Gamay is known for expressive fruit notes, and this rosé is no exception – it opens with aromas of tart raspberry, fresh cherry, field strawberries and watermelon. Think of the smell of a country roadside fruit stand loaded with fresh local fruit, and you'll get the idea!
Juicy and energetic on the palate, with nice crisp acidity and flavours of cherry, peach, and raspberry. The finish is dry and refreshing, balancing all the sweet fruit flavours of the palate. This will disappear quickly on a hot day, so stock up!
This is such a flexible wine to pair, so if you're not just enjoying it on its own, match with anything from lighter salads or fish dishes, to poultry or pork. The wine's fruitiness makes it a great complement to anything off the grill, as well.
Fresh B.C. cherries out of the back of a truck, all eaten before you can get them home!
A sweet, almost caramel-like aroma reminiscent of your favourite juicy, red berry.
Tangy or sweet, juicy or tart: more sophisticated than a strawberry, but just as lush.
Fuzzy peach candies, or real-life fuzzy peaches fresh from a fresh B.C fruit stand.
2022 - 2024
We've been longtime fans of the wines of Savoie standard-bearer Maison Adrien Vacher (we featured their Jacquère in our September packages), so we jumped at the opportunity to secure this delicious rosé as another WineCollective exclusive. Given the region's mountainous geography and higher-elevation vineyards, it's no surprise that producers here can make excellent and refreshing rosés from cool-climate grapes. In this case, it's 100% Gamay Noir (the grape made famous in Beaujolais), which, when grown at altitude, retains lovely acidity while developing bright red fruit flavours. Grapes are picked at optimal ripeness for rosé production, and fermented in temperature-controlled stainless steel to preserve freshness and aromatics. Unlike some of the more floral, delicate rosés of Provence, Adrien Vacher's rosé is juicy and fruit-forward, perfect for pairing with summer barbecue favourites or enjoying on its own in the sun. Serve at about 10C and enjoy over the next two years.
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