What the critics are saying about SoloRosa...

SoloRosa 2004 Rosés

Sunset Magazine Western Wine Awards,  September 2005
Best Food and Wine Pairing
SoloRosa Dry Rosé with Taylor's Refresher Ahi Tuna Burger
"Pear and green apple notes in the rosé, with a wild complement of strawberries and grapefruit, set off the seared tuna. Ginger wasabi mayo and Asian slaw spark the wine's lemony finish."

USA Today, March 2005 (Jerry Shriver)
"SoloRosa makes an unapologetic statement for rosé as a full-flavored wine. It’s a spicy blend of Sangiovese and Merlot that has caught on with critics and consumers."

Chris Kassel, Detroit Free Press
SoloRosa, California, 2004
It's the best American rosé on the market. Flush with translucence, this dry, juicy gem is huge on the nose with shivery grapefruit, rose petals, sly minerality and freshly crushed strawberry and cherry flavors.

Wine Spectator, June 30, 2005
SoloRosa is the only rosé featured in the magazine's "Independence Day Indulgence."

Looks, smells and tastes like an underripe strawberry, which works well in this style of rosé, as the acidity keeps the flavors lively and refreshing. Sangiovese and Merlot. Drink now. 2,300 cases made. —J.L.

Leslie Sbracco, Epicureous.com
Perfect Pinks….2004 SoloRosa Rosé, California
This gorgeously structured, complex blend of Sangiovese and Merlot is a wine that will have even die-hard red drinkers swooning for dry rose. With red berry aromas exploding from the glass, SoloRosa reaches the pinnacle of pink power.

Anne Schamberg, Milwaukee Journal Sentinel, July 3, 2005
The pretty 2004 SoloRosa is at the top of the heap when it comes to California pinks. With its bright acidity and round mouth-feel, it convincingly argues the case for dry rosé as both an appealing aperitif and a versatile food wine.

Fred Tasker, Miami Herald
2004 Solo Rosa Rosé, California (sangiovese, merlot): strawberry color, tart orange and tangerine aromas and flavors, dry, very rich, full-bodied, crisp.

Ben Giliberti, Washington Post, July 6, 2005
SoloRosa 2004 Rosé: Unusually powerful for a rosé, this tangy blend of sangiovese and merlot is one of the few that will match up not only with seafood and shellfish, but also with meat dishes such as barbecued ribs and grilled burgers. Though meant to be consumed now, this offering could prove interesting if given a year in the cellar because of its intensity.

DallasWine.com
Seriously Pink Wine
SoloRosa: Fresh and bone dry.

Laurie Daniel, San Jose Mercury News
The 2004 SoloRosa ($15), a 50-50 blend of Napa Valley sangiovese and Lodi merlot, is crisp, spicy and refreshing.

Mike Dunn, Sacramento Bee
The first and foremost is SoloRosa, the sturdy and complex rosé he and his winemaker, Daniel Moore, began to make commercially four years ago. It's a 50/50 blend of sangiovese from Atlas Peak in the Napa Valley and merlot from Lodi.

Now in its fourth vintage, SoloRosa is one of California's more critically acclaimed rosés, consistently drawing praise for its fruitiness, firmness and zest.

Taylor Eason, Cuisine/Corkscrew
Solo Rosa 2004 Rosé California These guys only make rosé, and damn, do they make it well. It's flirty and fun with unusual full-bodiedness. Gorgeously ripe strawberry and raspberry complete this fabulous wine. (4 stars)

Paul Gregutt, Seattle Times
2004 Solo Rosa ($15). California-made, barrel-fermented, half merlot and half sangiovese. Distinctive and grassy as a young sauvignon blanc.