Frivolous Rosé

Frivolous, is a Marsannay-style rosé ~ pure Pinot Noir.

Frivolous is clearly defined with tender fruitiness on the nose of citrus fruits and peach. In the mouth, it unrolls finesse and roundness on a very fresh structure, characteristically full, fresh and enticing.

Serving Temperature:    45°F- 50°F

Frivolous, as a Marsannay rosé, is pure Pinot Noir, from our Russian River valley vineyards.

Frivolous can be served throughout the meal, with summer barbecues and mixed salads, cured meats, white meats, crab and red fish as well as highly-spiced foods. Try with baked salmon, grilled vegetable skewers, or a variety of soft cheeses.

If you keep one for a few years try it with a dessert – heaven! This is a genuine dinner-time rosé.

Marsannay is the only appellation in Burgundy that produces rosé wines. The Rosé wines from Marsannay gained appellation) status in 1987 and these delicate, soft, and fruit-forward rosé are all the rage in Dijon cafés.

Frivolous ~ carefree and not serious, perhaps a little self-indulgent. After tasting rosé in Marsannay we just had to do it even if it was frivolous to use great Russian River Pinot fruit to make a rosé.

Rosé - In French the word rose means pink. It also refers to the rose, the primary flower of romance, but when a simple accent is added it becomes Rosé one of the world's most adored wines.


Blue Crab Roll

Blue Crab Roll

It's so hard to eat just one of these little blue crab rolls. They make a perfect party appetizer to share over a bottle of our Frivolous Rosé.

Crab & Prosciutto Pasta

Crab & Prosciutto Pasta

A simple and easy crab and pasta dish. You can use fresh or frozen lump crab meat and either way it will be delicious!

Frittata of Asparagus & Smoked Salmon

Frittata of Asparagus & Smoked Salmon

A frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients and sliced to serve guests. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.

Guacamole

Guacamole

Guacamole is an avocado-based sauce that originated with the Aztecs which has become part of modern cuisine as a dip, condiment and salad ingredient.