This veryunusual rosé is named after the solitary, exposed boulders that are found in the dramatic Eola-Amity Hills of Oregon’sWillamette Valley. Much like the unusual landscape from whenceit hails, Antica Terra’s sublime Erratica Rosé is unlike anything I’vecome across before.
Most rosés areeither pressed directly like a white wine, or bled from a fermenter like aPinot Noir, but Antica Terra takes an original approach. Here, the grapes are macerated for a little over a week. At about theseven-day mark, when the aromatics and fermentation are considered to be attheir peak, the juice is put into barrelswhere it “finishes its fermentation and ages on the lees for a year beforebottling”, explains winemaker Maggie Harrison. The result is a rosé thatis deep in colour and has a rich smoothness distinguished by herbal notes ofdried thyme and sage, essences of raspberry and strawberry and hints ofspices.
Since masteringher craft at the iconic Sine Qua Non winery, under the tutelage of mastersElaine and Manfred Krankl, Harrison has been making interesting Pinot Noirs(the Botanica is exquisite), Chardonnays and other wonderful wines for theAntica Terra vineyard (first picture), which she joined in 2006.
Numerous accolades and prestigious reviewsfor the Erratica Rosé – not to mention it being served in eliteestablishments including Le Manoir aux Quat’Saisons and Dinner by Heston Blumenthal– have introduced her blend to a wide audience.
Due to its verylimited production it can often be difficult to come by, however – but oncefound, is a true discovery.