Winemaker Notes
Aromas of red fruit, white peach, spice, and light floral and citrus zest notes. Intense yet elegant on the palate, ending with a long, fresh, finish.
Enjoyable on its own, it can also stand up to a wide range of American, international, and Provence-inspired cuisine— pair with everything from cheese and charcuterie, salads, poultry, seafood, and more.
Blend: 45% Grenache, 45% Syrah, 10% Cinsault
Professional Ratings
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James Suckling
A round, fruity and dense rosé with aromas of raspberries, wild strawberries and mild spices. Medium-bodied with a round and delicious character and a refreshing, fruity finish. From organically grown grapes.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
A fantastic source of dry rosés from the usual red Rhône varieties, Coteaux d'Aix-en-Provence is a coastal, hilly region whose variations in elevations and microclimates make it ideal for viticulture. Red and a small amount of white wines, also made from Rhône grape varieties, are found here as well.