Rosé

Rosévineyards

Tin Roof 2006 Rosé is an intriguing blend of Zinfandel, Pinot Noir, Merlot, Syrah, Chardonnay & Petite Sirah produced from grapes grown in several of California’s premier winegrowing districts; primarily Sonoma and Mendocino counties.

winemaking

Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Our 2006 Rosé was fermented entirely in stainless steel tanks to preserve its fresh fruit aromas and mouthwatering berry flavors.


winemaker’s notes

“With its beautiful deep rose color and luscious fruit flavors, our 2006 Rosé is a delightful example of the many pleasures rosé has to offer. Dry in style, but with a succulent, berry jam-like fruitiness, it’s balanced and made eminently refreshing by a crisp, mouthwatering finish that invites a second sip. Enjoy this crowd-pleasing quaffer chilled, either on its own or with a wide range of foods, including fish, chicken, ham and pork, grilled and barbecued fare, and spicy Asian, Hispanic and Caribbean cuisines.”

 

To order wines by phone, please call 1-866-456-4TIN (846). View our Compliance page for a list of those states where shipping is currently permitted.

 

Tin Roof 2006 Rosé

varietal

Zinfandel (39%), Pinot Noir (19%), Merlot (17%), Syrah (12%), Chardonnay (9%) & Petite Sirah (4%)

appellation

California

Growing Regions

North Coast & Central Coast

Fermentation

Stainless steel

Barrel Aging

None

alcohol

13.5%

TA

0.64g per 100ml

pH

3.5

 

Pink Peppercorn Crusted Ahi Tuna with
Wasabi Aioli and Baby Arugula

Paired with Tin Roof Rose

 

Serves 4

  • 4-6 oz. Ahi Tuna Filets
  • 2 Tbsp. Pink Peppercorns, crushed
  • 2 Tbsp. Kosher Salt
  • 4 Tbsp Vegetable oil
  • 2 oz Baby Arugula
  • 1 Lemon
  • 1 Tbsp. Olive oil
  • kosher salt to taste

 

Wasabi Aioli

  • 2 Egg yolks
    4 cloves Peeled garlic
    1 cup Olive oil
    1 tbsp Fresh lemon juice
    1 tsp Wasabi paste

 

Place egg yolks and garlic cloves in a food processor. With the machine running, drizzle in the cup of olive oil and lemon juice. Add wasabi paste to taste and blend thoroughly. Season with kosher salt.

Heat a heavy bottomed skillet. Season the tuna with salt on both sides. Spread crushed pink peppercorns evenly on one side of the filet. Add oil to skillet. Sauté tuna on the peppercorn crusted side until nicely browned, about 1 minute. Turn over and finish cooking on second side. Tuna should be very rare in the center. In a bowl, toss arugula with the juice of one lemon, olive oil and kosher salt. Divide the arugula between 4 plates. Slice tuna and serve over the dressed arugula. Drizzle with wasabi aioli and serve immediately.