California

Maybe it doesn’t make sense to like rosé so much, but a good one is really good! In the old days we used to make it dark, soft, and full to the point that it could have been confused with a pinot noir. The wine was a meal in itself. But I have turned away from that style; I now prefer rosés light and zippy-so much easier to slurp with lunch on an unbearably hot day. Inspiration has come from rosés as diverse as the ultra expensive Château Simone to the completely unpredictable Francois Cotat, which when it’s great, there’s none better! This year we made ours from Roll Ranch syrah picked at a zippy 22 Brix sugar with a spot of added viognier and sauvignon blanc.