Find out what people in Provence have known for years – rosés are delicious. The pink stuff, ranging from just barely blushing to a sassy, almost-but-not-quite red, is not that White Zinfandel your grandmother liked to drink. For one thing, it's dry. Rosés are made mostly with red-wine grapes, pressed gently, and allowed to pick up just a bit of color from the grape skins. They can be light or more substantial, but they can be served with anything you'd serve a white wine with. Especially seafood – rosés bring out the sweetness of shellfish in particular. Think pink for summer, but also in the winter when you long for sunshine.
New Selection! A beautiful rosé with a fresh aroma, flavors of light fruits and beautifully balanced. Refreshing but not sharp. Lives up to its name!
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New Vintage 2017! This light-bodied, Southern Rhône blend of 85% Grenache and 15% Cinsault is a perfect accompaniment to summer foods and even Thanksiving dinner.
New Selection! A rosé made from 100% Grenache Gris, a southern French wine grape use mostly for rosés, but not too common. Bright and full of light fruit flavors, something you don't find every day!
New Vintage 2017! This Côtes du Rhône blend is 50% Grenache, 50% Cinsault. It's a little crisp but round, light- to medium-bodied, perfect for salads and seafoods.
New Vintage! This blend from the Luberon is crisp, but has more roundness than some Rhône rosés. Made from Cinsault, Grenache, Pinot Noir, and Syrah.
New vintage! A Languedoc rosé made from organic grapes: Grenache, Cabernet Franc, Carignan, and Syrah. This wine has unusual depth of flavor, plus the light fruit and acidity you expect from rosés. The Carignan adds more lush fruit flavors, making a great food wine.