Christophe Avi Agenais Rosé Mary TaylorThis ros leans savory and grounded, opening with notes of sour plum, tangerine pith, and crushed raspberry leaf, followed by a cool, stony lift. The palate is dry and taut, shaped by brisk acidity and a faint chalky grip. Flavors of white cherry, pomelo, and cucumber skin give way to a gently bitter, herb tinged finish.

balancing line of acidity

It just tastes darn good and fits with any occasion – whether it may be cocktails by the fire or roast rack of lamb with fava beans and morels in a garlic aioli

new leather and juniper berry aromas shape the beautiful nose on the 2021 Fuligni Brunello

I’ve tasted Gaja’s Sperss – it’s great

with snappy acidity and barely-there tannins

Meyer lemon

pencil shavings

roasted hazelnuts

which delivers all this upfront aromatic pleasure

The finish is brisk and mineral

you can only label 68% of what you make as “Brunello”

Brunello is a set of laws