I’ve been wanting to make rosé for ages and have experimented a lot, but it was never good enough to share with the world. Until NOW.
I bought one of the rare plots of Cab Franc in the country (the Sahary vineyard, to be precise) and had some carbonic fun with it. The wine initially gave me a headache with its super slow fermentation, but the ugly duckling turned out to be a beautiful swan. Some Zweigelt and Regent in there too.
As you can probably tell from the colour, it lives somewhere around that sweet spot where soulful rosé becomes light red - courtesy of the Regent grape, our heritage from the times when my father used to work in a German wine nursery and these grapes were trendy. But who cares about the category when all you can think of is “fuckyeah! is there more? is there enough??