Wines Napa Valley Heitz Cellar - Grignolino Rosé - 1997

Viniou Reviews

Heitz Cellar's 1997 Grignolino Rosé from Napa Valley is an intriguing and rare find, especially given California's reputation for robust reds and world-class Chardonnays. Grignolino, an Italian varietal native to Piedmont, is not commonly seen in California, making this cuvée a particular point of interest for any oenophile. The 1997 vintage—an exceptional year in Napa—brings with it the advantages of a long, warm growing season, allowing grapes to mature fully and develop nuanced aromatics. The winemaking here is focused on preserving the freshness and fine structure that Grignolino can offer, with the rosé expression likely seeing gentle pressing and cool fermentation to highlight the grape’s natural vibrancy, crisp acidity, and subtle notes of wild strawberry, pomegranate, and a hint of white spice.

Napa Valley AVA is internationally recognised for its diverse microclimates and soils, ranging from alluvial fans to volcanic origins. The valley enjoys a Mediterranean climate, with hot, sunny days tempered by cool evening fog rolling in from the San Pablo Bay. This diurnal variation is ideal for preserving acidity and developing complexity in the grapes, even for less familiar varietals like Grignolino. Heitz Cellar, one of Napa's most historic and respected estates, is known for its commitment to tradition and quality, lending added prestige to this rare bottling.

For food pairings, the crispness and subtle fruitiness of the Grignolino Rosé make it a versatile companion at the table. It is particularly well-suited to Mediterranean-inspired fare such as grilled marinated vegetables, seared tuna, or a Niçoise salad. You might also try it alongside local Californian cuisine—think grilled prawns with citrus salsa or a Dungeness crab salad. A classic pairing with Italian antipasti, such as prosciutto and melon or tomato bruschetta, would harmonise beautifully with the wine's delicate profile.

Serve this rosé well-chilled, ideally between 8 and 10°C, to best appreciate its fresh aromatics and lively palate. Considering the age, anticipate a more savoury, evolved profile; decant gently if any sediment has developed, and enjoy its unique character within an hour of opening.