Vin Gris of Syrah
My Rosé style has evolved since the first one in 2001, but it has always been made with Syrah and has never had any residual sugar. I have deliberately lightened the style beginning about 8 years ago, wanting more freshness and delicacy with a little less alcohol. Although often thought of as a summer wine, I find that I’ve been enjoying Rosés all year round. It is such a versatile food wine from arctic char to salad I find no reason to restrict its use. If you have had my Rosé before, this is very similar to the ones made in the last 3 years and is my best selling wine in summer months. Don’t wait too long!