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The following grapes are used in making this rosé: Cinsault for its finesse and fullness; Grenache to add warmth to the wine; Syrah in small quantities to round out the wine, give it color and a touch of licorice.
This rosé is has a brilliant and crystalline color. The nose is a combination of fresh fruit aromas of peach and apricot with hints of white blossoms and spice. It is best served at 50-54 degrees Fahrenheit and is the perfect companion to delicatessen meats, poultry, white meats, fish and Asian dishes.
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