Kim Marcus
Posted: May 6, 2010

Sometimes a rosé is just a rosé, and sometimes it is a bit more. Those are my findings from a recent series of rosé tastings held in our New York office (you can see the results in an upcoming issue of the magazine). Most of the releases are from the 2009 vintage, reflecting the quick turnaround that is inherent in making rosé, and most of these wines should probably be drunk within the next six months. Their delicate structures do not usually withstand the test of time.

Yet there are wineries that take their rosés to the next level. I recent bought a rosé made by one of my favorite estates in the Languedoc region of the south of France, Château de Lancyre. This wine is mostly a blend of Syrah and Grenache