Photo courtesy: LadyofTheSunshine.com
You can’t really start a conversation about summer imbibing without talking about rosé. Our appreciation of rosé has grown expntentially over the past several years, owing to the clarification that not all rosé tastes like white zinfandel.
We discovered Gina Giugni (née Hildebrand)and her Lady of the Sunshine wines through her boyfriend, now husband, Mikey Giugni, co-creator of Scar of the Sea wines two years ago. We were immediately smitten with the wines. Gina’s light touch allows nature and the vineyard to shine forth.
A California native raised on her family’s eighty-six-acre biodynamic farm, Gina grew up learning about vineyards and wine. According to Mikey, her husband, she cut her teeth on winemaking creating something the two of them were calling “breakfast wine,” a light, easy-drinking wine to enjoy while messing about on boats. In the immortal words of Kenneth Graham, “there is nothing half so much worth doing as messing about in boats.” He would have added “while drinking breakfast wine” if he had discovered lady of the sunshine.
The 2019 Lady of the Sunshine received accolades throughout the wine world, including 92 points from Wine Enthusiast Magazine, and was moved quickly throughout the west and by the end of June, we were shipping it back to thirsty customers The Lady of the Sunshine 2020 rosé is on the shelf now and it’s exquisite.
Gina has this to say about her wine:
“This wine is a blend of clone 2A Pinot Noir from the certified biodynamic Chene Vineyard I farm, and Clone 1 Sauvignon Blanc from the neighboring, Oliver’s Vineyard, both in Edna Valley. Both grapes were foot stomped and soaked on skins for 24 hours before whole bunch pressing. The juice was fermented separately with native yeast in neutral oak barrels and aged on lees for 8 months before it’s first racking to blend before bottling, unfined and unfiltered.
“Think pink lemonade, citrus popsicles & summertime cherries.”
You’re thinking salads and omelets, but if the conversation is about grilling and barbecue, then I’d answer chicken. Grilled chicken with a light Dijon mustard sauce, perhaps. The pinot noir makes me think of salmon and this wine would work beautifully with that or other light fish as well.
A great deal of light and laughter to be had with this one and late afternoon – this wine pairs brilliantly with Alpenglow.