Sign up for our Email List and we'll send you deals, recommendations, and events!
Wine School - Session #7: Rosé
There are very few rosés which should be taken seriously. Most of the time, it should just be very cold, very crisp, and cheap. However, if there’s one area which has proven to make the best rosé it’s Bandol in Provence, France. The reds from Bandol are earthy, massive, and take decades to taste good. The whites we’re unsure about. And so, it found itself with success through making classic, dry, and a little richer than normal rosé. The blend here is Mourvèdre, Grenache, and Cinsault. Those grapes are now planted in many different parts of the world in an effort to recreate their version of Bandol and therefore their version of Tempier. There’s a lot of flattery in imitation. There’s still no one who has fully figured out how to master it like Tempier. It’s the combination of lots of sunshine, old vines, and a commitment to quality rather than quantity which makes this wine different. It’s still rosé, it still should be drunk cold and crisp, it’s just worthy of a little bit more attention.