While it’s always been important to keep up with worldly goings-on, it’s a bit more important now to disconnect from time to time and find your relaxation. You don’t have to put on rose-colored glasses, exactly, but you can pour some glasses of rosé.
Bring spring inside with these flavorful new rosés!
In 2015, Bertrand Gourdou, owner and fifth-generation winemaker was searching through an old desk when he came across a wine label made by his grandfather made in the 1970s. "Le pot-de-vin" it said, which translates to "the bribe"—an audacious play on words for a wine label in that era! The label inspired Bertrand to make a simple, natural wine: biodynamically grown fruit, fermented with native yeast and with a negligible dose of SO2, made in concrete tanks built by his grandfather. In this light and fruity rose, is fresh and balanced, with flavors of ripe red cherries, pink peppercorns, and white flowers. A true taste of upcoming summer!
Made from Zweigelt, Blaufränkisch, Merlot, and Pinot Noir, this biodynamic rosé from Austrian winemaker Birgit Wiederstein is gently rounded and sure to be a crowd-pleaser, with layered red fruit, zesty acidity and impressive balance.
The Pinuaga family has been making wine since 1960, following a philosophy of minimal intervention using natural and artisanal winemaking processes centering on indigenous clones of Cencibel (Tempranillo). A great example is this lovely, refreshing rose, made from 85% Cencibel and 15% Garnacha by Pilar Garcia Granero, and Esther Pinuaga. The result is a wine with fresh raspberry and cherry aromas that mingle with pink peppercorn and stony minerality. This wine is as perfect for sipping in the park as alongside grilled vegetables, prosciutto & cheeses.
Most rosé is made as a bit of an afterthought, or as a by-product of the estate's red wine. Not so in Bandol, the coastal region west of St. Tropez that has become renowned for their roses just as much as their long-aging reds. A pale, orange-salmon, this is the quintessential riviera wine: refreshing enough for daytime quaffing, yet deep enough to stand up at the table. Aromas of peach blossom, nectarine, grapefruit rind & herbs de Provence hint at flavors of wild strawberry, watermelon, citrus and white pepper. Pair with tuna carpaccio and roast zucchini, and drink outdoors! Socially distanced, of course.