During a decade and a half of making dry rosé I have really gotten obsessed with bringing this to another level. The marriage of Grenache with Syrah is a traditional thing in southern France and I’m finding that it also translates very well to this part of the ‘new world.’ The 2013 found its perfect combination of 30% Grenache and 70% Syrah, practically identical to the 2011 vintage’s sweet spot.
Bone–dry and structured in a way to allow it to float effortlessly over bitter, salty, fatty foods with equal facility, this is my desert-island wine. It has some gentle, floral aromas, maraschino cherry, a hint of boxwood/passionfruit on the nose. It enters the mouth with a slight firmness from its refreshing acidity that wakes up the palate. Those of you who have experienced this know. Those who have not, should try just one bottle. In 2013, I was able to make more of this exactly the way I want so it is OK to treat yourself without feeling like you robbed someone else.