Idlewild "The Flower" Rosé, Mendocino
Staff Pick

Idlewild "The Flower" Rosé, Mendocino - 2022

Item # 34359 750mL

A crisp rosé made from Italian grape varieties in California. The inspiration for the many wines that Sam Bilbro makes comes from his many trips to Italy. This is a charming rosé, fresh and medium-bodied and a great match with fish tacos.

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Staff Pick Notes

California’s winemaking legacy may not be that long, but here’s a great a example of history in the making. Sam Bilbro grew up at Marietta Cellars vineyards + winery. His brother Scot helms the family winery today, making Sonoma County classics (See item #84084). Sam follows his own winemaking wanderlust working with Italian grape varieties grown in Northern California. Idlewild exemplifies the exciting diversity of California wines available if you look past the usual suspects. A blend of the Piemontese classics Barbera, Dolcetto and Nebbiolo, this rosado is uniquely delicious. My favorite features include blood orange, flower petals, and a juicy + slightly savory finish. If tradition continues (fingers crossed!) we can anticipate a great American winemaking future from the Bilbro family.




California makes more wine than any other state in the United States. Not only does the state grow a variety of noble grape varieties like Pinot Noir, Merlot and Cabernet Sauvignon, there are also plantings of lesser-known varieties such as Nebbiolo, Roussanne and Mourvèdre to name just a few.


A red grape variety grown in Piedmont and nearly nowhere else. Dolcetto-based wines are not sweet, as many people might surmise on hearing the name; the Piedmontese declared it "dolce" only because it is lower in acid than the wines they're used to. Dolcettos are usually meant to be enjoyed young. Some of the best ones come from the area around the town of Alba.


Barbera is grown all over Italy, but the best examples of this red grape come from Piedmont, where it is made into all manner of wines - from easy-drinking quaffers to serious, cellar-worthy bottlings. Wherever they fall on the spectrum of stodginess, however, they are generally ruby-colored, full-bodied, and highly acidic, with remarkably low levels of tannins. The areas that are most strongly associated with Barbera (for good reason) are the Alba and Asti DOCs, which consistently produce...

Read more about Barbera

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