The vines are planted on red clay soil and face south east on a sheltered hillside. Carignan is king here and this particular rose is a blend of hand-harvested Carignan with a little Syrah and Grenache. Spicy with a savoury edge, this is ideal with richly flavoured rustic dishes.
Markovitz x Indigo, Alkemi Rosé, 2022
The Alkemi rosé draws on classic dark, gastronomic rosés that have the intensity to age, but with none of the overt, new-oak influence that can be prominent in those wines. Structured and spicy with pink grapefruit and floral notes, it has a refreshing streak of acidity that means it’s moreish and drinkable as well as serious.
Sassi, Rosato, 2021
This darker rose is well balanced, easy drinking and versatile. It is for wine lovers who are bored of the endless Provence-style rosés, or who enjoy lighter reds such as Beaujolais Villages or Etna Rosso.
Bodegas Gaintza, Txakoli Roses, 2022
Txakoli comes from the Basque country on the cool, green Atlantic coast of Spain. Typically it’s a slightly spritzy dry white with a saline tang, cousin of those other great Atlantic wines Muscadet and Vinho Verde. Here however is the rose version it's a natural partner to the abundant local seafood. Grapes are picked by hand. Fermentation is in stainless steel vats with temperature control using natural yeast. Fresh red cherry and cranberry on the nose. Refreshing in the mouth with a slight spritz which is typical to Txakoli wines.
Eugenio Rosi, Riflesso Rossi, 2021
A really serious rosé. Unfamiliar territory for most. Disturbingly refreshing and drinkable. Crunchy, spicy and juicy red forest fruits with mouth-watering acidity from the rural mountainous vineyards of Eugenio Rosi. A hero of the Dolomites and a champion of the unusual and intriguing. Here we have a blend of Merlot, Cabernet Sauvignon with a touch of the late ripening Indigenous Marzemino. White grape skins added to absorb unwanted astringency and colour - resulting in a proper, real and honest wine.
AA Badenhorst, Secateurs Rosé, 2023
The Mourvèdre grapes are all picked early in the morning before the sun starts to sting the pickers. The whole bunches were transferred to the press and pressed directly. The juice was settled overnight and then racked into foudres and concrete tanks. At this stage juices are blended and naturally fermented. This is quite a serious rose for the money reminding us of those structured Bandol Roses. Food friendly and delicious.