We have always loved the idea of making a Rosé out of classic varieties of Côtes de Provence rosé, something texture but also elegant and complex. We were lucky enough to source a single vineyard with three varieties that we think would really shine: Cinsault, Counoise and Vermentino.

Hand picked to really preserve freshness and allow us to control skin contact and extraction exactly how we want. The pressed juice then went to to a 700L ceramic, egg shaped vessel for fermentation. The ceramic vessel allows for some oxygen to permeate during ferment and helps express the wines minerality. 68 dozen only.

95 Points - Ray Jordan