The Vineyard The grapes for our Brut Rosé were selected from J’s Estate Vineyards in the Russian River Valley. Our vineyards yield a balanced crop of clean, flavorful grapes that exhibit bright, lush aromas. Winemaking All grapes for our J Brut Rosé are hand-harvested into small quarterton bins and placed as whole clusters, without destemming, into our special Coquard press for a gentle pressing cycle. Aging After secondary fermentation in the bottle, the wines aged for an average of 36 months in our cool cellars. The dosage was made from a blend of reserve wines and pure cane sugar. The wine is aged for another eight months before release from our cellars. Tasting Notes Our J Brut Rosé sparkles with a luminous cool pink hue and exudes delicate aromas of strawberry, nectarine and juicy red apples. On the palate, the wine opens with flavors of cherry, blood orange, citrus peel and tropical fruit. The wine engages the entire palate, and is wrapped in a refined body of elegance and effervescence, ending with a lively and lingering finish. The bright, delightfully fresh acidity of our Brut Rosé makes this an excellent companion with a variety of cuisines. We recommend pairing it with a pan-seared salmon that has been rubbed with a dash of olive oil. It is the perfect celebratory sparkling wine for virtually every occasion. Winemaker George Bursick Appellation Russian River Valley Final Blend 56% Pinot Noir, 44% Chardonnay Residual Sugar 1.25% Wine Alcohol 12% by volume Wine Acid 8.0 grams per liter Wine pH 3.13 Production 12,000 cases

Review

Anthony Dias Blue 01/21/2011, 92 POINTS & OUTSTANDING!, Anthony Dias Blue ------------------------------------------ Connoisseurs' Guide to California Wine 11/01/2010, 93 Points & Two Stars!, As expected from sparkling wines from J ------------------------------------------ Decanter Magazine 09/01/2010, 5 Stars! Sparkler with the Wow Factor!, I did notice a smoked salmon note in this savoury complex and compelling wine. Earthy on the nose ------------------------------------------ Miami Herald 12/09/2010, Recommended!, J Brut Rosé NV Sparkling Wine Russian River Valley ------------------------------------------ Press Democrat 11/14/2010, Recommended Sparkling Wine!, J Vineyards and Winery J founder Judy Jordan graduated from Stanford with a degree in earth sciences and geology and worked in geophysics until the wine life beckoned. She decided to build J Vineyards and Winery in Healdsburg ------------------------------------------ Press Democrat 12/15/2010, Four Stars from Wine of the Week, Four Stars from Wine of the Week! Highly Recommended! A fruit-forward sparkler with aromas and flavors of strawberry ------------------------------------------ Restaurant Wine 04/07/2011, FIVE STARS! EXCEPTIONAL!, Wonderful sparkling rose. Pale salmon pink color. Fragrant and complex in aroma ------------------------------------------ San Francisco Chronicle Wine Competition 01/11/2010, Sparkling Sweepstake Winner, Best of Class Judges' Choice: Sparkling Sweepstake Winner On January 8th ------------------------------------------ Unfiltered 11/30/2010, Recommended Sparkling, Thanksgiving has come and gone ------------------------------------------ Wine News 02/01/2010, 92 Points - Tasters' Choice Selections, Pale copper hue with very tiny bubbles. Enticing scents of red raspberry and white peach. Creamy acidity and juicy flavors of Red Delicious apple and wild cherry. Apple-driven close made opulent by hints of brioche and honey. ------------------------------------------ Wine Enthusiast 06/04/2004, 91 & Editors' Choice, Pretty copper color; has powerful aromas of strawberries. This full-bodied bubbly has deep flavors of strawberries ------------------------------------------ Wine Enthusiast 03/01/2011, 89 POINTS!, 89 POINTS! J Vineyards & Winery NV J Brut Rosé (Russian River Valley); $30. With a pretty salmon color ------------------------------------------ Wine Spectator 11/30/2010, 89 Points, Sleek and focused

Wine maker notes

All grapes for our J Brut Rosé are hand-harvested into small quarterton bins and placed as whole clusters, without destemming, into our special Coquard press for a gentle pressing cycle.

Technical notes

Total Acidity: 0.85 g/l 12.0% abv pH:3.08 Residual Sugar:13.5 g/l