COLOUR
Rosé
TYPE
Still
VINTAGE
2025
GRAPE
Pinot Noir
PRODUCER
La Crema
REGION
California
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
La Crema, originally founded in 1979 as La Crema Viñera, is a pioneer in cool-climate California winemaking. Based in the Russian River Valley, the estate has spent decades exploring the windswept, maritime-influenced vineyards of the Central Coast. This dedicated rosé is sourced from the cool benchlands of Monterey County, where the deep underwater canyon of Monterey Bay funnels cold Pacific air and heavy morning fog through the Salinas Valley. This extreme climate extends the growing season, allowing the Pinot Noir grapes to develop complex flavors and retain vibrant natural acidity. The Monterey Rosé program was launched to showcase how structured, elegant, and serious rosé can be when treated with boutique, cool-climate viticultural standards.
ALCOHOL
13.5%
AVG. PRICE
€19
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
La Crema was founded in 1979 as La Crema Viñera, which translates to 'best of the vine.'
Fact 02
The winery uses a massive solar array and Tesla Powerpacks to supply 65% of its electricity.
Fact 03
This is an 'intentional' rosé, meaning the grapes are grown and harvested specifically to make rosé.
Fact 04
The vineyards are cooled by the 'Blue Grand Canyon,' a deep underwater trench in Monterey Bay.
FOOD PAIRING
Read more
WINE MAKING PROCESS
This wine is crafted as an intentional rosé rather than a saignée byproduct. Grapes are harvested early to preserve high natural acidity and fresh fruit flavors. Upon arrival at the winery, the fruit is hand-sorted, de-stemmed, and subjected to a brief, gentle cold soak to extract delicate color and aromatic precursors. The grapes are then whole-cluster pressed. Fermentation takes place primarily in temperature-controlled stainless steel tanks (approximately 96%) to preserve the bright, primary fruit characteristics. A small portion (around 4%) is fermented in neutral French oak barrels to add texture, mid-palate weight, and complexity. The wine is aged briefly on its fine lees before final blending and bottling in the spring following harvest.
