Our 2014 Rosé is quite simply the most awesomely complex and complete Rosé we’ve made to date. The winemaking hasn’t changed a great deal over the years; so we attribute much of this complexity to the diversity of grape varieties and, even more, to the mix of vineyards that are increasingly on the very fringe of where these grapes can ripen. The color is similar to the 2013 with its vibrant pink, salmon and fuchsia edges. More than ever, the wild red fruit of strawberry, raspberry and Bing cherry are interwoven with Herbs de Provence and grass, a touch of citrus and an even greater presence of minerality. It was generally a lower acid year, but you wouldn’t know that from the natural acid in the wine and bright finish. To promote vibrant aromas, we used a few new experimental yeasts, which we liked a lot and, as ever, maintained lees contact to build up body until we blended for bottling. Syrah dominates the blend as it always has, but the co-star varieties play an increasingly important role. Syrah (72%), Mourvedre (8%), Cabernet Sauvignon (8%), Grenache (6%), Cinsault (3%), Counoise (3%). pH – 3.23, TA – 6.2g/L, RS – 0.2%, Alc - 12.2%. 43,000 cases made.