Today’s Deal ~ 2016 “The Withers” Rosé

$21.95/btl or $18.50/btl on 6+!



Bone-Dry…Not Sweet!

Back in early January, when the rain was dropping inches by-the-hour, our “sourcing team” was sitting down with Andrew Tow, owner of “The Withers” and tasting one of the best Bandol-style Rosé’s YET to hit the Californian wine market.  Tow and winemaker David Low, co-owner & winemaker of esteemed Anthill Farms Winery have been absolutely tearing up the wine world since launching this label back in 2013.  From the beginning, the backbone of the project relied on Tow & Low’s access to Chardonnay & Pinot from the Sonoma Coast.  Now they have expanded by producing this single Rosé and three different Rhone blends all from contracted and/or their own vineyards in EL DORADO COUNTY.

We knew we were tasting greatness with the 2016 “The Withers” Rose (61% Mourvedre & 49% Grenache), so we shook hands w/ Andrew and locked up a half-pallet to be delivered as soon as it was released.   Until late last year, The Withers was never available for distribution outside of the eastern seaboard.  Once it hit Californian distribution, the 2015 Rosé had long been “SOLD OUT” since its April release (sold out in one month).  Lucky for CV, one or our “MVR’s” or “Most Valuable Reps” had a sample and gave us exclusive access to taste it. HANDS DOWN one of my favorite Rosés of the year and when we had the chance to taste the 2016 in person with Mr. Tow, well, we weren’t going to let this baby slip away!

Why THIS Rosé?!?

This is a simple answer…WHY NOT?  This much-anticipated seasonal release is sure to be “sold out” as quick or quicker than last year (one month).  After 15 years, we recognize when we have a truly special wine in our shop and it makes us proud to be able to offer it today to you!  Secure your 6pk now…you’ll be not only thanking us but asking for more later!

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Winery Tasting Notes:  “Our 2016 Rosé is a dead ringer for a classic Bandol, highlighted by the color, flavors and aromas of apricot, cherry, watermelon rind nectarine and peach. The wine is buttressed by strong balancing acidity, with excellent tension and lift over its medium bodied, layered and textured frame. Balanced and elegant, it is best served at cellar temperature and can be paired with oysters, shellfish, seafood, pasta and fowl. It will be enjoyable immediately on release but should improve in bottle for 3-5 years.”


What is a Rosé?

A rosé (from French rosé; also known as rosado in Portugal and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale “onion-skin” orange to a vivid near-purple, depending on the varietals used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe. – wikipedia

Also, reference this site for more in depth information: winefolly

You Keep Saying BANDOL-style?

Bandol rosés are enchanting. Their roundness and generosity make them different from other rosé wines. Mourvèdre, Grenache and Cinsault combine to give, by direct-pressing, a well-built, refined, pale-colored wine with delicate salmon hues. With all the subtle shades that enhance their color, Bandol rosés whole-heartedly express the specific characteristics of their terroir. They are to be enjoyed in their youth when their great freshness is most captivating; however, the presence of Mourvèdre brings out their typicity and encourages laying them down, as is the rule for red wines. Long-lived rosés acquire exceptional temperament and flavors. They are served at the most renowned tables; their complexity allows a great variety in food pairings.  –

Great Articles:

NYTIMES – 5/14/15

NYTIMES -5/26/16