This wine is the result of two very particular visions and practices that are rarely used in the United States. The first is that Randall Grahm is the only Tibouren winemaker on our continent. This grape variety, which is very sensitive to Coulure* is not the grape variety most loved by winemakers. As for the Cinsaut, it is also a very temperamental grape variety—this vinifera grape variety alone can be a disaster because of its weakness to keep its color and therefore its organoleptic structure. But like with Tibouren, these two grape varieties have an extraordinary quality, their exceptional aromatics and their finesse of character. The second challenge to this wine is Randall's decision to produce a rosé from Direct Press**. Commercially, this decision is a disaster foretold, because the resulting wine will be so lightly colored that the consumer will refuse to buy it. It’s truly a rosé wine with a translucent colour!  However, any great winemaker will tell you that these are the greatest rosés, and that to produce them without gustatory errors, it is imperative to be a winemaker of great exception. So, Randall, as usual, took on his oenological challenges without hesitation.
 
*A viticultural hazard that is the result of metabolic reactions to weather conditions that causes a failure of grapes to develop after flowering.
 
**Direct pressing: as soon as the grapes arrive in the cellar, they are de-stemmed and pressed. The pressing is soft and extracts the free-run must, which is the most delicate. The goal of direct pressing is to obtain the free-run must as quickly as possible to obtain the best aromas without having to extract too much color.

Tasting at 54F. 
Of a very beautiful and dazzling brilliance, its very pale pink flower color has almost reflections of grey river trout. The fragrance is enchanting, seductive, intoxicating, and totally captivating, to the point where you will hesitate to drink it to perpetuate this sensual relationship between aromas and your olfactory senses. Aromas of not-quite-ripe Cavaillon melon, lemon Meyer, strawberry and cucumber water, orange water cream, white flower garden, mimosa not yet in bloom, and English rose garden.
 
On the palate the wine has body, structure, and fatness. A friendly battle is felt between the sweetness sensation of a sensual and enveloping, almost creamy side; and the lively, cutting and joyful brightness of a very present alcohol and acidity. Long and persistent, its softness envelops you like maternal arms that embraces you with tenderness. My whole body is telling me: again! Because the pleasure and comfort that wine brings you is like a warm and mild summer day in Provence.
 
This wine is so delicate and subtle that it should not be served at less than 53f. if you want to appreciate all aspects of it. As for the accompaniment with food, the marriage must be very subtle, almost to the point of hesitation to drink it accompanied by anything. So, if you really want to drink it with food: Zucchini flowers filled with mascarpone and fried tempura-style; a salad of yellow tomatoes, pink pepper, fleur de sel and Meyer lemon juice; whole sea bream grilled Greek-style on the BBQ, without sauce, accompanied with a salad of goat's milk feta, romaine salad leaf, lemon and Herbs de Provence.
 
Tibouren:
Tibouren (or Rossese di Dolceacqua) is a French wine grape variety that is primarily grown in Provence and Liguria but originated in Greece and possibly even the Middle East. Intensely aromatic. While the unique aroma and character of the wines produced by Tibouren are valued by producers, it is not a widely planted variety. This is due, in part, to its viticultural issues.