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The Vice Rose Pinot Noir 750ml

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Pickup in-store and get 8% off (not applicable to sale items). Delivery ($60min) within 2 miles of store. Shipping prices are subject to change based on actual cost. We will contact for approval before shipping. Due to holiday demand please allow 2-5 days for your item to ship. We cannot ship to AL, AK, AR, DE, HI, IL, IO, MD, MI, MO, MS, MT, NM, ND, OK, SD, TN, TX, UT, WI


Batch #20 has a California sunset color with aromas of red berries and spring flowers.  The wine completely fills the pallet with mouth-watering savory flavors of crisp acidity, minerality, summer strawberries, wet stones and a touch or orange blossom.  The freshness keeps you going back for more and the extraordinary long finish is all bright summer fruit.

Alcohol: 12%

Residual Sugar: 0g/L

Sustainably grown fruit and winemaking practices

BevVeg Certified Vegan

Production: 3140 cases

2 in stock

SKU: 7-32715 Categories: , , Tags: , , , , ,


A beautifully wet winter set up a nice crop for 2019.  Spring was later than usual due to the cool wet weather, but summer was warm and uneventful with only one heat spike over 100 degrees, making for ideal conditions for ripening Pinot Noir.  Grape maturity and the natural sugar accumulation in the grapes progressed at the same pace giving us perfect fruit from which to make this exciting wine.

Additional information

Weight 2 lbs

Our Pinot Noir is sourced from a single vineyard in Carneros, Napa Valley, overlooking San Pablo Bay. Our Biodynamic vineyard has a cool microclimate, which is regulated by the fog and breezes from the bay. It is an ideal spot for Pinot Noir.

Harvest and Fermentation

Our pinot noir grapes were diligently grown in Carneros for the purpose of making a dry rosé. The grapes were handpicked in late August at low Brix then hand sorted in the field and again at the winery. Only the finest grapes made it to press. 75% of the grapes were direct press providing acidity and elegance. 25% came through the saignée method adding fruit and complex structure. Native yeast fermentation to complete dryness took place over 21 days and left no residual sugar in this rosé. We let it rest for three months on its fine lees before we bottled it on December 16th, 2019.


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