{"title":"Rosé","description":"The favorite wine of summer, rosé is red grapes made into a white wine. Provence in Southern France is the capital, making light dry styles mostly from Grenache. The idea is found all over the world, however, with many Italian and new world rosés showing a darker color from a little more soaking on the skins. Sweet rosé used to be common but is rarely ever seen anymore. It is safe to assume that pink bottle has no sugar.","products":[{"product_id":"patrick-bottex-bugey-cerdon-nv","title":"Patrick Bottex Bugey Cerdon NV","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoil Type:\u003c\/strong\u003e Rocky limestone slopes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e High-altitude hamlets in the Bugey region\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrape:\u003c\/strong\u003e 90% Gamay, 10% Poulsard\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Méthode ancestrale; direct press of grapes, natural fermentation in cuve, bottled partway through fermentation, secondary fermentation in bottle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming Practices:\u003c\/strong\u003e Hand-harvested grapes, sustainable farming\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e This delightful rosé sparkles in the glass with a deep pink hue, offering ambrosial fragrances of alpine strawberries and roses. It presents a playful dance over the palate, balancing a touch of sweetness with crisp acidity and a refreshing mineral finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairing:\u003c\/strong\u003e Perfect as an aperitif or with a cheese board, and equally delightful with desserts like crème brûlée with a berry compote.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Wine:\u003c\/strong\u003e Nestled in the Bugey region of France’s Savoie region, Patrick Bottex's vineyards are a testament to the labor-intensive farming required in this steep, mountainous terrain. The wine, crafted using the rare méthode ancestrale, is a celebration of the region's unique terroir, showcasing the potential of these steep, stony lands. Despite its light-hearted nature, this sparkling rosé is a product of serious terroir, embodying the festive spirit of the region.\u003c\/p\u003e","brand":"Empire","offers":[{"title":"Default Title","offer_id":44547024158943,"sku":"","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB240340.jpg?v=1700874863"},{"product_id":"schramsberg-j-schram-brut-rose-2014","title":"Schramsberg J. Schram Brut Rose 2014","description":"","brand":"Grand Vin","offers":[{"title":"Default Title","offer_id":45905896177887,"sku":null,"price":168.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6010406.jpg?v=1717276834"},{"product_id":"le-marie-metodo-classico-rose","title":"Le Marie Metodo Classico Rosé 2016","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":46439602389215,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1011287.jpg?v=1731016690"},{"product_id":"terrevive-lambrusco-dellemilia-rosato-san-vincent-2020","title":"Terrevive Lambrusco dell'Emilia Rosato San Vincent 2021","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":46949865455839,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5081088.jpg?v=1746737585"},{"product_id":"ca-del-bosco-cuvee-prestige-franciacorta-rose-extra-brut","title":"Ca' del Bosco Cuvée Prestige Franciacorta Rosé Extra Brut","description":"\u003cp\u003e46a Edizione\u003c\/p\u003e","brand":"Breakthru","offers":[{"title":"Default Title","offer_id":47118899708127,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7111508.jpg?v=1752272028"},{"product_id":"jean-noel-gagnard-caroline-lestime-cremant-de-bourgogne-rose-grand-lys-2020","title":"Jean-Noël Gagnard - Caroline Lestime Cremant de Bourgogne Rosé Grand Lys 2020","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":47186051006687,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7311633.jpg?v=1754084261"},{"product_id":"le-petit-voyage-criolla-petnat-2023","title":"Mundo Revés La Petit Voyage Criolla PetNat Rose 2023","description":"","brand":"Empire","offers":[{"title":"Default Title","offer_id":47298523496671,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8281811.jpg?v=1756421980"},{"product_id":"delaforce-rose-port","title":"Delaforce Rosé Port","description":"","brand":"VinMarket","offers":[{"title":"Default Title","offer_id":47549738320095,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB010100.jpg?v=1762043871"},{"product_id":"barone-di-villagrande-etna-rosato-2024","title":"Barone di Villagrande Etna Rosato 2024","description":"\u003cp\u003e\u003cbr\u003eThis Sicilian rosato coming from Mt. Etna is a blend of Nerello Mascalese 90%, Carricante 10%. The nose is strong with persistent floral scents, blood orange and pink grapefruit. The mouth is decisive and elegant which allows easy drinking, followed by an interesting complexity tending to the fruit.\u003c\/p\u003e\n\u003cp\u003eIt’s perfect as an aperitif, accompanied by fried fish and seafood.\u003cbr\u003e\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":48348472475871,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1070590.jpg?v=1767839942"},{"product_id":"bodet-herold-aerlinn-rose-brut-nature-2023-1-5l","title":"Bodet-Herold Aerlinn Rosé Brut Nature 2023 1.5L","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48546279096543,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2270982.jpg?v=1772231780"},{"product_id":"le-colture-brut-prosecco-rose","title":"Le Colture Prosecco Brut Rosé","description":"","brand":"empire","offers":[{"title":"Default Title","offer_id":48579626139871,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3131088.jpg?v=1773465647"},{"product_id":"tenuta-ballasanti-etna-rosato-2024","title":"Tenuta Ballasanti Etna Rosato 2024","description":"","brand":"Willette Wines","offers":[{"title":"Default Title","offer_id":48666861764831,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3191123.jpg?v=1773976630"},{"product_id":"le-cinciole-rosato-2025","title":"Le Cinciole Rosato 2025","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eThe Land:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eLe Cinciole sits in the heart of Chianti Classico, just outside Panzano, within the renowned Conca d’Oro—a natural amphitheater prized for its ideal mix of elevation, sun exposure, and well-draining galestro soils. At 450 meters above sea level, the vineyards benefit from significant diurnal shifts, preserving acidity and freshness in the grapes. Certified organic and farmed biodynamically, the estate prioritizes a holistic approach, working in harmony with the land to express the purest essence of Sangiovese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eThe Wine:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eThe People:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eOwned by Valeria Viganò and Luca Orsini since 1991, Le Cinciole is a benchmark for organic viticulture in Chianti Classico. Their philosophy is rooted in minimal intervention, allowing the vineyards to speak through each bottle. Over the years, they’ve moved toward a lighter, more elegant expression of Sangiovese, emphasizing finesse over power. Every decision, from biodynamic farming to aging choices, is made with the goal of preserving the authenticity of their site and crafting wines that are both age-worthy and deeply expressive of Panzano’s unique terroir.\u003c\/span\u003e\u003c\/p\u003e","brand":"Willette Wines","offers":[{"title":"Default Title","offer_id":48814186987743,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P4041246.jpg?v=1775351430"},{"product_id":"magoutes-rose-2024","title":"Magoutes Rosé 2024","description":"","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":50111253217503,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6140368.jpg?v=1781563429"},{"product_id":"chai-de-la-dive-saumur-rose-2025","title":"Chai de la Dive Saumur Rosé 2025","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\u003cp\u003eChai de la Dive is a collaborative project born from Saumur's tightest circle of serious winemakers. The fruit comes from organically farmed Cabernet Franc vineyards in three southern Saumur communes — Berrie, Puy-Notre-Dame, and Montreuil-Bellay — on a mosaic of limestone-rich soils with clay, sand, and silt influences. These are the same tuffeau-underlain grounds that produce the Loire's most compelling Chenin Blanc and Cabernet Franc, worked by growers who share the project's commitment to organic viticulture. The rosé is not an afterthought but a deliberate expression of what Cabernet Franc does on this limestone when handled with precision.\u003c\/p\u003e\u003ch3\u003eThe Wine\u003c\/h3\u003e\u003cp\u003e100% Cabernet Franc, bone-dry. The 2025 shows what serious Loire rosé looks like: red currant, wild strawberry, crisp citrus, and chalk minerality, with a taut, saline finish. No residual sugar, no softening — this is a wine for the dinner table rather than the deck. Serve well chilled at around 48 to 50°F and give it ten minutes in the glass to open.\u003c\/p\u003e\u003ch3\u003eThe People\u003c\/h3\u003e\u003cp\u003eChai de la Dive is a joint venture between Romain Guiberteau, his daughter Camille, her partner Alex Crochet, and Brendan Stater-West — an unusually talented group of collaborators by any measure. Guiberteau trained under Nady Foucault of Clos Rougeard before building his own estate on the hill of Brézé; Stater-West trained under Guiberteau before launching his own project in 2015. The project sources from organically farmed vineyards beyond the partners' own estates and applies the same minimal-intervention principles that define their individual wines. A small-production collaboration worth knowing about.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003eGrilled branzino with lemon and capers, summer salads with melon and prosciutto, fresh ricotta with good olive oil and sea salt, or a light tuna tartare with cucumber and sesame. A rosé that has the structure and focus to earn a place at a real meal rather than just before one.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":50138394296543,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170425.jpg?v=1781758438"},{"product_id":"proprieta-sperino-rosa-del-rosa-rosato-2025","title":"Proprietà Sperino Rosa del Rosa Rosato 2025","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eThe Orolungo plateau sits at the foot of the Alps above Biella in the province of Novara, a territory known for centuries for wine but largely abandoned after phylloxera and postwar economic collapse. The soils here are like nowhere else in Piedmont: Pliocene-era marine sands deposited over igneous bedrock, loaded with iron, manganese, aluminum, and zinc. \"Ori\" means gold in the local dialect, a reference to the yellow color of these distinctive mineral-rich sands. They drain freely, stress the vine, and produce wines of lighter body and pronounced fragrance even from Nebbiolo. Proprietà Sperino's Lessona vineyards sit at the foot of Monte Rosa at six hectares across five named parcels: Belvedere, Ormeggio, Castagnola, Rava, and Covà.\u003c\/p\u003e\n\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e85% Nebbiolo, 15% Vespolina, from the Ormeggio, Castagnola, and Belvedere parcels in Lessona. Harvested by hand, sorted, destemmed, gently pressed, and gravity-fed into open-topped wooden fermenters in the cellar of the old Lessona castle, a building over two centuries old. Native yeast fermentation. The rosato spends roughly three months on the lees before bottling. \"Rosa del Rosa\" doubles down on the color: rosa is pink, del Rosa means of the rose. The profile is fresh and Alpine: sour cherry, dried rose petal, iron, and a saline mineral edge. Drink it cold and soon.\u003c\/p\u003e\n\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eProprietà Sperino was revived in 1999 when Paolo de Marchi — the Florentine winemaker behind Isole e Olena in Chianti Classico — and his son Luca began restoring the original family cellars in Lessona. The project is as much an act of historical recovery as it is winemaking: this region produced wines as admired as Barolo before phylloxera and the postwar exodus of agricultural labor wiped out its vineyards. The estate now farms eight hectares, six in Lessona and two and a half in the Bramaterra zone. The first vintage was 2004, released in 2006. Imported by Giuliana Imports.\u003c\/p\u003e\n\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eRosé built from Nebbiolo and Vespolina has more structure than a Provence rosé and handles more at the table. Chilled salmon with capers and dill, grilled swordfish with citrus vinaigrette, burrata with heirloom tomatoes, or a charcuterie spread with cured northern Italian meats. Serve very cold, around 48 degrees.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":50142797136095,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170408_83eb1b2f-e1ee-4ac4-b5f3-76fb170df2a4.jpg?v=1781757222"},{"product_id":"domaine-de-bichery-champagne-les-fontaines-rose-2021","title":"Domaine de Bichery Champagne Les Fontaines Rosé 2021","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNeuville-sur-Seine is in the Côte des Bar, the southern extremity of Champagne, 100 kilometers from Épernay. The Aube is geologically distinct from the Marne: Kimmeridgian limestone and clay, the same formation that runs under northern Chablis. This terroir produces Pinot Noir with darker fruit, firmer structure, and a saline edge that the more famous northern districts don't quite replicate. For decades, most Côte des Bar fruit went to the large houses to be blended anonymously. The domaine's six parcels of Pinot Noir, Chardonnay, and Meunier are certified organic since 2019, farmed with massal selections rather than commercial clones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Pinot Noir, with 15% vinified as red wine. Fermented 40% in neutral oak and 60% in stainless steel. Aged two years on the lees in bottle. Zero dosage (Brut Nature), no fining or filtering, 24 mg\/L total SO2. The 2021 vintage in Champagne was exceptional: a warm, dry summer produced naturally ripe grapes with clean sugars; a cool August preserved acidity. Les Fontaines Rosé from this vintage shows strawberry, dried raspberry, blood orange, crushed limestone, and a saline thread through the finish. The texture is firm and precise rather than creamy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine de Bichery is Raphaël and Hannah Piconnet. Raphaël trained in oenology at Changins in Switzerland and at Beaune, with harvests in Burgundy and Bordeaux before returning to the family estate. Their first vintage under the domaine label was 2015. Raphaël's background is viticultural as much as cellar-focused, which shows in the farming: organic certification was pursued from the start and achieved in 2019. The use of massal selections throughout the estate is a commitment to preserving the genetic diversity of the existing vines rather than importing clonally selected material from nurseries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDuck breast with cherry reduction, a charcuterie board built around pâté de campagne and jambon de Paris, tuna tartare with sesame and soy, or whole roasted chicken with properly crisped skin. Rosé Champagne without dosage has the structure to go through an entire meal rather than just the aperitif.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":50262622273759,"sku":null,"price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6200458.jpg?v=1782000715"},{"product_id":"the-storm-cellar-rose-of-chambourcin-2022","title":"The Storm Cellar Rosé of Chambourcin 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis rose is made from Chambourcin, a French-American hybrid grown in the Grand Valley AVA around Palisade, where the variety's thick skins and disease resistance suit Colorado's high desert growing conditions. The valley's wide temperature swings between day and night help preserve acidity through a long ripening season.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chambourcin, pressed for its naturally deep color to yield a ruby-hued rose rather than a pale one. 13% alcohol, bottled April 2026, with 6.5 g\/L acidity balancing 5.8 g\/L residual sugar. Ripe plum, raspberry and dried herb flavors lead to a bright, refreshing finish. 182 cases produced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJayme Henderson and Steve Steese left sommelier jobs in Denver in 2017 to found The Storm Cellar on Sunshine Mesa in Hotchkiss, within Colorado's West Elks AVA. Working almost entirely in white and rose wine and sourcing fruit from vineyards across the Western Slope, the two-person team has built The Storm Cellar into one of Colorado's most recognized producers in under a decade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe wine's acidity and dark fruit character make it a strong match for smoked pork tenderloin, heavily herbed roasted chicken, grilled sausages, or a charcuterie spread built around cured meats.\u003c\/p\u003e","brand":"Storm Cellar","offers":[{"title":"Default Title","offer_id":50488535089375,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6270516_5acf3900-304a-497a-b54e-01036911215b.jpg?v=1782668526"},{"product_id":"buckel-family-rose-2023","title":"Buckel Family Rosé 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis rose comes from a single vineyard in Palisade, in Colorado's Grand Valley AVA, a high desert river valley along the Colorado River at roughly 4,700 feet, considerably lower and warmer than Buckel's own high-elevation West Elks fruit. The valley's wide diurnal swings, up to 30 degrees between day and night, keep acidity intact even as the desert sun pushes ripeness. Soils here range from alluvial ground along the river to stony, loamy mesas above it. Palisade is Colorado's oldest and most established wine-growing area, named the state's first AVA in 1991, and it is warm enough to ripen Syrah and Viognier fully, something the higher, cooler West Elks sites cannot always manage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA co-fermented blend of Syrah and Viognier, hand-harvested from a single Palisade vineyard and made with the same minimal-intervention approach across the Buckel lineup: gentle handling, low sulfites, no added sugar. Co-fermenting the two grapes together, rather than blending after the fact, is a technique borrowed from the Northern Rhone, where Viognier is sometimes added to Syrah to lift aromatics and soften color. The Syrah brings red fruit and a light peppery spice, while the Viognier adds floral lift and refreshing acidity. Only 397 cases were made. The result is a dry rose with real structure rather than a sugary summer wine, closer in spirit to a Tavel than a beach rose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJoe and Shamai Buckel built Buckel Family Wine in Gunnison, choosing Colorado's Western Slope over the more established West Coast wine regions Joe trained in, including Flowers Vineyard and Winery and B.R. Cohn in Sonoma. This rose draws on a grower relationship in Palisade, part of the small, close-knit network of Western Slope growers and producers Shamai has spent years cultivating. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis rose's structure and spice make it more versatile than a typical pool-side rose. Try it with grilled salmon, a Nicoise salad, lamb kofta, or a spread of charcuterie with olives and marcona almonds. It has enough weight to stand up to grilled meats but keeps the acidity to work with salads and cheese. Serve it cold on a warm Colorado evening, ideally outside.\u003c\/p\u003e","brand":"Buckle","offers":[{"title":"Default Title","offer_id":50514273927391,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7040614_21a9d60e-986b-453b-96b8-2e157626dd0e.jpg?v=1783392791"},{"product_id":"grosjean-montmary-extra-brut-rose","title":"Grosjean Montmary Extra Brut Rosé","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eValle d'Aosta is the smallest and highest wine region in Italy, a narrow Alpine valley wedged against the French and Swiss borders beneath Mont Blanc and the Matterhorn. Vines climb terraces of glacial moraine, sand, and stony debris, often above 500 meters, where the growing season is short and the day-to-night temperature swing is extreme. Grosjean farms around Quart and Saint-Christophe, just east of the city of Aosta, and Montmary takes its name from one of the peaks that dominates the zone. At this altitude Pinot Noir and Chardonnay ripen slowly and hold a knife-edge of acidity, exactly the raw material a serious sparkling wine is built on.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA rosé made by the traditional method, the same as Champagne: 60% Pinot Noir and 40% Chardonnay, aged 15 months on the lees and finished with under 2 grams per liter of dosage, which puts it squarely in extra brut territory. The color is pale coral. Expect wild strawberry and red cherry, blood orange, a little bread crust from the lees, and a chalky, mineral spine underneath. The mousse is fine and persistent, the finish dry and tight, closer to savory than fruity. This is Alpine sparkling wine built on altitude and acidity rather than richness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Grosjean family has farmed in the Aosta Valley for centuries, but the modern estate begins with Dauphin Grosjean, who first bottled his wine commercially in 1969. It is now run by the third generation: Hervé, Didier, Simon, and Marco. The estate is a landmark for organic farming in the Alps. It stopped using insecticides in 1975 and in 2011 became the first certified-organic winery in Valle d'Aosta, the only one for the following decade. The vineyards are a patchwork of small, steep parcels around Quart, most of it worked by hand out of necessity as much as principle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eExtra brut and high in acid, this is a rosé that earns a place at the table rather than just before it. Pour it with prosciutto and melon, with charcuterie and a wedge of Fontina from the same valley, with salmon crudo or tuna tartare, or with pan-fried mountain trout. It also stands up to a mushroom risotto. The dry finish and steady bubbles reset the palate between bites. The kind of pink wine you can open in February and still feel like you are celebrating something.\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":50540977029343,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7080640.jpg?v=1783567994"},{"product_id":"lini-910-lambrusco-labrusca-rose","title":"Lini 910 Lambrusco Labrusca Rosé","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLini 910 is based in Correggio, on the flat, fertile alluvial plain of the Reggio Emilia province in Emilia-Romagna. This is the historic home of Lambrusco, the northern Italian food valley of Parmigiano Reggiano, prosciutto di Parma, and aged balsamic. The soils here are deep and clay-rich, and the warm, humid Po Valley climate suits the Lambrusco family of grapes, which have been grown around Modena and Reggio for centuries. The wine that comes off this land is bred for the local table: bright, sparkling, and made to refresh rather than to age.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA dry sparkling rosé from 85% Lambrusco Salamino and 15% Lambrusco Sorbara, the more perfumed, higher-acid member of the family. It is made by the Charmat (Martinotti) method: a still base wine is racked into pressurized, temperature-controlled tanks for its second fermentation, then aged on the lees for texture before bottling. The result is pale coral pink with a fine, persistent mousse. Crushed raspberry and wild strawberry, white peach, and a lift of garden herb and spice, all carried on crisp acidity and a clean, dry finish. Low in alcohol and built for drinking cold, this is Lambrusco as an aperitivo and an all-purpose table sparkler.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Lini family founded the winery in 1910, and it is now run by the fourth generation as Lini Oreste e Figli. Across more than a century they have championed dry, serious Lambrusco at a time when the category was best known abroad for cheap, sweet, industrial bottlings. The family grows and vinifies its own fruit and has become one of the reference names for quality Lambrusco from Emilia. This rosé sits in their approachable Labrusca line, the everyday expression of what they do.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA natural aperitivo and a friend to salty, fried, and fatty food. Pour it with a board of prosciutto and salami, fried calamari or arancini, a margherita pizza, or spicy tuna rolls and other bright, chili-touched dishes. The bubbles and acidity reset the palate between bites, and the light chill and low alcohol make it easy to keep pouring through a long, casual meal.\u003c\/p\u003e","brand":"Classic","offers":[{"title":"Default Title","offer_id":50572337381599,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7160690.jpg?v=1784262436"},{"product_id":"lanson-champagne-brut-rose-back-vintage","title":"Lanson Champagne Brut Rosé [Back Vintage]","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChampagne is a cold place growing grapes at the northern edge of where grapes work, on a seabed. The subsoil is Belemnite chalk, the compacted remains of marine life, and it does two jobs at once: it holds water through dry spells and drains it away in wet ones, while reflecting light back into a canopy that never gets enough. Lanson is a Reims house, blending across villages rather than farming a single slope, which is what the non-vintage format is for. The color and the fruit in a Lanson rose have traditionally come from still red wine made in Bouzy, a south-facing grand cru village on the Montagne de Reims where Pinot Noir ripens more fully than almost anywhere else in the region. Bouzy rouge is the most sought-after red in Champagne for exactly this purpose.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStart with what is not on the label. There is no vintage here and no disgorgement date we can read, so treat this as an aged non-vintage release of unknown exact age. That is why bottles like this are priced the way they are. What makes it worth the gamble is a technical decision. Lanson built its house style on blocking malolactic fermentation. The sharp malic acid in the base wine is never converted to softer lactic acid, so the wine goes into bottle with more acidity than its neighbors and holds it for decades. Acid is the skeleton that keeps an old Champagne standing, and the single best predictor of whether a bottle like this survived. This is a rose by red wine addition, not saignee: finished white base blended with a small percentage of Bouzy rouge, the method that gives Champagne rose precision rather than grip. With age, the pink drifts toward salmon, then copper and onion skin, and the strawberry and cherry of youth become dried strawberry, blood orange, walnut, and orange marmalade. The texture turns weightier and more vinous. Chill it to about 50 degrees, not colder, and pour it into a white wine glass. Expect variation bottle to bottle, as with anything stored this long by hands other than ours.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLanson was founded in Reims in 1760 by Francois Delamotte, making it one of the oldest houses in Champagne, and it adopted the Maltese cross in 1798, still on every bottle. Its identity has always been the non-malolactic approach, paired with lees aging well past the legal minimum. The house now holds non-vintage cuvees for around four years against a legal requirement of fifteen months.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAged rose Champagne is a food wine. Jambon persille, the Burgundian parsley-set ham, meets the acidity and the savory turn the wine has taken. Seared scallops with brown butter suit the weight it has gained. A plate of duck rillettes with cornichons and toast handles the dried-fruit character. Langres, the washed-rind cheese from Champagne's own doorstep, is the local answer and the best one. Pour this at the start of dinner and keep the bottle on the table, because it will not be finished with the first course.\u003c\/p\u003e","brand":"Wilkie Antiques","offers":[{"title":"Default Title","offer_id":50577047453919,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7210728.jpg?v=1784681078"},{"product_id":"que-pop-sparkling-session-rose-2025","title":"Que Pop Sparkling Session Rosé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe label gives nothing away, so here it is: this is California, not Italy. Sonoma Coast AVA, and mostly Green Valley of Russian River, the coolest and foggiest corner of the Russian River Valley, sitting closest to the Pacific and buried in marine fog most summer mornings. Green Valley ripens later than anywhere else in the appellation and holds acid longer, which is why it is Pinot Noir and sparkling ground rather than Cabernet ground. That matters more than usual here, because this fruit is picked deliberately early, before sugar accumulates, to keep acidity and freshness. Early picking from a cool site is the entire structural argument for a low-alcohol wine. Pick early somewhere warm and you get thin and sour. Pick early in Green Valley and you get taut. The vineyards are sustainably farmed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne hundred percent rosé of Pinot Noir, 7 percent alcohol, 72 calories a glass, and vegan. The 7 percent is the whole proposition, roughly half what Sonoma Coast Pinot normally lands at. Fermentation is cool and clean in stainless tank, the alcohol is then adjusted down to session strength, and the wine is given frizzante-style bubbles: a soft spritz rather than the hard, fine mousse of a traditional-method sparkler. Elevage is entirely in tank, no wood anywhere. Strawberry, watermelon rind, pink grapefruit, a little white peach, and a dry, briskly acidic finish. This is not a sweet wine dressed up as a light one, which is the trap most low-alcohol bottles fall into. Serve it colder than you think, and in a real wine glass rather than a flute, because the aromatics need the room.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eQue Pop started as an accident. In the 2024 vintage the team found itself with extra Sonoma Coast Pinot Noir and no clear destination for it. Rob, the winemaker, saw where the market was heading on lower alcohol, decided he wanted to get there without giving up a sense of place, and started tinkering. He cut the alcohol roughly in half, added bubbles, and gave it a cheerful outfit. Around the winery the project got nicknamed K-POP, a play on Rob's Korean heritage. The wine belongs to Valkyrie Selections, a Sonoma-based group that also produces in the Willamette Valley and Washington State. We will say plainly that there is no long estate history to recount here and no point pretending otherwise. What there is: genuine Sonoma Coast Pinot Noir, sustainably farmed, handled by someone who knew exactly what he was doing with it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA 7 percent sparkling rosé is a different tool than a wine. It is what you drink at two in the afternoon. Fried chicken straight out of the pan, where the bubbles and acid reset your palate between bites. Spicy food it handles better than almost anything, because there is not enough alcohol to amplify heat: green papaya salad, larb, anything with fish sauce and chile. Salty snacks, potato chips, marcona almonds, a bowl of olives. Or a summer fruit galette, where the strawberry lines up. The bottle for a long July afternoon when you still have things to do afterward.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":50577059053791,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7250779.jpg?v=1785129300"},{"product_id":"terre-di-montalto-etna-rosato-2024","title":"Terre di Montalto Etna Rosato 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEtna's reputation was built on the northern slope around Randazzo, but Terre di Montalto works the far less celebrated southwestern face of the volcano, above the town of Biancavilla. What makes this estate unusual is its altitude: the vines sit between 860 and 960 meters, high enough that cool winds and old soils keep the wines fresh and low in alcohol even though the fruit ripens fully. The soils are distinctive even for Etna: ancient iron-rich red earth that predates the volcano, mixed with Ripiddu, fist-sized basalt stones thrown out by an eruption 60,000 years ago. Because phylloxera never reached Etna's volcanic sand, the vines are own-rooted, growing on their original stock.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Nerello Mascalese, Etna's noble red grape, from 60-year-old terraced vines trained in the traditional spalliera and alberello systems. The grapes are hand-harvested, sorted twice, softly pressed, and fermented cool at 13 to 16 degrees. The wine then spends four months on fine lees in temperature-controlled stainless steel with weekly stirring, followed by six months in bottle before release. The result is a pale, dry, mineral rosato: red currant, pomegranate, and cherry fruit with violet, Mediterranean herbs, and a savory, saline volcanic edge. It is taut and fresh, closer in spirit to a serious pale rose than to anything sweet or simple.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTerre di Montalto is owned by three brothers who farm 6.5 hectares of steep, terraced, own-rooted vines in Biancavilla. Their family has grown vines on this southwestern slope since the end of the 19th century, began bottling their own wine in 1980, and finally built their own winery in 2018. They work only native Etna varieties, Nerello Mascalese and Nerello Cappuccio for reds, Carricante and Catarratto for whites, and farm organically, which the constant mountain winds make relatively easy by keeping disease and pests at bay. It is a small, traditional grower estate quietly working one of Etna's overlooked corners.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is a rosato with the structure to sit down to a meal. Pour it with grilled swordfish, pasta alla Norma, caponata, or a plate of Sicilian charcuterie and pecorino. Its saline, herbal edge is made for eggplant, olive oil, and grilled fish, while the fresh acidity keeps it lively next to richer dishes. Serve it chilled but not ice-cold, so its volcanic minerality shows.\u003c\/p\u003e","brand":"Willette Wines","offers":[{"title":"Default Title","offer_id":50577185931487,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7250775.jpg?v=1785129196"},{"product_id":"chateau-pradeaux-cotes-de-provence-rose-2025","title":"Château Pradeaux Côtes de Provence Rosé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost Provence rose is pale, forgettable, and made in industrial quantities. This is the opposite: a serious rose from one of Bandol's most historic estates. Chateau Pradeaux sits on the Mediterranean coast near Saint-Cyr-sur-Mer, where hot, dry summers, relentless sun, and the drying mistral wind concentrate the fruit, and poor limestone-clay soils force the vines to struggle. The estate is defined by Mourvedre, the late-ripening grape that needs exactly this much heat to ripen. That backbone gives the rose a structure and savory depth you rarely find in the category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA blend of 45% Cinsault and 40% Mourvedre, with Grenache and Carignan making up the rest. The grapes get a short maceration on the skins for a light color, then ferment at low temperature to preserve freshness and aromatics, and the wine is aged in cement cuves before bottling the following spring. The Mourvedre is what sets it apart, lending grip, garrigue-like herbal notes, and a saline, mineral finish under the red-berry and citrus fruit. It is dry and structured, a rose you can pour with a full meal rather than just an aperitif.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Portalis family has owned Chateau Pradeaux since before the French Revolution. Jean-Marie-Etienne Portalis, who inherited the estate in 1752, went on to help draft the Napoleonic Code, one of the most influential legal documents in Western history. The family has kept the estate resolutely traditional ever since, farming mostly Mourvedre and aging their Bandol reds for years in large old oak foudres. This Cotes de Provence rose is the more immediate, drink-now expression of that same old-vine, Mourvedre-driven estate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is a Provencal food wine through and through. Pour it with grilled sea bass, ratatouille, a plate of tapenade and crudites, or aioli with poached vegetables and cod. Its structure and herbal edge stand up to garlic, olive oil, and grilled fish far better than a lighter rose would, and the saline finish makes it a natural with anything from the sea. Serve it chilled but not ice-cold, so the texture shows.\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":50578643747039,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7250771.jpg?v=1785129107"},{"product_id":"stein-rose-trocken-2025","title":"Stein Rosé trocken 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGrowing red grapes on the Mosel was illegal until Ulrich Stein sued to overturn the ban. That single fact explains a great deal about this estate and this bottle. Stein works out of Alf and Bullay on the lower Mosel, on terraced blue Devonian slate slopes so steep that mechanization is impossible and yields are among the lowest anywhere in the world of wine. Slate is the whole story here: it absorbs heat during the day and gives it back overnight, it drains completely, and it forces roots deep into fractured rock. In a region this far north, that stored warmth is the difference between ripening and not. It also leaves the smoky, stony signature that runs through everything grown on it, red or white.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePinot Noir, sometimes with a little Cabernet Sauvignon or Merlot depending on the year, which is only possible because of the legal fight mentioned above. Fermentation starts spontaneously with native yeast, as with every wine at the estate; nothing is fined, and sulfur additions are kept very low. The result is a rosé with more structure and less confection than the category usually delivers: crunchy red currant and wild strawberry, pink grapefruit, dried herbs, and a hard slate-driven mineral streak, with acidity that is genuinely brisk rather than merely present and a dry, savory finish. It is pale and it is not sweet. This is a Mosel wine that happens to be pink rather than a rosé that happens to come from the Mosel.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHeinrich and Erna Stein founded the estate in 1948, and it passed to their sons Ulrich and Peter in 1982. Ulli Stein has spent the decades since as one of German wine's most persistent contrarians: rescuing abandoned terraces on slopes nobody else would farm, campaigning loudly for the preservation of steep-slope viticulture in a region steadily abandoning it, and taking the regulators to court over red grapes and winning. The estate is roughly 80% Riesling with Spätburgunder, Cabernet Sauvignon, Merlot, and Elbling filling out the rest. Everything ferments spontaneously and nothing is fined.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry, mineral, and structured enough to sit down to dinner. Grilled sausages with mustard, a salade niçoise, salmon with dill, or charcuterie and radishes with good butter and salt. The acidity and slate cut through fat and salt cleanly, and there is no residual sugar to fight a vinaigrette. Serve it cold but not frozen, and treat it as a summer red rather than a poolside pour.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50613412823263,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8040014.jpg?v=1785944747"},{"product_id":"buckel-family-rose-2024","title":"Buckel Family Rosé 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis rose comes from a single vineyard in Palisade, in Colorado's Grand Valley AVA, a high desert river valley along the Colorado River at roughly 4,700 feet, considerably lower and warmer than Buckel's own high-elevation West Elks fruit. The valley's wide diurnal swings, up to 30 degrees between day and night, keep acidity intact even as the desert sun pushes ripeness. Soils here range from alluvial ground along the river to stony, loamy mesas above it. Palisade is Colorado's oldest and most established wine-growing area, named the state's first AVA in 1991, and it is warm enough to ripen Syrah and Viognier fully, something the higher, cooler West Elks sites cannot always manage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA co-fermented blend of Syrah and Viognier, hand-harvested from a single Palisade vineyard and made with the same minimal-intervention approach across the Buckel lineup: gentle handling, low sulfites, no added sugar. Co-fermenting the two grapes together, rather than blending after the fact, is a technique borrowed from the Northern Rhone, where Viognier is sometimes added to Syrah to lift aromatics and soften color. The Syrah brings red fruit and a light peppery spice, while the Viognier adds floral lift and refreshing acidity. Only 397 cases were made. The result is a dry rose with real structure rather than a sugary summer wine, closer in spirit to a Tavel than a beach rose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJoe and Shamai Buckel built Buckel Family Wine in Gunnison, choosing Colorado's Western Slope over the more established West Coast wine regions Joe trained in, including Flowers Vineyard and Winery and B.R. Cohn in Sonoma. This rose draws on a grower relationship in Palisade, part of the small, close-knit network of Western Slope growers and producers Shamai has spent years cultivating. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis rose's structure and spice make it more versatile than a typical pool-side rose. Try it with grilled salmon, a Nicoise salad, lamb kofta, or a spread of charcuterie with olives and marcona almonds. It has enough weight to stand up to grilled meats but keeps the acidity to work with salads and cheese. Serve it cold on a warm Colorado evening, ideally outside.\u003c\/p\u003e","brand":"Buckle","offers":[{"title":"Default Title","offer_id":50613916762335,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7310796.jpg?v=1785628480"},{"product_id":"domaine-des-trois-filles-bandol-rose-2025","title":"Domaine des Trois Filles Bandol Rosé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBandol is the one place in France where rosé is treated as a serious wine rather than a summer product, and the appellation rules enforce it: Mourvèdre must make up a minimum share of every bottle, red and pink alike. Mourvèdre is late-ripening, difficult, and needs real heat to finish, which is why it barely works anywhere else in France. The appellation sits in a natural amphitheater of terraced hillsides, the restanques, curving around the Mediterranean southeast of Marseille. La Cadière-d'Azur occupies the higher ground inland, on limestone, sandstone, and marl, catching enough sea breeze to keep nights cool. The combination of hard sun, poor soils, and maritime air is precisely what Mourvèdre requires and almost nowhere else offers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e60% Mourvèdre, 25% Grenache, and 15% Cinsault, hand-harvested into small crates and pressed directly, so no skin maceration at all. Fermentation runs cold to protect the aromatics, and the wine is raised in concrete rather than steel or wood. That Mourvèdre-dominant proportion is what separates this from Provence rosé generally: Mourvèdre brings structure, grip, and a savory, almost meaty depth that Grenache and Cinsault alone cannot supply, and it is the reason Bandol rosé holds up for years while most pink wine does not last a summer. Pale in color, with white peach, grapefruit, wild strawberry, dried herbs, and a stony, faintly saline finish. There is real weight through the middle and a dry, grippy close.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Arlon family founded Domaine des Trois Filles in La Cadière-d'Azur in 2013 and farm nine hectares across AOP Bandol, AOP Côtes de Provence, and IGP Mont Caume. The name refers to the three daughters, who run the estate alongside their parents. Nine hectares split across three appellations is a small operation by any measure, and the hand-harvesting into small crates rather than bins is the kind of decision that only makes sense at that scale. Starting an estate in Bandol from scratch in the last fifteen years is not a common move; the land is expensive and Mourvèdre is unforgiving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis has enough structure to eat with rather than sip. Grilled sardines with lemon and olive oil, bouillabaisse or any saffron-scented fish stew, roast chicken with garlic and rosemary, or aioli with vegetables and salt cod. The Mourvèdre grip stands up to garlic, saffron, and grilled fish where a lighter rosé would disappear, and the saline finish meets anything from the sea. Serve it around 50 degrees, not straight from an ice bucket, and use a real wine glass.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51021000311007,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8090066.jpg?v=1786310850"},{"product_id":"leon-gold-pink-gold-pet-nat-2025","title":"Leon Gold Pink Gold Pet Nat 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Remstal runs east of Stuttgart as a side valley off the Neckar, and Gundelsbach, where these grapes grow, sits in one of its narrower stretches. What makes the site work for sparkling wine is the pairing of slopes steep enough to ripen fruit with nights cold enough to hold acid in it: a pét-nat needs grapes picked at modest sugar with acidity intact, because there is no dosage later to correct the balance. The soils are keuper, which in this valley means gypsum keuper, red sandstone, Bunte marl, and pebble sandstone in alternating layers, geology that shows up in the glass as a chalky mineral edge rather than as fruit weight. This is Württemberg, in Swabia, one of Germany's warmest red-wine regions and one of its least exported.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePét-nat is méthode ancestrale, and the mechanics explain everything about the bottle. The wine goes into glass before primary fermentation has finished, so the last of the sugar ferments inside the sealed bottle and the carbon dioxide has nowhere to escape. There is no second fermentation, no disgorgement, and no dosage; the bubbles and the dryness come out of the same single fermentation. The spent yeast stays in, so the wine can look cloudy. Open it cold and upright and pour gently. This one is all Trollinger, macerated on skins for over a week, pressed into stainless steel, and left to finish in bottle on indigenous yeasts. Unfined, unfiltered, no added sulfur, 1.5 grams per liter of residual sugar, which is bone dry, at 11.5 percent. Pink grapefruit, underripe strawberry, cherry, wild rose, and a hard mineral snap on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLeon Gold's cellar work is where his convictions actually show. Fermentation is wild, in a mix of wood and steel, and he deliberately keeps several vessel sizes in play so he has options at blending. Clarification happens by settling rather than by machine, and the wines rest on their lees longer than is convenient in order to build texture. Sulfur additions are small and sometimes absent altogether. Every sparkling wine he makes is méthode ancestrale rather than tank or traditional method, which is a real commitment given how little room that method leaves for correction. Pink Gold is one of a set of bottlings made in collaboration with his American importer, alongside Neon Gold and Rosé Gold.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFried chicken, cold or hot, is the pairing to try first, since the bubbles and the acid cut through the crust in a way no still wine manages. Salt-and-vinegar potato chips are not a joke recommendation. Shrimp ceviche with lime, red onion, and cilantro plays straight into the grapefruit and the tartness. A bowl of strawberries with cracked black pepper works at the other end of the meal. And it is a genuinely good brunch bottle at 11.5 percent, low enough that a second glass is not a decision. Open it cold, straight from the refrigerator.\u003c\/p\u003e","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":51227371110623,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8190144_260e7451-6578-4659-99f3-1f8aaf00cfb0.jpg?v=1787200635"},{"product_id":"philipponnat-brut-rose-royale-reserve","title":"Philipponnat Brut Rosé Royale Réserve","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAÿ and Mareuil-sur-Aÿ occupy the south-facing slope above the Marne, and this has always been Pinot Noir ground rather than Chardonnay ground. The exposure is due south, the grade is steep, and chalk runs close to the surface. For a rosé that geology matters more than it does for a white, because the color and the red fruit in this bottle come from real red wine made from Philipponnat's own Pinot Noir in Mareuil-sur-Aÿ. The rest of the red component comes from Les Riceys, down in the Côte des Bar at Champagne's southern edge, closer to Chablis than to Reims and the only village in the region with its own still rosé appellation. Kimmeridgian marl rather than pure chalk, warmer, and reliably riper Pinot Noir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost people assume rosé Champagne means saignée. This one is built the other way. Philipponnat folds 7 to 8 percent still red wine and saignée rosé together into a finished white base rather than bleeding color off a red fermentation, which gives control over both the color and the tannin. The blend is 69 percent Pinot Noir, 29 percent Chardonnay and 2 percent Pinot Meunier, all from first press must, drawn mainly from Grand and Premier Cru sites. Reserve wine accounts for 27 percent of the blend, held in oak barrels on a perpetual solera: each year's assemblage draws from the barrels and the barrels are refilled, so every bottle carries a trace of every blend that came before it. The current release is built on the 2019 harvest, bottled April 2020, disgorged April 2023, dosed at 9 g\/L, 12.5 percent alcohol. Summer cherry, wild strawberry and citrus peel, then a dry, spiced, firmly acidic finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Philipponnat family has held vines in Aÿ and Mareuil-sur-Aÿ since 1522, one of the longest continuous growing lines in Champagne. Charles Philipponnat, the fifteenth generation, leads the house. Its reputation rests on the Clos des Goisses, a 5.5-hectare parcel bought in 1935 whose 45-degree southern face made it Champagne's first single-vineyard wine, but the house habits show up across the whole range: first press juice only, Pinot Noir at the center of every blend, cask work on a portion of each cuvée, and reserve wines kept in a solera rather than in tank. The roughly 20 hectares in Aÿ, Mareuil-sur-Aÿ and Avenay are worked largely by hand and in part with horses, using organic and biodynamic practices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSmoked trout on rye with crème fraîche and dill, where the red wine addition gives the wine enough grip to stand up to smoke. Duck breast rendered hard and sliced thin, with cherries. Lamb chops off a hot grill with rosemary and coarse salt. A bowl of strawberries with cracked black pepper and nothing sweet added. Rosé Champagne gets treated as a toast-and-put-down wine, which wastes a bottle that was built for dinner.\u003c\/p\u003e","brand":"Southern","offers":[{"title":"Default Title","offer_id":51234975318239,"sku":null,"price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8190155_17ebce0f-dc3d-4f77-908f-27c05cda9044.jpg?v=1787200652"},{"product_id":"jade-gross-jabalina-rose-2025","title":"Jade Gross Jabalina Rosé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRioja rosado spent decades as an afterthought, a byproduct of bleeding tanks to concentrate red wine. Jabalina is built the other way around, from two deliberately chosen sites with opposite soils. The Tempranillo comes from La Cantera in Labastida, Rioja Alavesa: 39-year-old bush vines on clay and limestone at 600 to 650 meters, high enough that harvest runs late and acidity survives. The Garnacha grows on sand in San Vicente de la Sonsierra, across the Ebro in Rioja Alta, planted 34 years ago. Limestone gives the wine its grip and length; sand gives it perfume and lift. The two soils are the whole design.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFifty percent Tempranillo, 50 percent Garnacha, the first vintage of Jabalina made at that split after three years of a Tempranillo-dominant blend. Hand-harvested on September 14, 2025 and pressed as whole bunches, so the juice comes off pale and low in phenolics. It fermented in a 500-liter French oak barrel and stayed there six months on its lees. That is a white-wine protocol applied to pink, and it shows: this is a rosé with texture, not a poolside pour. Wild strawberry, blood orange peel, white pepper and crushed stone, a creamy mid-palate from the lees, and a dry saline finish. 14 percent alcohol. 1,070 individually numbered bottles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJade Gross grew up in Hong Kong and lived in New York and London before moving, in 2019, to San Vicente de la Sonsierra, population roughly one thousand. She has been candid about the cost of that trade: a Chinese American woman with no family in wine and no local surname, she spent her first years being watched rather than welcomed. Her account of how it turned is unglamorous. She started showing up at the village bar at six in the morning for a café con leche alongside the older men who farm there, then coming back at the end of the day covered in mud, and about two years in they began nodding to her across the room. The vineyards followed the same slow arithmetic: a bush-vine parcel near Labastida bought in 2020, a sandy Garnacha plot in the San Andrés area of San Vicente added in 2024, and in 2023, after years of borrowing space in friends' cellars, a plain working winery of her own on the village industrial estate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBarrel fermentation and six months of lees give this enough body to sit down at the table. Grilled head-on prawns with garlic, pimentón and a hard squeeze of lemon, where the salinity meets the char. A seafood paella with plenty of socarrat, since the acidity keeps cutting through the saffron rice. Jamón ibérico and boquerones, straight from the plate. Or roast chicken thighs with olives and preserved lemon. Buy two: one for now, one to see what it does in a year.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51247712370911,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220186.jpg?v=1787526007"},{"product_id":"la-kiuva-rose-de-vallee-2025","title":"La Kiuva Rosé de Vallée 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNebbiolo is Piedmont's grape, but it also grows in the Alps. At the lower end of the Valle d'Aosta, where the valley narrows toward the Piedmont border, the same variety goes by the local name Picotendro. Arnad sits in this stretch along the Dora Baltea river, and the cooperative's members farm vineyards between Hône and Montjovet at 380 to 500 meters. The soils are sandy and alkaline, deposited by glaciers and shaped into terraces on steep slopes, with vines trained on traditional pergolas and Guyot. Days are sunny, but cold air pours down from the mountains at night, which keeps acid high and fruit crisp. Arnad is better known in Italy for its lardo, cured in chestnut-wood tubs, than for wine, and that is a useful clue for what to eat with this bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRosé de Vallée is about 70 percent Picotendro, with the local red varieties Gros Vien and Neyret making up the rest. The grapes are hand-harvested and left in contact with their skins for about 12 hours, just long enough to pick up a pale onion-skin pink, then pressed and fermented off the skins at controlled temperature. The wine rests about six months in stainless steel and two months in bottle, with no oak. Expect raspberry, wild strawberry and cranberry, a flinty mountain freshness and a faint bitter-almond pull on the finish, which is the Nebbiolo showing through. It runs 12.5 percent alcohol. The 2025 season in the Valle d'Aosta was a good one after a difficult 2024: a warm, wet June, a dry July, and a cooler end to August that slowed ripening at the right moment. Harvest ran 7 to 10 days early, volume rose about 8 percent, and acidity held.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Kiuva is a growers' cooperative, and in the Valle d'Aosta that is not a compromise. Vineyards here are tiny, steep and split among many families, and pooling the fruit is how much of it gets made into wine at all. The cooperative was founded in 1975, one of the first wineries set up with the backing of the autonomous region, and received its first grapes in 1979. Today about 50 member growers deliver fruit, working with a shared agronomist and enologist who track ripeness vineyard by vineyard. The name comes from the local patois: a kiuva is the bundle of dried leaves gathered in autumn to feed goats through the winter. The cooperative also runs a shop and restaurant in Arnad, and its range covers the local Arnad-Montjovet reds, whites, sparkling wine and grappa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBegin in Arnad: thin slices of lardo draped over warm toasted bread with a little chestnut honey, where the wine's acid and slight bitterness cut straight through the fat. Pan-fried trout with brown butter and almonds matches the rosé's delicate red fruit without overpowering it. A salad of bresaola, arugula and shaved Parmigiano works because the salt sharpens the berry flavors. And a warm potato and leek tart makes a light dinner the wine can carry. This is a twenty-dollar mountain rosé with Nebbiolo behind it, the bottle to keep cold for the weeknight when you want something drier and more interesting than the usual pink.\u003c\/p\u003e","brand":"Reyes","offers":[{"title":"Default Title","offer_id":51352342429919,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9120291.jpg?v=1789272793"},{"product_id":"domaine-tempier-bandol-rose-2025","title":"Domaine Tempier Bandol Rosé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBandol built its name on red Mourvèdre, yet the first wine Lucien Peyraud ever bottled at Domaine Tempier, in 1943, was a rosé. The appellation is a rough amphitheater of terraced hillsides behind the fishing port of Bandol, facing the Mediterranean and backed by limestone ridges that block cold air from the north. Mourvèdre is a late-ripening, heat-hungry grape, and this is one of the few places in France where it ripens reliably. Tempier's vineyards sit around Le Plan du Castellet, spread over roughly 50 hectares of scattered parcels, with the highest, La Migoua, reaching 270 meters. Soils are variations on clay and limestone, from sandy Santonian limestone to rudist limestone and dolomite, and the rosé draws on 13.55 hectares of them. Sea breezes and the mistral keep the fruit healthy and hold acidity through long, dry summers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Tempier Bandol Rosé 2025 is 55 percent Mourvèdre, 25 percent Grenache and 20 percent Cinsault, from vines averaging 20 years old. Grapes are hand-harvested. About two-thirds of the fruit is direct-pressed and the remainder gets a short skin maceration, which adds color and a little grip. The wine goes through partial malolactic fermentation, then rests six to eight months in tank, split between stainless steel and concrete, so it keeps its freshness without any oak. The 2025 Provence vintage opened with torrential May rain and heavy mildew pressure, then turned almost bone dry, with just 8mm of rain from June through August and a mid-August heatwave near 40°C that cut regional volumes by about 10 percent. Expect lemon peel and grapefruit, rhubarb, white peach, anise and wild thyme, with a saline finish. This is Bandol rosé built to age, not only to chill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tempier family farmed here from at least 1834. In 1936 Lucie \"Lulu\" Tempier married Lucien Peyraud, and in 1940 the couple settled at the domaine. Lucien spent decades campaigning for Mourvèdre and for Bandol itself, which received its AOC in 1941, and he went on to preside over the growers' association. Lulu's Provençal cooking drew chefs such as Alice Waters to the table and made Tempier a reference point for the idea of wine as part of a meal. Their sons Jean-Marie and François ran the cellar and vineyards until 2000, when Daniel Ravier took over as director. Under Ravier the estate has farmed biodynamically since 2013 and has been certified organic by Ecocert since the 2022 harvest. Kermit Lynch has imported the rosé since the 1976 vintage, and it remains the benchmark for serious rosé in Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis rosé is at home with the food of the Provençal coast. Serve it with bouillabaisse or a simpler fish stew with saffron, fennel and rouille, where the wine's salinity and acidity stand up to garlic and broth. Grilled sardines with lemon and olive oil give the citrus in the glass a direct partner. Pan bagnat stuffed with tuna, anchovy, egg and Niçoise olives plays salt against the Mourvèdre's structure. A roast chicken with thyme and garlic shows how much weight this rosé can carry. Keep a bottle in the fridge through fall and winter, not just summer, and open it the next time dinner smells like garlic.\u003c\/p\u003e","brand":"empire","offers":[{"title":"Default Title","offer_id":51360536264927,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9120289.jpg?v=1789272793"},{"product_id":"chateau-carbonnieux-rose-de-carbonnieux-2025","title":"Chateau Carbonnieux Rosé de Carbonnieux 2025","description":"","brand":"Misa Colorado","offers":[{"title":"Default Title","offer_id":51442937331935,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230388.jpg?v=1790224667"},{"product_id":"thomas-labaille-sancerre-rose-lauthentique-2025","title":"Thomas-Labaille Sancerre Rosé L'Authentique 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSancerre means Sauvignon Blanc to almost everyone, but the appellation was a red wine region first, and Pinot Noir still occupies roughly a fifth of it. Rose is the smallest slice of that, and very little of it leaves France. This one comes entirely from Chavignol, the steep hamlet at the cold western end of Sancerre where slopes fall away too sharply for machines and every row is worked on foot. The soils are Kimmeridgian limestone, the fossil-rich marl that continues north into Chablis. Limestone matters more for Pinot Noir here than heat does: it holds the acid tight and keeps the fruit from turning broad, which is exactly what separates a Sancerre rose from the pale southern French rose it sits next to on the shelf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne hundred percent Pinot Noir from estate fruit in Chavignol, made by direct press rather than saignee, so it is a rose grown to be a rose instead of a byproduct bled off a red tank. Fermentation runs on native yeasts, and the wine is raised in tank with no oak, which keeps the texture lean and the fruit unpainted. The color lands deeper than Provencal pink, closer to wild strawberry. The 2025 season in the Centre-Loire ran early and dry: budbreak on April 7, roughly ten days ahead of the decade average, then the driest May and June in more than fifteen years. A hailstorm on July 23 damaged around 350 hectares across Sancerre, Menetou-Salon and Coteaux du Giennois, and an August heatwave concentrated sugars while acidity stayed put. Picking across the region opened August 23 and finished by mid-September. Red currant, white peach and blood orange, medium weight, hard acidity, a chalky and stony finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClaude Thomas worked old vines on the Monts Damnes by hand. His son-in-law Jean-Paul Labaille helped at harvests while holding down a civil service job, and when Thomas wanted to retire at 73, Labaille quit and took the domaine on full-time. He has changed the cellar very little. Large concrete vats, stainless steel and second-hand barrels two to three years old do the work, the barrels used for slow evolution on lees rather than for oak flavor. Farming is sustainable. The domaine came to the United States through Louis\/Dressner and is handled now by Bowler Wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis has enough grip to sit down to real food, not just an afternoon. Salmon fillet seared skin-side down and finished with dill and creme fraiche, where the acid cuts the fat and the red fruit meets the fish. A board of rillettes, saucisson sec and cornichons, the salt pulling the fruit forward. Warm goat cheese on toast over bitter greens with a sharp vinaigrette, a Loire pairing that works because both wine and cheese come off limestone. Or a salade nicoise built properly, with oil-packed tuna, olives and a soft-boiled egg. Buy two: one for the porch in September, one for Thanksgiving, when it will do more work at that table than any white you could open.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":51443382059231,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230387.jpg?v=1790224667"},{"product_id":"lacourte-godbillon-rose-extra-brut-nv","title":"Lacourte-Godbillon Rosé Extra Brut NV","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eÉcueil is rated 90% on the old échelle des crus, which makes it premier cru rather than grand cru, and that ten-point gap is most of the reason a wine this serious costs what it does. The village sits on the Petite Montagne de Reims, the western shoulder of the Montagne, closer to the city than to Épernay. Its 144.5 planted hectares run across slopes that face east and southeast, so the fruit gets morning light and then cools through the afternoon, which protects acidity in a Pinot Noir village. And it is overwhelmingly a Pinot Noir village: 76% of the plantings, against 12% each for Chardonnay and Meunier. Écueil is one of the few crus in Champagne where Pinot Noir is not a choice so much as the default.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a rosé d'assemblage, not a saignée, and the difference shows. The wine is 100% Pinot Noir, built on a 2022 base with 48% reserve wine, and the color comes from a short skin maceration plus a measured addition of still red wine from the estate, which keeps the hue pale and the tannin almost absent. Base wines ferment plot by plot, some in oak and some in stainless, depending on where the fruit came from, and stay in contact with their lees. After bottling the wine spends at least 24 months on lees, and this release was disgorged in March 2025. Dosage is 1.5 grams per liter. Wild strawberry, sour cherry, blood orange and crushed stone, then a dry, chalky middle and a finish with real grip. The 2022 base came from a dry, hot season that gave clean, ripe fruit with slightly lower acidity, which is exactly why the low dosage works.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJean-Guy Lacourte and Claudine Godbillon began bottling under the family name in 1968, after generations of Lacourtes had farmed Écueil and sold fruit. Their daughter Géraldine and her husband Richard Desvignes took over in 2006 and turned a grower-bottler into one of the references for the Petite Montagne. They farm 8.5 hectares in Écueil plus a parcel in neighboring Les Mesneux, work the vineyards organically with grass left between the rows, harvest by hand, and handle every stage from pruning to disgorgement. The philosophy is blunt: ferment small lots separately, age them long on lees, add as little sugar as possible, and let the parcel do the talking. Biodynamic work is underway on the estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rosé Champagne this dry belongs with food, not with a sunset. Grill lamb chops over charcoal with salt and rosemary and the Pinot fruit steps up to the char. Duck breast with cherries is the obvious move and it earns the cliché, since the wine already carries sour cherry. Salmon, slow-roasted at low heat with olive oil and dill, meets the texture without overwhelming it. Or just cold prawns with a sharp cocktail sauce, where the acidity does the work. This is the bottle for the first warm evening of the year, when you want something with structure but not weight.\u003c\/p\u003e","brand":"Old World","offers":[{"title":"Default Title","offer_id":67575130423519,"sku":null,"price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9270424.jpg?v=1790548337"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/ChatGPT_Image_May_4_2025_06_26_34_PM.png?v=1746463840","url":"https:\/\/danverwinemerchant.com\/collections\/rose.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}