The Wine

Crafted with the care and tradition that our Winemaker Matt Taylor brings to every bottle, our Rosé is a vibrant blend from the distinct vineyards of 7 Mules and Moonshine on the renowned Sonoma Coast, farmed by the Martinelli Family. This wine is a celebration of the land, where the unique cobbled clay loam soils and the coastal climate of lingering fogs and warm sunny days create the perfect backdrop for producing wines of unparalleled elegance and lively character.

Our 2023 vintage unfolds from a season marked by its gentle pace, devoid of the rush of heat spikes, allowing each grape to bask in the Sonoma sun for a longer period. This deliberate maturation has given rise to a Rosé rich in complex aromatics and a remarkable, bright acidity, showcasing the vivid red fruit notes that our soils so generously nurture.

The blend harmoniously marries the depth of our 25-year-old 7 Mules vines, rooted in the sturdy 101-14 stock and graced by the refined flavors of the 115 and 114 Dijon clones, with the youthful energy of the 13-year-old Moonshine vines, selected from a “Reserve” massale. This Rosé is not just a wine; it’s an experience, meticulously curated to bring the essence of the Sonoma Coast to your glass.

The Pairing

Our 2023 32 Winds Rosé of Pinot Noir is an excellent choice for Ahi Tuna Poke. Its bright acidity and crispness, resulting from the Sonoma Coast terroir and cool climate, will complement the fatty richness of the tuna. The wine’s subtle fruitiness will enhance the flavors of the marinade. For serving, we recommend, ensuring the wine is chilled to about 50-55 degrees Fahrenheit for the best experience. This combination is perfect for the warmer days ahead.

Tuna Poke Bowl

– 400 grams of sushi-grade tuna, cut into 1/2-inch cubes
– 3 cups of cooked jasmine or sushi rice
– 2 tablespoons of soy sauce (or tamari for a gluten-free option)
– 1 tablespoon of sesame oil
– 1 tablespoon of rice vinegar
– 1 teaspoon of honey or sugar
– 1/2 teaspoon of freshly grated ginger
– 1 small garlic clove, minced
– 1/4 cup of sliced green onions
– 1 tablespoon of sesame seeds
– 1 avocado, peeled, pitted, and sliced
– Seaweed salad, for garnish (optional)

For the Edamame:
– 1 cup of edamame beans, shelled and cooked
– Sea salt, to taste

1. Tuna Mix: In a medium bowl, combine the tuna cubes with the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic. Gently stir to coat the tuna evenly. Let the mixture marinate in the refrigerator for about 15 minutes.

2. Prepare Rice: While the tuna is marinating, make sure your rice is cooked according to package instructions and keep it warm.

3. Edamame: If you’re using frozen edamame, cook it according to the package instructions, then sprinkle with sea salt while still warm.

4. Assemble Bowls: Scoop rice into bowls. Top with marinated tuna, sliced avocado, a sprinkle of sesame seeds, and green onions. If you have seaweed salad, add it to the bowl as well.

5. Serve: Serve the poke bowls immediately with the edamame on the side.

Enjoy your meal with the 2023 Rosé of Pinot Noir, and adjust seasoning according to taste!

*photography by  MECREATIVE 

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