We make a Tempranillo Rose and it’s pretty popular. Perfect year round, great paired at the Thanksgiving and Christmas dinner meals.
Who cares how much crap rose is out there? What matters is there’s more excellent rose being made than ever, and it’s much easier to attain than not so long ago.
It’s quality dry rose that brought this resurgence. The dreck that’s followed in that wake was inevitable.
Preach on Brother! ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
A little chilled Grenache Rose’ after working in the Syrah today. Here’s to diversity
Kim Z, what winery are you with, if you don’t mind me asking?
Our own! Breezy Hill Vineyard.
Not commercial yet but we grow and make estate Syrah, Grenache, and Rose’, in “Malibu Coastal AVA”
Always, my friend . . .
But I don’t think we’re in danger of an over-supply of mourvedres any time soon 
There’s a distinct difference between something as broadly-defined as “Rosé” versus a specific grape variety, too.