose reveals classic floral aromas of honeysuckle and wild strawberries, accented by hints of violets and a creamy yeast character. On the palate, the wine is bone-dry and generous. Vibrant acidity balances the beautifully concentrated red fruit and crisp minerality. Malolactic fermentation is entirely avoided, which preserves a remarkably lively and invigorating mouthfeel. Fine, subtle tannins ground the mid-palate, leading into a long, savory finish that lingers effortlessly.

This estate bottling provides superb competitor differentiation by offering immense dimension and textural depth while remaining an accessible value. It easily outshines simpler, one-dimensional regional pink wines. Highly versatile at the table, this dry rose transitions seamlessly from casual outdoor gatherings to formal dinner pairings. It serves as an impressive addition to any contemporary wine collection or seasonal entertaining lineup.

Country

United States

Region

New York

Sub Region

Long Island

ABV

12.5%

Production

Grapes destemmed and pressed; juice settled at 40°F followed by a slow three-week fermentation at 62°F; aged on the lees (sur lie) for 12 weeks; malolactic fermentation avoided