The world over is making better rosé than ever but rosé is and has always been a French thing. When there was a funny White Zin craze going on, the French folk and their enlightened friends had the real goods all to themselves and were sipping (slurping) large quantities of beautiful pale pink, dry rosé while basking in the Mediterranean sun.
Well, the gig is up and the world is now hip to how good their rosé is. It’s also why we make the long trip to Provence – because this is where it’s best. Importantly, there are at least two ways that rosé is made and we think one of them infinitely: better dedicating red grapes to the production of rosé. It’s not about stealing some juice from a red wine in process to make what’s left darker; it’s about saying hey, we’re going all in with this and we’re going to completely press these red grapes — their skins, seeds and some of the stems too — in an effort to extract a complete picture. The result is a pale pink wine that smells like red fruits and flowers yet is crisp, dry and ultra refreshing. One glass invites another, a wine that can very quickly become a bottle for one. Cheers.