Medium copper color; strawberry, raspberry, watermelon, white peach, cherry, red plum, apricot, spring flowers, minerality on the nose and palate.
Dry; no tannins, refreshing acidity (3.11 pH). Light body. Juicy. Balanced, engaging mouthfeel. 100% pinot noir grapes from San Barbara County. The maker keeps its method very close to the vest, so details are scarce. This very likely fermented in stainless steel and did not see oak at any time. Pure and precise effort. 14.3% ABV
Vittorio Sattui immigrated to the United States from Genoa, Italy in 1882 and opened his winery in San Francisco in 1885. The Sattui family ran a successful business until Prohibition forced closing their business. In 1975, Vittorio’s great grandson, Dario Sattui, decided to re-establish the business. The website notes Dario dreamed of “creating a ‘Napa D’Italia,’ a place to experience a taste of the good life. It was the 46th winery to open in the Napa Valley since Prohibition, and today it boasts impressive rustic Italianate architecture, lush hidden gardens, expansive picnicking grounds, beautiful vineyards, a stone winery and tower, barrel room, museum, artisan deli & marketplace, salumeria, gelateria, and multiple event spaces.”
V. Sattui Winery Rosato di Pinot Noir, Santa Barbara County 2022 is an upscale rosé made by an esteemed Napa winery that only sells on premises, through its wine club, or online. Clean, precise, fruity, engaging. Difficult to get, but worth the effort. Works nicely as an aperitif. Pair with grilled shrimp, prawns; lobster and crab dishes; light fish—grilled or poached salmon, halibut, sea bass. Roast chicken, turkey; light pork dishes. Creamy pasta dishes, risotto, paella. Grilled artichokes, light salads with vinaigrette dressing, fried zucchini. Cheese—fresh mozzarella, burrata, feta, havarti, goat cheese (humboldt fog), mild cheddar, goat gouda, comté. Avoid strong, funky, overly pungent cheese that can overpower the delicate nuances of rosé of pinot noir. $37
