Bodega Garzón Estate Pinot Noir Rosé displays a subtle salmon hue.  This natural high acidity of Pinot Noir provides aromatic freshness and a delicate palate with distinct cherry and strawberry undertones.  A strong crisp minerally finish signifying the terroir's authenticity is featured prominently.

This Provence style Pinot Noir is an ideal combination for summer entrees like anchovy bruschetta, nicoise salad, hummus or a refreshing prosciutto with Parmigiana. It elegantly pairs with crab and a variety of other seafood, white meats or vegetable wraps with couscous.

About the Producer

Bodega Garzón is a family-owned winery in Maldonado on the Atlantic coast in southern Uruguay. They pioneered viticulture in this area over 10 years ago, and have since become the standard bearer for premium wines from Uruguay. In November 2018, their pioneering status was recognised by Wine Enthusiast with the ‘New World Winery of the Year’ award. The vineyards at Bodega Garzón are a patchwork quilt of 1,150 individual plots of around 0.2 hectares in size, each plot carefully chosen for a specific variety according to its soil and microclimate. The winery is specially designed to operate as sustainably as possible, and is the first winery outside North America to pursue LEED certification (Leadership in Energy and Environmental Design). Built on natural terraces, the winery uses cutting-edge technology and operates using a gravity system to ensure quality and energy efficiency at every stage of production.

Vineyard and Winery

Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes that benefit from varying microclimates, different levels of humidity and intense canopy management. These factors allow the vines to develop with maximum exposure to the sun, resulting in fruit that is rich and expressive. The vineyards are surrounded by lush forest, rocky soils, palm trees and granite boulders.

Following careful sorting, the grapes were destemmed at the winery. After gentle pressing, they spent an hour on skins to extract colour before fermentation took place in stainless-steel tanks for 15 days. The wine then spent between three and six months on its lees in stainless-steel tanks prior to bottling.