With a lovely pink hue, rosé has become a staple for summer day drinking. It has become incredibly popular in recent years, but it’s actually one of the oldest types of wine. Rosé wine is made from red grapes, produced in a similar manner to red wine, but unlike red wine, the grape skins are removed from the juice after a short period of maceration. The light rose colour of the winer comes from the limited contact the juice has with the grape skins. Rosé is typically blended and made from a variety of different wine grapes, but can also be made from one kind of grape. 
The history of Rosé dates back thousands of years back to the Pheoncians and the Ancient Greeks. The rosé of this era was not the kind we see now nicely bottled and enjoyed pool and oceanside. The ancients made rosé by watering down red wine with drinking water. There are two reasons for this; first because much of the drinking water then was not safe for drinking, but when combined with alcohol the bacteria could be killed. The second was more superstitious as it was thought that consuming undiluted wine could turn someone mad, therefore diluting it was the solution to this now debunked problem. The rise of rosé in the Mediterranean has been attributed to Romans spreading viticulture and winemaking techniques throughout. Specifically the Phonecians brought grapes from Greece to Marseille, which is why the South of France is now associated with the production of pink wine. The wines produced in Marseille in the sixth century were field blends of white and red grapes, making them naturally lighter in colour. The availability of red grape varieties such as Grenache and Cinsault in the region added to the development of the delicate style of rosé we still see out of Provence today. 

Today, rosé has experienced a revival in recent years, particularly the pale and elegant rosé’s coming out of Provence. The region continues to have a favourable climate and terroir for producing rosé, as well as the very instagrammable setting. Rosé is enjoyed all year round and appreciated for its versatility, approachability and refreshing flavours. 


From Australian winemaker Châtwau Picoron, this lovely rosé is made from 100% Merlot grapes from the Picoron vineyard located in Sainte Colombe in Bordeaux, France. This is a 2020 vintage with some lovely notes of wild strawberry, crisp grapefruit rind, and wildflowers. The body of this leans toward that of a drier rosé making it incredibly fresh. This wine is hand pressed the Provençale way. 

This is an elegant rosé produced in the Rhône region in the South of France. It has flavours of red berries and strawberry. A nice light and refreshing rosé that is dry and crisp and easy to drink all summer long. Drink on its own or pair with seafood or a nice summer salad. 

Named after the hours of sunlight the Provence vines typically receive each year. This is the perfect summer rosé. It is extremely light in colour and crisp and fresh in taste. This rosé captures the glow of Provence in every sip. 

With deep red colouring, this is not your typical rosé. Ortega is fermented in stainless steel tanks at cool temperatures to retain its freshness and purity. With notes of bright red crunchy fruit, wild strawberries and honeysuckle you get a truly unique taste. 

An incredibly drinkable rosé, this is perfect for summer evenings, or days…It is light and fresh as well as really well priced considering it uses some of the very best organic raw materials that can be found. 
There are a few different methods and ways to produce rosé wine and these are saignée, maceration and blending. Knowing these different methods can help you decipher if you have a preference for a particular style as they all result in a unique taste. Provence produces light-bodied, pale rosé wines while other regions tend to have deeper colour and more body. 

Saignée directly translates to “bleeding”, this method involves bleeding some juice off of the vat that is used to make red wine. The juice that is bled off is fermented into rosé, this method produces more intense, flavourful rosés. 

Maceration is the traditional and most common method and uses red grapes. The grapes are brought into the winery then crushed to release the juices. The grapes are then soaked (also known as macerated) for a short period with the skins on to allow the flavour and colour of the skins to influence the juice. The juice is then separated from the skins and fermented into rosé. 

Finally, blending is when red and white grapes are mixed together to produce rosé. The grapes are fermented in a carbon-dioxide rich environment before they’re crushed. This makes for a fruity and vibrant rosé. This is a less common practice used for rosé wines. 

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