Cinsault planted in 1992, a vineyard which he farms specifically for this rose. 40% is fermented and aged in oak. A little smoky. Bacon-kip savouriness. Real weight and texture and spice with a kind of baked-pear richness (I don`t know if I`ve ever encountered this in a rose). Sumac tang. There is a pull of silk-and-linen tapestry, of texture, of complexity. And it`s so, so sappy. Not entirely unlike a Tavel rose. The kind of wine that I`d love to have with paella or kuku sabzi. It could definitely handle heat, spiciness and complexity in food. And when you compare the price to what you`re paying for a wan Provence rose, this is GV. 17 points