Made from juice bled off early on in the fermentation of a red wine and then fermented separately, our "La Rosa" is a "true rosé." The cépage here is about 70% Malbec, with the balance being Cabernet Sauvignon and Alicante Bouchet. Earthy and shy at first, the nose quickly spans into aromas of cantaloupes and strawberries, yet the body exudes richness and viscosity.

Suggested presentation: Best described as a rosé for red wine drinkers, it pairs well with tuna, duck, paella, bouillabaisse, pizza and all types of charcuterie. As with the Pétard Blanc, we propose a relatively smaller, more fluted glass and slightly chilled service. .

The tiny amount of "La Rosa" made in 2004 has already been allocated to restaurants in Houston and Austin. We hope to make more in future vintages, if, as and when the opportunity arises. There's definitely a place at the table for it.

La Rosa 2005 | Pétard Blanc 2004 | Pétard Blanc 2005 | Cohete Rojo
Cohete Rojo "Prestige" | Estate Syrah | Troubadour