15 products
This is the flagship of a regeneratively farmed estate in the Plaine des Maures, and it is built like a white Burgundy rather than a pool...
Most rosé is made to be drunk cold and forgotten; this one is whole-bunch pressed into old Burgundy barrels and left eight months on its ...
Aglianico is southern Italy's great red grape, and picked early off Irpinia hillsides at up to 700 metres it makes a rosato with proper a...
One of only eighteen estates still holding the Provence Cru Classé title awarded in 1955, and a 400-year-old property that has been in th...
English rosé has a natural advantage: the cool season that makes the sparkling wines work also gives still rosé aromatics and acidity mos...
German Pinot Noir rosé is a quieter proposition than the Provençal style, and at 11.5% this one trades weight for lift and drinkability.
Château de Berne is one of the best-known addresses in Provence, and Inspiration is its Côtes de Provence rosé proper rather than the wid...
Sancerre rosé is a fraction of the appellation's output and rarely leaves France, which makes a good one worth seeking out.
Armenia is where wine began, and almost nobody in the UK has tasted a rosé from it.
Emilia Romagna is better known for everyday reds than for serious rosé, and this is the exception: a single-vineyard Sangiovese pressed s...
One of only 18 Provence estates still holding Cru Classé status, and the cuvée it is best known for.
Turkish wine from the Aegean highlands, made from indigenous varieties.
Grenache rose from northern Greece, made in a pale Provencal register but with more substance.
Greek rose is made from indigenous reds rather than Provencal varieties, giving more structure and grip than the pale southern French style.
Rosé from Cabernet Franc rather than the usual Grenache or Syrah, which trades soft strawberry for a herbal, redcurrant edge and a spicy finish.
Rosé, dry and food-friendly
A short list, chosen deliberately: pale, dry Côtes de Provence, Sancerre rosé from Pinot Noir, English rosé from Kent and Essex, and characterful bottles from Greece, Italy, South Africa, Turkey and Armenia. Dry, savoury styles lead, made for the table and worth opening in October as much as in July.
Each product page covers how the wine tastes, the producer behind it and what to serve alongside.
Frequently asked questions
Red, white, rosé, sparkling, sweet and fortified wines, from classic regions such as Burgundy, Bordeaux, the Rhône, Piedmont, Tuscany, Rioja and Champagne to England, South Africa, New Zealand and the Americas. Every product page carries tasting notes, food pairings and a drinking window.
Yes. Gift vouchers at £40 and £50 sit in the Gifts collection, and any order can be sent to a different UK address with a gift message at checkout.
Get in touch through the contact page with the order number and a note on what did not suit. The team can point to bottles closer to the preferred style for next time.
FAQ
1. What styles of rosé are on the list?
Mostly pale, dry rosé from Provence and the Loire, with fuller, more fruit-led bottles from Italy, Greece and the New World. Sweetness and body are shown on every product page.
2. Is rosé only for summer?
No. Dry rosé is one of the most food-friendly wines there is: grilled fish, salads, tapas, spiced dishes and roast chicken all work, in any month.
3. How cold should rosé be served?
Around 8–10°C. A few hours in the fridge, or twenty minutes in an ice bucket, is enough.