I am sick to death of those praising all things cool climate. Both warm climate Whites and Rosé have more flavour and thus have a place at the table. The one proviso is that they must be made with the most advanced equipment. This means using an air bag press so tough phenolics are not extracted, keep the extraction rate modest so the last cup of juice is not squeezed out and use chilled holding tanks which exclude oxygen while the grape pulp settles.
Do this, use Grenache and you will end up with this beautiful Kitts Creek Rose.
The last Kitts Creek Rosé was the 2016 which was made from Cinsault. This 2022 is a worthy replacement and fulfills another Glug aim of bringing back those glorious Kaiser Stuhl Barossa Roses of the 1960s.
