Spring has sprung… and so has Rosé season

Hi there,
Spring has finally arrived… 🌸
The sun is (occasionally!) shining, evenings are getting longer, and it’s that time of year when we start thinking about relaxing in the garden—with a chilled glass in hand and a bit of warmth on our face ☀️
Which can only mean one thing… Rosé season is here 🍷
Rosé is one of those wines that feels effortlessly perfect for this time of year—fresh, light, and made for easy drinking. But there’s actually a lot more going on behind that beautiful pink colour than you might think.
Interestingly, all grape juice starts out clear—even when it comes from red grapes. The colour of rosé comes from how long the grape skins are left in contact with the juice. Sometimes it’s just a few hours, creating a very pale blush, while other times it can be up to a couple of days for a deeper hue.
In some cases, rosé is made simply by gently pressing red grapes, allowing just a touch of colour to come through. Other styles, like Pinot Grigio Blush, are created by blending a small amount of red wine into white. There’s also a traditional method known as saignée, where some juice is “bled off” from red wine production, resulting in a rosé with a little more depth.
To keep those delicate, fresh flavours, rosé is typically fermented at cooler temperatures and rarely sees any oak. Grapes are often picked earlier too, which helps maintain that crisp acidity and bright, aromatic character we all love.
It’s also worth noting, rosé is made to be enjoyed young. Most bottles you’ll see are from the most recent harvest, and that’s exactly how they’re meant to be drunk.
And one common myth? The colour doesn’t determine sweetness. A darker rosé isn’t necessarily sweeter—although styles like White Zinfandel have helped create that perception.
So whether you prefer pale and delicate or something a little deeper in colour, there’s a rosé out there for everyone.
Here’s to warmer days, lighter evenings, and that first glass in the garden…
Cheers to spring!