"Bright, pale candyfloss pink with slight peach hues and some depth, lighter on the rim.  The nose is light and delicate , quite reticent, showing soft and subtle aromas of strawberries and cherries, with hints of pomegranate and quince, unfolding red florals.  The aromas are uncomplicated and gentle.  Off-dry to taste and light-medium bodied, the palate has gently fresh flavours of strawberries and cherries with quince elements and lifted red florals.  A suggestion of savoury bottle development adds detail.  The palate is smooth-flowing with hints of unctuousness and slippery, thirst-quenching acidity carrying the wine to a light, nuanced finish with subtle fruit richness.  This is a light, off-dry rosé with delicate flavours of strawberries, cherries and florals, on a smooth, refreshing palate.  Serve as an aperitif, with canapés and dim sum over the next 2 years.  A saignee wine, 100% Grenache, cool-fermented to 12.0% alc., the wine aged 2 months on lees" Raymond Chan, May 2018

"Drinking well right now, this pays d’Oc is pale pink, very fresh and lively. Medium-bodied, with a basically dry feel, it has vibrant strawberry and watermelon flavours, hints of spices, peaches and apricots, and an appetisingly crisp finish. A very harmonious wine, it’s well-priced too" Michael Cooper, June 2018

Salmon pink in the glass with an elegant red fruit nose and aromas of raspberry. Well balanced with a concentrated impression and a fruity finish. The terroir of warmer and matitime location shows in this wines full bodied and rich texture and flavours.

Grown in the Pays d’Oc region of South of France, which benefits from the Mediterranean climate of hot, dry summers for a perfect maturity of the coasline and  humidity and cool temperatures to produce grapes packed with fruity aromas from the Black Mountains. The 100% Grenache for this wine were harvested at night in the lower tempratures to prevent oxidation and then, following to the saignée process, the juices stayed in contact with the skins for a short time before being drained off, so they absorb all the aromas and beautiful colour from the skins. The fermentation was carried out at low temperature to retain the subtle fruit flavours. Then the wine remained on its fine lees for up to two months and is stirred periodically providing a smooth texture.