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I make Rosé in those years that I am inspired to, with dreams of lazy indolent afternoons by a pool, with no responsibilities next day.
On these afternoons, wine needs to be cool and pale, perhaps slippery-mouthed. Perfectly matched with a smudged newspaper long form interview if possible, and your phone out of site. The wine is moreish and has enough grip to draw me back out of the page and appreciate the the moment. Pour again while it’s chilled.
I made the wine to that feeling rather than a recipe, a chance occurrence with what ingredients I had at hand. The first press of Grenache, Pinot Gris made like red wine with all its skins retained, and finished with a little of our Marsanne Roussanne Viognier, blended in to get the texture just so. All old barrels and all let rest for 9 months.
Teeny tiny production, fleeting like dreams of sun-daze.