Division 2019 Columbia Valley L'Avoiron Rosé of Gamay Noir

Gamay finds an excellent home in the basalt soils of the Columbia Valley! The winemakers at Division farm  a six-acre block on the Car-Ousel Vineyard which they are now transitioning to organics. The grapes are picked early for a more "white-wine style" freshness, which was thankfully just in time to beat an uncommonly early bout of frost. The fruit was destemmed, fermented in steel tanks, and though typically they prefer to bottle their wines as is, this vintage called for a bit of filtered with organic inactive carbon to prevent oxidation. All of this is to say, this will be a bright, crispy rosé, full of energy! The winemakers describe this vintage as having "the complete aromatics, chalky minerality and fleshy weight means drink up now or wait for the honey-ed notes that will come with time." Michelle DeWyngaert

Bichi 2018 Bichi Rosa del Peru

There's a bit of mystery with some of the Bichi wines as they have yet to identify the grape variety/s growing in the San Antonio de la Minas Vineyard (some think it might be Dolcetto,others think it's more likely Cariñena because of its  natural acidity), the other mystery is how it has taken us so long to appreciate Mexican wine! Based in Tecate, the Téllez family founded Bichi in 2012 farming abandoned vineyards and working with other neighboring growers who are also farming organically. The high elevation of the San Antonio de la Minas vineyard and its proximity to the Pacific Ocean help temper the warm Mexican climate. The 'Rosa del Peru' is made with hand-harvested, de-stemmed grapes, fermented in steel and then bottled as is with just a touch of SO2 leaving it a beautifully hazy, rose-gold color in the glass. On the nose is a mix of red apple skins, crushed raspberry, and ripe strawberries, and the palate has a nice creaminess to it balanced with a tart, refreshing finish. Michelle DeWyngaert

Bedrock 2019 California Ode to Lulu Rose

Bedrock is a champion of old California Vines! The 'Ode to Lulu' is a nod to their favorite rosés of Bandol, embodying that seemingly impossible balance of weightiness and lightness. This year's blend is 65% Mataro from old vines in Oakley and the Pagani Ranch, and 35% Grenache from the Gibson Ranch in Mendocino, planted in the 1880's. This wine is bright, salty, crisp, and just downright yummy; very reminiscent of the Provençal rosés I've always loved. The palate is clean, dry, and has a nice density and creaminess to it with notes of watermelon juice, crushed strawberries, and fleur du sel. Drink this with moules-frites or grilled prawns! Michelle DeWyngaert

Bloomer Creek 2019 Finger Lakes Half Moon Rosé

This is a rosé of terroir; aromatic and earthy. Bloomer Creek Vineyard is lovingly cared for by Kim and Debra Engle using organic methods, no herbicides, and no irrigation. The blend for 'Half Moon' is 90% Pinot Noir and 10% Cabernet Franc for that touch of herbal savoriness. The Pinot Noir spends six hours on the skins and is then blended with the Cabernet Franc. The juice is fermented in stainless steel and then bottled unfined, unfiltered, and with just a dash of SO2. The color is a deep, orange-y red, more of a pale red than a rosé. On the nose you get dried rose and bing cherry, and as it opens up notes of dried and fresh herbs, red currant, and a bit of forest floor begin to unfurl. The palate is clean and vibrant with just a touch of tannin; it conjures big bags of fresh summer cherries and red currants. Michelle DeWyngaert

End of Nowhere 2019 Sierra Foothills Uncorked! Sparkling Zinfandel Rosé

A perfect summer sparkler for backyards and rooftops or dreaming of backyards and rooftops. Chris Walsh works with the Pritchard Vineyard for this bottling; a no-till, organically farmed, one acre site in Amador County. 'Uncorked!' is 100% Zinfandel, half of which is direct-pressed as whole clusters, and the other half is foot-stomped and left for eight hours on the skins. The juice is then fermented in stainless steel tank, bottled  then undergoes a secondary fermentation. The result is a bright, juicy, non-disgorged, sparkling Zinfandel! 

Familie Bauer 2019 Niederösterreich Rosé Liter

Every summer  I cherish a few "special" rosés (Lloritu from Oriol Artigas, or the Bonavita Rosato for example), but I also need a go-to inexpensive rosé that I can consume in larger quantities. Luckily I had a chance to taste a sample of the Bauer Rosé from Austria earlier this month, and quickly recognized it as the perfect summer quaffer. Organic practices in the vineyard, ambient yeast fermentation? Check! It's fresh, crisp and zippy, made from Blauer Zweigelt grapes that spend 6 weeks on skins and ferment and age in stainless steel. Did I mention it's a liter bottle that's only $14.99? A great deal and a no brainer for anyone stocking up for the beach, park, backyard, roof or fire escape.  -Eben

Weszeli 2019 Niederosterreich Rosé 'Eden'

A blend of mostly Zweigelt with some Cabernet Franc, from the Kamptal region in Austria. Weszeli has been farming biodynamically for close to decade and will be certified as of the 2021 vintage. The 2019 rosé is lovely, fresh and balanced. A fine candidate for drinking on its own, it has great balance and a bit of mid-palate weight that should make it a great accompaniment to summer meals, herb and tomato salads, and the like. -Eben

Puech Redon (Eric Texier/Cyril Cuche) 2019 VdF Pour de Vrai Vin Petillant Artisanal et Nat

A collaboration between our good friend Eric Texier, and a biodynamic farmer named Cyril Cuche. Cyril’s family owns a massive chunk of land, which he has been working organically and biodynamically for over a decade. The estate has always practiced polyculture with wild forest, grains, vines, and more, all contributing to the biodiversity. Without any winemaking experience, Cyril turned to Eric Texier to help produce a wine with wild yeast fermentation and no added SO2. This is a frothy and refreshing rosé Pet-Nat that is unfiltered and quite delicate on the palate. A great choice for a thirst quenching afternoon bottle and a must try for fans of ancestral style Pet Nats.  -Eben

Lambert, Patrick 2019 Chinon Rosé

 This delightful Chinon Rosé comes from Patrick Lambert's 6 hectares of organic vines in Cravant, around the corner from his friend and mentor, Bernard Baudry. Hand harvested from 20+ year-old Cabernet Franc vines on gravel and sandy clay soils over limestone. The 2019 is just delightful, showing a very light pale pink color and  lovely aromas of wild strawberry, red currant, raspberry, citrus and rose; the palate is ripe and pretty with raspberry, citrus and stone flavors with nice density and texture, a bit dryer and lighter than the 2018, with juicy acids, berry flavors and minerals in the finish. This is drinking beautifully now and will open up nicely through the spring and summer and will be quite delicious through 2021. (March 2021 - this is yummy new inventory just arrived from Patrick's cellar) This is a fabulous value and highly recommended!   David Lillie 

Plouzeau (Ch. de la Bonneliere) 2019 Chinon Rive Gauche Rosé

This large organic estate in Chinon produces a light and lovely rosé from Cabernet Franc vines grown on gravel and sandy soils in the "Rive Gauche" and "La Vienne" parcels. The 2019 shows a pale pink/salmon color and bright, slightly spicy and floral raspberry/strawberry aromas. The palate is very crisp and dry, but showing the ripeness of the vintage in the round, sappy fruit, with raspberry, melon and citrus peel flavors. It's light and refreshing and goes down easy - perfect for a hot summer day, and it's a great value!

Raffault, Olga 2019 Chinon Rosé

The Olga Raffault Chinon rosé has gotten better and better over the past few years, perhaps it's their move to organic farming and the fine work of Sylvie Raffault and her husband Eric de la Vigerie. 100% Cabernet Franc, 10-hour maceration and slow wild-yeast fermentation. The 2019 is a carbon copy of the lovely 2018 -  round and ripe and simply delicious, quite crisp and refreshing showing lovely bright pink color, hints of raspberry and strawberry fruit, ripe but dry and balanced on the palate with a bit of peach and red berries in the finish with bright saline acidity. "Particulièrement gouleyant" it says on the label and we couldn't agree more! (PS - Those who enjoy the Bernard Baudry Chinon Rosé will love the Olga Raffault as well)

Villemade, Herve 2019 Vin de France Rosé

The incredibly delicioius  2019 Rosé from Hervé Villemade is made from Grolleau, Gamay and  Cot (with maybe some Pineau d'Aunis?) It's a bit darker and riper than usual in this extraordinary vintage, but don't let that scare you away - the wine is fantastic, or as our colleague Michelle would say "freakin' yummy!" I plan to consume quite a few of these over the summer...  David Lillie

Terres Blanches (Benoit Blet) 2019 Vin de France BB Rose

Benoit Blet of Domaine des Terres Blanches, near Chinon, has created another subtle and delicious rosé in 2019, from organic Gamay grown on a unique terroir of sandstone. It's a "direct-press" rosé, fermented slowly with wild yeasts, showing delicate, complex aromas of raspberry and strawberry, with orange peel, stone and spice. The palate is bone dry with earth and stone flavors underlying lovely raspberry and cranberry fruit, with hints of peach and rose as it opens. The finish is silky and refreshing and quite long with berry fruits and mineral flavors. Lovers of the Baudry rosé will appreciate this delicate and delicious wine. "Accompagne les crudités, les viandes blanches et les charcuteries, ou tout simplement pour le plaisir de partager un verre entre amis" says Benoit - Serve with crudités, white meats and charcuterie or very simply for the pleasure of sharing a glass with friends."  David Lillie

Boudignon 2019 Rosé de Loire

Since his arrival in Anjou Noir in 2008, Thibaud Boudignon became a reference for hyper-detailed farming and very refined, sleek interpretations of Chenin on the different metamorphic terroirs of the region. After couple of terrible vintages where he lost almost all his crop, he started a little négoce, allowing him to produce a little bit of rosé. Of course, the wine is made with the same dedication that leads whatever Thibaud is doing. It is a blend of Cabernet Franc and Grolleau organically farmed in Faye d'Anjou (one of the crus of the Coteaux du Layon)  by a producer Thibaud has built a strong relationship with.  The grapes are grown on schists and volcanic rhyolites. They are direct pressed, fermented with wild yeast in stainless steel tank. Malo is blocked to preserve freshness. In 2019, Thibaud's rosé is a tense, refreshing and salty as usual, with a little more nerve than the 2018. It tastes closer to a white, with just a little pick up of tannins and white raspberry at the end of the palate. It is a very versatile wine, with very good length, would pair well with tomato and watermelon gazpacho, or a grilled sea bass with hemp & quinoa salad and chimichuri. 80% Cabernet Franc, 20% Grolleau. Pascaline Lepeltier. 

Gilbert, Philippe 2019 Menetou-Salon Rosé

From a parcel of Pinot Noir in the commune of Morogues, in biodynamic farming since 2006. Very pale pink color. Subtle, lovely aromas of floral-tinged raspberry with citrus and peach. The palate is very light but with good concentration of pure berry fruits and a bit of exta ripeness in 2019,  with mineral flavors that are lifted by crisp acidity. The finish is long and elegant. This is a superb rosé for those seeking subtlety and balance, highly recommended!

Grange Tiphaine 2019 Vin de France Sparkling Rosa, Rose, Rosam

“Rosa Rose Rosam” is one of the best pet nats in the world. Period. The name comes from a famous song by Jacques Brel called Rosa, a nostalgic song about being a kid learning latin and falling in love. For Damien and Coralie, this is pure pleasure, swimming-pool wine, yet it is made with the uttermost seriousness. This is the only way to make it so good year in and year out. This wine comes from a 80 year-old complanted plot of Cabernet Franc, Grolleau, Côt and multiple types of Gamay including some teinturiers (red flesh) grown on the clay and silex soil of Amboise. The vineyard is biodynamically certified. Hand-harvested mid-September, the grapes are sorted then directly pressed whole-cluster to preserve their aromatics. A short, cold-temperature alcoholic fermentation starts, then half-way through the wine is bottled, to gain the natural carbonation. The wine is on tirage for 6 to 8 months before being disgorged. 2019 is one of the best examples of the cuvées, with a great combination of ripeness and freshness. A beautiful fuschia color, the nose bursts with notes of pomegranate, roses, pink peppercorn and grapefruit zest. Bubbles are soft and gentle, the acidity energetic and sapid, balancing the very subtle hint of residual sugars. The attack is a grenadine for grown-ups, and the finish reminds you of a paloma. You should drink it this summer, but don’t worry if you keep it for a couple of years! Enjoy it by itself, or with any crudos-barbecue-tapas food you may wish! Cabernet Franc, Gamay, Grolleau, Côt field-blend. Pascaline Lepeltier.

Bonnefoy (La Madone) 2019 Côtes du Forez Rosé Gamay sur Volcan

The delicious 2019 Gilles Bonnefoy Rosé is made from Gamay grown in both volcanic and clay/granit soils in the Côtes du Forez  (upper Loire, east and a bit south of Lyon).  The grapes are hand-harvested and ferment with wild yeasts, half is rosé de saigné, half is direct press. The wine shows a bright pink color and pretty aromas of raspberry, strawberry and red currant, with hints of citrus and white peach. The palate is light and crisp but with nice density and saline minerals under the red fruits, finishing with good length of stone, citrus and berry fruits. Serve as a refreshing aperitif or with salads, grilled meats, seafood and goat cheeses. This should open up nicely over the summer and drink well through 2021.  (Some in stock, more inventory arrives 6/30) David Lillie

Bonnefoy (La Madone) 2019 Vin Mousseaux Aromatique Bulle Rosé Demi-Sec

This lovely Pet Nat from Gilles Bonnefoy in the Côtes du Forez is made from Gamay Noir à  Jus Blanc in the Methode Ancestrale, as is the Bulles Rouge, finishing as a demi-sec at 9% alcohol. For fans of the legendary Renedart Fache Cerdon de Bugey (or any other good Cerdons), this will be right up your alley. On the palate it's all sun-kissed crushed rasberries, strawberry soda, and a delicate mousse. The residual sugar is balanced with ample acidity, lending it some thirst quenching qualities along with the delightful sweetness. If you're fond of Bugey-Cerdon, need something that would suit a fruity dessert, or just want a wine that is effortlessly sweet and incredibly fun to drink, this is a lovely option at a great price. (Some in stock, more inventory arrives 6/30)

Terres Dorees (Jean-Paul Brun) 2018 Beaujolais Rosé d'Folie

Jean-Paul Brun releases small quantities of this Beaujolais rosé each year, and it's always a treat. Strawberries, bright red fruit, and a tangy side that contributes to its joyful drinkability. The finish is mineral and crisp, with a very subtle tartness that keeps the impression of a flavorful but overall dry rosé.   EL

Château de Manissy 2019 IGP du Gard 'La Belle Etoile" Rosé

The grapes for the Chateau de Manissy "Belle Etoile" originate from organically certified vineyards owned by wine-maker Florian André's mother. Covering an area of 1.5ha, this site is bathed by the sun and swept by the mistral on a flat plain that is rich in limestone with a clay subsoil. Entirely hand-harvested grapes, 50% Cinsault and 50% Grenache, that have a cold maceration before being pressed. Low temperature fermentation with indigenous yeasts, aged in stainless steel tank. The high percentage of Cinsault brings freshness and delicacy to the wine, with hints of raspberry and stone fruits that linger on the balanced, refreshing palate. Great by itself or served with salads, goat cheeses and light summer meals.

Creve Coeur (Pablo Hocht) 2019 Côtes du Rhône Rosé du Coucou

(Was $13.99)  The Creve Coeur "Coucou" is a beautiful direct-press rosé made with  old vines of 60% Grenache and 40% Cinsault. The 2019 shows a very pale onion skin color with floral aromas of raspberry, peach, citrus and stone. The palate is very light, silky and elegant with subtle raspberry fruit with hints of melon and earth, finishing with nice length of mineral flavors and refreshing acidity. This is a very lovely wine at a great price!  David Lillie

La Bernarde 2019 Côtes de Provence Rosé "Hauts du Luc"

A fresh, delightful  Côtes de Provence Rosé with a blend of 46% Cinsault, 27% Grenache, 11% Mourvedre, 9% Rolle, 7% Syrah. What makes La Bernarde unique is the high altitude of their vineyards at ~1150ft which makes for much cooler temperatures leading to a later harvest than most in the region. The grapes are direct-pressed and then fermented and aged in stainless steel to maintain those vibrant fruit aromas.

Bastide Blanche 2019 Bandol Rosé

A reserved Bandol rosé, primarily Mourvèdre with Cinsault and Grenache. The Mourvedre is pressed and run off directly, the Cinsault and Grenache undergo 24 hours of skin contact. Certified organic grapes from the Bronzo family vineyard in Le Castellet.  The 2019 has a coppery, salmon-colored robe. The nose, a bit more forward than usual, offers an array of stone fruit and savoy herb notes, with garrigue and ripe peach aromas vying for attention with time in the decanter. The palate offers peach skin, orange oil, and earthy flavors leading to a long, persistent, sapid finish. This  is newly arrived and should take a month or two to unwind. Better with a decant or a day open.

Gros Noré 2018 Bandol Rosé

The 2018 Gros-Noré Bandol Rosé shows a salmon pink robe. The nose is a pleasing mélange of watermelon rind, peach skin, garrigue, and a bit of wet stone to the nose, with a hint of spice. The mid-weight and ripe palate offers flavors of cantaloupe, stone fruit, and a fine mineral core to add a touch of savory bitterness on the long mouthwatering finish. This has plenty of concentration and freshness to accompany vibrantly flavored foods (tapenade spoken here) and enough floral fruity elements to balance the savory character to make for a fairly robust aperitif. This was a fine pairing with lavender lemon chicken and roasted red pepper salad, but should be delicious with a ratatouille or even grilled lamb served just slightly below cellar temperature. John McIlwain

Pibarnon 2019 Bandol Rosé

A blend of Mourvedre, Cinsault, and Grenache, the wine shows pine needles, a hint of resinous underbrush, wild strawberry, fresh melon on the nose. Medium rich palate with stony core, plum, salty peach skin, garrique, and spice flavors on a long tactile finish with the classic saline and savory character that define classic Bandol rosé. While a fine pairing with bolder foods currently, this has the elements that bode for still more compelling drinking over the next five years and beyond.

Bagnol 2019 Cassis Rosé

We love rosés from Cassis - a great location and terroir for wine despite the chic little town and hordes of tourists. The 2019 Domaine du Bagnol has just arrived, here's an assessment from importer Neal Rosenthal: "The dynamic Sébastien Genovesi describes 2019 as a beautiful harvest, one for which a sorting table was virtually unnecessary, and his family’s domaine produced 15% more wine than in the similarly warm and dry 2018. Domaine du Bagnol’s rigorous vineyard practices (organic-certified since 2014) and careful, precise cellar work have resulted in wines of increased harmony and complexity with each passing year, and this vintage of their Cassis Rosé represents a new pinnacle for a justly beloved cuvée. Comprising 50% Grenache, 30% Cinsault, and 20% Mourvèdre, the rose-petal-colored 2019 was pressed directly and rapidly (in under two hours) to extract as little color as possible, and the bottled wine contains only 20 milligrams per liter of total sulfur—a factor which contributes to its gorgeous purity of texture and precise, intense evocation of limestone soil. "

Sulauze 2019 Coteaux d'Aix-en-Provence Pomponette Rosé

Domaine de Sulauze was purchased by an ambitious wife and husband team who converted all of the farming first to organic and then to biodynamics, and endeavor to use as little sulfur as possible while maintaining clean, classic wines. The name of the Domaine comes from the flaky limestone soil, aka Lauze, of their vineyards which give the vines excellent drainage. This year's rosé is a blend of 60% Grenache, 10% Syrah, 10% Vermentino, 15% Cinsault, and 5% Mourvèdre. Upon opening this wine is lean and racy with notes of crunchy green strawberry, watermelon, and ranier cherries, and after coming up in temperature develops riper notes of orange oil, juicy strawberry, and a bit of salty minerality. A lively, refreshing rosé from the Coteaux d'Aix-en-Provence and a perennial favorite!  Michelle DeWyngaert                                                                                                                                                   

Monte Bernardi 2018 IGT Colli della Toscana Centrale Rosato

Grapes from Monte Bernardi's cooler sites in Panzano with southern exposure. A blend of majority Sangiovese (90%) and additional Tuscan grapes - Canaiolo, Malvasia, and Trebbiano. All fruit is certified organic and biodynamically farmed. Wine is pressed and left on the skins for half a day to two full days. After natural fermentation, the wine goes through malo in oak barrel. Aged in barrel for 8 to 12 months, and bottled without filtration, where it remains for at least 6 more months before release. Producer website states, "Drink upon release, but can also be aged for greater complexity..." The color is a dark, fiery pink that is familiar to me from other barrel aged rosé. The nose is a perfumed cherry, with lots of floral elegance, upon a base of crushed strawberries and fresh herbs. The wine has an engaging mouthfeel of soft tannic structure and medium acidity. Flavors of wild cherry and orange peel lead to a long minty finish. Knocked it out of the park with a salad of sauteed zephyr squash, beet greens, fennel fronds, chopped onions and honey balsamic. However, like the producer hinted, I'm going to cellar a couple because there's no doubt stunning layers of fruit will develop after two or more years of age. David Hatzopoulos

Burlotto 2019 Rosato "Elatis"

Produced by arguably Verduno's most esteemed winery, the G.B. Burlotto Elatis Rosato is a brilliant Nebbiolo (45%) and Pelaverga (45%) based rosé, with a color that flashes between powerful mature peach and delicate rose water. The rest of the blend is Barbara. Grapes are destemmed before being pressed. The wine matures in stainless steel vats for 6 or so months before 2 months of bottle aging prior to release. The nose is exceptional, throwing lavender, fennel fronds, pomegranate, and strawberry into a bold, harmonious game of scents. The palate has angular flavors compared to the wine's aromatics, like candied raspberry and sliced unripe white plum. When first served and cold, the wine has puckering acidity, but it levels out surprisingly quick, retaining good acid but gaining a soft and pleasant texture on the tongue and cheeks. The Elatis is definitely here for immediate consumption, but I'd also love to see how this 2019 tastes in the summer 2021 or '22. Very delicious bottle. David Hatzopoulos

Marco Merli 2018 Umbria Zerodibabo Rosato

Marco Merli left a career as a fashion designer to focus his energy  on a small, 7 hectare farm that his father owned in Umbria. He quickly moved towards organic farming, and there is no sulfur used whatsoever. The Zeridibabo rosato comes from a .7 hectare parcel of 70% Sangiovese and 30% Ciliegiolo grown on clay and limestone. The vines range from 15 to 45 years of age.The nose is full of red fruit, with pomegranate, raspberry, red currants, red apple, red apple peel, and currant leaves. On the palate the Zeridibabo shows a hint of a bitter edge, with blood orange zest and a touch of an herbal presence to compliment the luscious red fruit of the nose. Very enjoyable, this wine was delicious on its own, though would also stand up very well to lighter summer fare. Oskar Kostecki

Stein 2019 Mosel Rosé Trocken

Pale salmon robe. Fresh and luminous on the palate with wild strawberry, cranberry, shiso leaf on the nose. The lightweight palate (bantamweight?) offers bright hedge fruit and pomegranate flavors with an impossibly stony core. How can something so light carry some much mineral tang? Each sip is a geology lesson. This one is for all you rockers! At 11% abv this is a fantastic sipper for when the days grow torrid. Highly recommended from both a refreshment and  compelling minerality standpoint. John McIlwain

Koehler-Ruprecht 2019 Pfalz Pinot Noir Kabinett Trocken Rosé

Pinot Noir from limestone soils in the Pfalz, this rosé is a perennial favorite! Crushed strawberry, cherry blossoms, orange zest, and Morello cherry on the nose. The mid-weight palate is redolent of cherry pit and fresh cut melon, with a savory back end and sneaky acidity lending freshness on the juicy and persistent finish, with just enough gravitas to make this more than just a summer sipper. John McIlwain