I’d like some pure-syrah suggestions too. Normally I think of Syrah as playing a minor role in southern-French Roses (if at all) -so I didn’t include it as a stand-alone. I guess I’ve seen some Aussie Rose of Shiraz over the years.
Cheers,
Bill
You must shop at Solo Vino, Brad.
Go Vikes.
I’ve rarely found Pinot Noir rose’ (in still wines) that I have liked. It’s usually Grenache or something unusual that works for me. The Greek roses’ I have had in the last couple of years have been killer. There was a Spanish rose’ made from Bobal last year that was excellent and can no longer find.
Flawed poll: you forgot Cinsault, the workhorse of Provence Rosé!
I said Cab Franc. I’ve also liked roses made from Mourvedre. Haven’t been a big fan of the roses of Zinfandel I’ve had recently. And I mean the drier, not-White Zinfandel creations. They’ve just seemed a little flat.
I go by style (light, focused, crisp, low alcohol) rather than by variety(ies).
Current favorite happens to be all Pinot: 50% Meunier, 35% Gris, 15% Noir. 2012 Rousseau Frères, Touraine Noble Joué.
One of the most aromatically enticing rosés I have encountered, ever. Crisp and juicy. Very light on its feet at 12.5% abv, but with great depth and intensity of flavor.
Grignolino?
I think only Heitz makes it and while I love many… I have to say, lately this one has been my favorite.
But I also have some Ode to Lulu and Liquid Farm (both Mouvedre) in my cellar that I haven’t tried yet.
In order of preference: Grenache, Pinot Noir and (not listed) Sangiovese.
Me too.
Nielluccio (from Corsica)
Nebbiolo
Close second would be Mourvedre. I agree it’s all about the producer. Some of my fave still roses have been a blend of less ripe grapes plus a bit of saignee, so they are crisp and vibrant but filled out with just enough riper fruit.
All of them.
Just so long as the acidity is high, the alcohol is low, and there is adequate fruit.