Winemaker Notes
This wine offers aromas of red fruit, white peach, exotic spice, and delicate floral and citrus zest notes. The palate is intense yet elegant, leading to a long, fresh finish. Equally enjoyable on its own, it pairs well with a wide range of American, international, and Provence-inspired cuisine, including cheese and charcuterie, salads, poultry, seafood, and more.
Professional Ratings
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James Suckling
This creamy rosé has aromas of pomegranates, grapefruit and almond blossoms. It’s medium-bodied, supple and elegant. 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.