|It’s official. Up and down the California coast, we’ve experienced our first heat wave of the year. With record breaking temperatures hitting some spots both Tuesday and Wednesday this week, folks have been headed outdoors. To the park, to the beach, or to the backyard, it is outdoor season! Hmmm. Kind of makes Rosé sound like a good idea.
As Anya reported last month, being in our new, larger facility in Dogpatch enables us to get some of our imports in-stock quickly and efficiently, so we indeed can have freshly bottled Rosé in April (and May) instead of June or July. It makes the world of difference, especially here in San Francisco. For those of you who don’t know, in the city itself, the months of July and August are marked by endless fog that is drawn in from the ocean by the scorching temperatures of California’s Central Valley. It’s not that depressing, take it from a native. If one is looking for clear skies and warm weather in July and August, a 15 minute drive in any of 3 directions will get you out of the fog.
|We don’t necessarily believe that Rosé has a season, but it sure is a lot more fun to have a nice, cool, crisp glass of it under sunny skies than it is during a snowstorm. (We don’t get snow here in San Francisco, that drive usually takes around 3 hours). So that underlines the importance of having fresh Rosé in April rather than June or July. Last week’s heatwave is proof of that. The reaction has been astounding. The Rosé that Anya wrote about last month is gone. Gone, like a circus gone. Don’t worry, there’s more on the way. Winemaker Diane Puymorin makes another Rosé. In fact this one is bottled under her more prestigious label, Château d’Or et de GueulesLes Cimels Rosé.
Having purchased Domaine de la Petite Cassagne in 1998, Diane changed the name to d’Or et de Gueules, the local dialectal “red and gold.” She pours her heart into these wines, and we’re all smitten by them. If you read our emails with any regularity, you need no introduction. For her Les Cimels Rosé, she adheres to the Provençal style, blending mostly Mourvèdre and Cinsault in equal parts. She rounds it off by adding a little Grenache and Syrah for depth and complexity, and voilà, Les Cimels Rosé!
|Yes, it’s officially springtime. Here in San Francisco, we’re enjoying our summer, part I, part II comes in September. And now that we’re in our new facility, we’ve got fresh Rosé. 2013 Château d’Or et de Gueules Les Cimels Rosé, to be exact! – Peter Zavialoff|