Louis Lucas, a third generation grape grower, and Superior Court Judge Royce Lewellen met in 1975 through the Santa Maria Wine & Food Society . Louis was a well respected grower who had been supplying premium wine grapes for reputable Napa and Sonoma wineries for decades. Royce Lewellen was a passionate wine enthusiast with a vision for the future of the Santa Barbara County wine industry.
Over the next twenty-five years, the Lucas and Lewellen families would grow in a deep friendship that would serve as the foundation for Lucas & Lewellen Vineyards, a Solvang, California based winery with four hundred estate acres situated among three of Santa Barbara County’s separate and distinct climate zones, three major wine labels, two popular tasting rooms in downtown Solvang, and a state of the art winery.
Lucas & Lewellen Vineyards has a distributor presence in 25 states and 14 countries
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Alain de la Treille Rose d'Anjou is made from 50% Gamay, 50% Grolleau
The Rosé d'Anjou AOC, also known as Anjou Rosé AOC, produces medium-sweet rosés. Wines are made predominantly from Grolleau, with percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec and Pineau d'Aunis permitted. Anjou soils reflect the geological identity of its border position between Armorican and Parisian basins. The terroirs consist of metamorphic and crystalline rocks (schist, sandstone) known as Anjou Noir, and ‘Terres Blanches’ (white earth) limestone known as Anjou Blanc. The AOC covers 1,890 hectares (4,668 acres).
The Grolleau grape derives its name from the French word ‘grolle’, meaning crow – a reflection of the dark black color of the grapes.
Crisp and refreshing with vibrant aromas of strawberry and raspberry. Juicy and well-balanced with a long finish.
Selective juice extraction to preserve color & aromas. Temperature controlled fermentation is followed by aging on the fine lees. No malolactic fermentation; no oak.
To be served chilled (10°C/50°F) with barbecued meats, salads, any spicy food, poultry dishes and of course appetizers.