Languedoc-Roussillon

Bright pale pink colour with salmon highlights opens into acacia, elderflower, wild berry and grapefruit. The palate begins with lively acidity and immediate freshness, then adds raspberry, fresh grapefruit and a fuller mid-palate. Mouth-watering acidity carries the finish. The blend is equal parts Grenache and Cinsault. Direct pressing precedes fermentation between twelve and sixteen degrees, followed by three months on fine lees.

Candied citrus, orange peel and quince accompany an amber hue. The palate has a pearly texture, subtle tannins and fresh fruit. Cinsault, Grenache Noir, Grenache Gris, Macabeo and Vermentino bring rosé and orange-wine elements into the same blend. Part of the fruit is directly pressed, while another portion receives six to eight days of skin contact. The wine is organic and classified as Vin de France.

Pale salmon in colour, the rosé offers wild strawberry, citrus and delicate floral aromas. The palate is round and creamy, with ripe red berry flavour and soft minerality. Balanced acidity appears with a silky, smooth finish. Alcohol is 12.5 percent, the closure is a screwcap, and the style is medium-crisp. The wine comes from IGP Coteaux de Béziers in southern France.

Fruit character defines a rosé based on Grenache Noir. The grapes are directly pressed, with vinification and ageing in tank. The vineyard lies on the schist hillside of Força Réal, northwest of Perpignan, and the estate is farmed organically. The wine belongs to the Côtes du Roussillon appellation. A serving temperature of about ten degrees is recommended.

Ripe raspberry, flowers, mineral notes and salt appear with a savoury, meaty character and light, grainy tannins. The blend combines Mourvèdre, Cinsault and Terret Blanc, and its pale colour sits between light red and deep rosé. Much of the schist-grown fruit comes from organically farmed vineyards in Faugères. This clairet-style expression marked the first release of the wine.