Three unusual and delicious rosé. The prettiest Cinsault from California, a wild and savoury Tibouren from Southern France aged under flor (like a sherry, or a white from the Jura) and a full bodied (but dry) Somoll rose from Catalunya that can pair with anything from summery vegetables to lamb.
J Brix ‘Uncontainable’ Cinsault (California, USA)
Clos Cibonne TIbouren (Provènce, France)
Pardas Sumoll (Penedès, Spain)