Rosé

California rosé, made the Provençal way — not a byproduct, not a saignée afterthought. Pale salmon to soft copper, bone-dry, built for the table and the patio in equal measure.

Our rosés come from Santa Barbara County vineyards where cool Pacific fog slows ripening and protects acid. That matters for rosé. Without acid, pink wine turns into something else: muddy, sweet, tired. With acid, it's the most versatile bottle in the fridge.

We press early and whole-cluster. Native yeast fermentation, stainless or neutral oak, bottled in spring for summer drinking. Grenache-based blends for red-fruit lift; Syrah for structure; occasionally Pinot Noir for silkiness. Each vintage is a slightly different blend — we don't chase a house style so much as respond to the fruit.

Serve ice-cold out of the fridge. Don't overthink the glass — a decent white glass works. Pairs with essentially anything cold, spicy, briny, or grilled. Hold up to roast chicken as easily as they hold up to poolside nothing.

Shippable direct to most US states. Club members get first dibs on the spring release, which has sold out every year since we started making it.

Frequently asked questions

Is your rosé sweet or dry? Dry. Under 2 g/L residual sugar on every bottling.

What grapes go into California rosé? Commonly Grenache, Syrah, Mourvèdre, and Pinot Noir. Ours lean Grenache-dominant for that Provençal profile.

How long does rosé keep? Drink within 12-18 months of release. Rosé is not built for the cellar.

Best glassware and temperature? A medium white-wine glass. Serve at 45-50°F, straight from the fridge.