Our rosé offering is extensive, so we’ve chosen six essential rosés to start you on your way in 2025. Some offer a little bit of summer fun and a few are more serious wines that will be singing long after the days get shorter.
If you don’t find what you’re looking for here, you can view our full rosé offer for 2025 on our Trade Page under Current Offers.
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- Certified organic
- 40% Grenache, 35% Cinsault, 25% Syrah
- High altitude site at 350m that sees snow most winters
- Southeast facing
- Harvest is about 10 days later than the lower lying areas of Côtes de Provence
- Clay and limestone with lots of stones
- Direct press rosé
- Fermented and aged in stainless steel
- La Bernarde and their organically farmed, traditionally made wines are quietly staking their claim as one of the finest in Côtes de Provence
- Bright and minerally focused, displaying fresh orange, strawberry and floral aromas in the glass. Energetic and precise on the palate, offering strawberry, blood orange, nectarine and lavender notes
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- Sustainable Farming
- 76% Mourvèdre, 16% Syrah, and 8% Grenache
- California AVA
- Sourced from 100 year old vineyards in Contra Costa and Sonoma Counties
- Picked at a lower potential alcohol and whole cluster pressed
- Fermentation and elevage in 100% stainless steel
- Hommage to Lulu Peyraud of Domaine Tempier in Bandol
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- 60% Touriga Nacional and 40% Espadeiro
- Classic Vinho Verde style with roughly 15g/L of residual sugar perfectly balanced with crisp acidity
- Bottled under screwcap with a slight petillance
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- 50% Sangiovese and 50% Prugnolo Gentile
- Sourced from 20-year-old vines located in Terricciola at 300 meters above sea level with a southern exposure
- Sandy soils with ocean sediments
- Berries are destemmed and a portion of the fruit is gently pressed before a 1-hour skin maceration, which includes the free run juice
- Fermentation occurs over 10 days
- Lees aging for three months exclusively in stainless steel
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- 60% Corvina, 35% Rondinella, 5% Molinara
- The grapes are harvested about a week earlier than for the straight Bardolino to preserve freshness
- The skin contact pre fermentation overnight
- Varieties are all fermented together in stainless steel
- Malolactic fermentation is blocked
- Aged on its lees until bottling in February
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- CCOF Organic Certified & Demeter Biodynamic Certified
- 70% Gamay, 30% Trousseau
- Stolpman Vineyards (Ballard Canyon AVA)
- Limestone soils
- Uncrushed, 100% whole cluster
- Native yeast fermentation in combination of concrete and open top stainless steel with cloth coverings
- Aged in 500L neutral French vache forest Ermitage puncheons
- Unfiltered
- 12.5% abv
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