Hey, this is Greg from the Barrel of the Bottle team, jumping in. You know what? Hang on a second, Jim, can I get some bed music? All right, cool, thanks. So we don't usually do commercials on this podcast, but we're throwing one out there right now. We have our big Bordeaux tasting. It's UGC. It's a preview of the yet to be released Bordeaux wines from a single vintage. And this year it's 2019. It's coming up. Jenna, when is it? Tuesday, June 28th at Union Station. At Union Station. Tickets are $75. And they're available now. At binnys.com. Wait for the rotator to go around to the UGC. Click it. Buy some tickets. Some of us from the podcast are going to be hanging out there. So if you see us, well, you don't know what we look like. But if you see us, say hi. Come taste some Bordeaux wines. It's going to be pretty cool. It's going to be fun. It's always one of my favorite tastings. It's like super classy. And the wines are always amazing. And there's French people. French people. There's food. There will be food. There will be food. Free water as well. It's a selling point right there. So come drink free water with us and taste some Bordeaux wines June 28th. June 28th, Union Station, binnys.com for tickets. All right, here's the show. just real quick survey of the room. Who is excited to record a Rosé podcast? I am. There are five of us in the room. I just want listeners to know that there are five of us in the room. I genuinely am. Are we supposed to be recording already? I thought we were just shooting the s***. This like a, you're soft open. Surprise. That didn't work. I want to start with the tagline of when Pat's away, the adults will play. And we're talking about the most allocated product that comes to Binny's. It's Rosé. It's gone before you know it. Barbie emailed us yesterday to say stop ordering. Wow. I mean that that'll play with some of the listeners. They'll get what you're talking about. Wait, who is excited to do a Rosé podcast? You. You and Jenna. Rosé all day. Hi. I like a Rosé. All right, I guess just Alicia and Greg are the grumps. We're all excited to do this podcast. Oh yeah, we're stoked. F***ing stoked. You just know I don't drink Rosé very often. I didn't appreciate your clever ruse to imply that we had already been recording for two minutes, so I refused to respond. Roger, I will not participate. I will not be talking this episode. You're listening to another episode of Barrel to Bottle, The Binny's Podcast. I'm Greg, I do communications at Binny's, and I used to do wine. Long time ago. Yeah. I'm Roger. Do beer, seltzer, hard iced tea. Greg stole my line, but I'm Jenna. I also do communications, and I also used to do wine. I'm Alicia, I'm in wine. I'm Gabriel, and I'm still doing wine. Are we doing wine this episode? You know what's going on? Surprise, this is a beer episode. Small liquor. Small liquor episode you've been waiting for. Gabe, so you're kind of a guest. What's this like your third or fourth or fifth show you've been on? In that ballpark, yeah. Something like that. Maybe on the same hand, but not, yeah. Right. Awesome. And you brought what appears to be four bottles of rosé and a box. I was asked to join a podcast, and out of spite, I said, Alicia, we're going to do rosé. Sucks to suck. He knows me well. Well, I'm glad that somebody enthusiastic about the category can walk us through it. So, most people don't drink rosé all year round. No, they don't. But some people, all they want is rosé year round. because it kind of delivers everything. It's coiffable, it's low in alcohol, sometimes they're fruity, sometimes they're not. Sometimes they have a little bit of texture, but never too much. If that's what you want, don't want to get into. There's acidity. There's no acidity sometimes. It's everything. All things to all people? Yeah. Looking at what's on the table, we have stuff from everywhere in the world except for California. Yeah, I opted towards Finger Lakes, New York, instead of California. Not that there isn't great wine coming out of California or Oregon for that matter. But I think that the past few years, New York has been a big standout. I think the climates are getting perfect to get more ripeness out of those red grapes. Yeah, they're expanding production across the board, everyone. I think this is a new one for me. I don't think I've ever had a Rosé from Finger Lakes. Really? Really only Cab Francon and Riesling. One of my favorite producers too, and if I'm not mistaken, Ravines was started by the woman that was in charge of R&D for Gallo for very many years. This was a homecoming for her to go back to New York and start a winery. So such big extremes in wine, you're going from the behemoth that is Gallo to what is a relatively small production winery in a very small region in the US. Can't wait. This sounds like a chess play that he picked New York just so they have to have you know that it's from New York. Isn't that your old stomping ground? It is. New York. Buffalo, born and raised. So not too far from Finger Lakes. I too am a big fan of the wines coming out of Finger Lakes. And we've recently kind of reinvested some education for our staff in the region because these sections are just continuing to expand. And we're going to be tasting them. It's 100 percent Pinot Noir, right? Yeah. From Ravines. So. So way to suck up, Gabe. Yeah. Yeah. All right. I like you a little bit, Gabe. I just want to also say here as a Rosé skeptic that people have been kind of shouting at folks to drink Rosé all year round because, you know, it's really food friendly and very quaffable, as you say. But yet, despite that line for probably over 10 years, it is still definitely seasonal and so much so that in Q1 of 2021, the US did about 144 million of sales. In Q2, that jumped all the way to 216 million. So it is still a seasonal wine for so many people. And, you know, it's a focus of ours seasonally as well. To Gabe's point, we do have a lot of Rosés that do stick around. We order enough that they do stick around for the full year. The suction dramatically kind of decreases in size, but there's still some... But that was before Post Malone told people to start drinking. Yeah, a lot of celebrities in there though too. What was New Zealand before Sarah Jessica Parker really? Put them on the map. And I also want to highlight that National Rosé Wine Day is coming up June 11th. That should be like an hour of the day. Should be like a time for prayer and Rosé. I don't think this country is drinking enough at lunch. And if it's not Chablis, it might as well be Rosé. That's fair. That is the last Rosé I had was when at lunch. So, not in a one day. Two hours ago. Meanwhile, Roger's got a canned hard iced tea. We've talked about Rosé a little bit in the past. Would you say that when you're saying it's seasonal, you're saying all summer long? I mean, Rosé did have a moment, especially like two summers ago, it wasn't even just wine. Everything Rosé, like it went in the cider, went in the beer. Vodkas. We had Rosé Vodkas. We still do, and tequila now too. Tequila, yeah. There's a Rosé tequila. Yeah, Mr. Maroon 5 is doing one. And it's in a little wine bottle with the glass cap, just like a Rosé bottle. It's pretty hot. It's all grown there. You know what? It's pink. I think that the seasonal wine drinker is the most in tune to their palate because they recognize when they don't need anything complex anymore and they just want to drink something without even knowing any subtleties or nuances to wine. They're just like, I can't have cab right now. Or that it's 95 degrees outside, so they don't want cab. Well, I cherish air conditioning. So it's always time for Barolo. All right, I want to tell you something. Let's do it, Gabe. All right, yeah, let's rock and roll here. Did we decide we're going to start a higher level, folks? Well, let's start with the box. All right, we're doing it. I'm on an emotional train with this. It says, so it's a box, and I'm like, ah, but then I see that the box says Quadrum, and I'm like, ooh. Since we can't pull a cork. But then I see that it's Quadrum Rosé, and I'm like, ah. Hey, we proved that there's some drinkable box wines last time. That's true. After Greg spilled them all over himself. Make sure you don't spill this all over yourself. Yeah, I'm going to need somebody else to pour this for me. I'm ready to just like stab this side of this thing and just let it flow. Aren't those difficult? Why is something that's supposed to be so easily accessible, so difficult to open? It's not like a fly. You don't really need to get to it that quickly. You don't know the some box wine drinkers. I need it now. I think I did it right. He's manhandling the nozzle. Do I have to like pump this? Is this like one of those kegs you can have at home? Oh, it's already flowing. What a sound effect. I was super charged. Why aren't there more cocktails in a bag in the box? Totally, right? because the craft house one, that doesn't last long in my house. I was having this conversation the other day. Why aren't there all kinds of consumer package goods in a bag in a box? Like, I'm not even joking, like ketchup or mayonnaise. I mean, once that goes so far as to say pickle relish. Shampoo. Glass is heavy. Well, I mean, this is the same idea of why it took so long for cans to catch on. I mean, some people think that if you put especially liquor in plastic, it's going to leach. That's why I thought Jenna, that one fact that you had that was so brilliant was how the test for plastic was what, battery acid or something? Yeah. So like, if it doesn't- It was invented for that. Yeah. If it doesn't leach battery acid, I guess maybe the plastic they use is pretty impermeable, but- All right. And Bag in a Box is at the tip of our tongues because we have Quadrum Rosé Wine of Spain. It's vintage dated 2021. I didn't even notice that. It's actual vintage on a box. Vintage dated, you say. Can we go back to, like many wine labels, there's things you have to pay attention to even if it does come in a box. And I think the number one thing here is that it says Horio Donuts on every single side. Every side says Horio Donuts. And I'm sure everyone here knows, but if anyone started drinking Spanish wine in the last decade, it's because of Horio Donuts. He arguably reinvented and repopularized Spanish wine in the US market. Probably globally, but I don't know like that. It does not say Grenache. So do we know, is there a Sapage on this thing? This vintage is actually 50-50, Tempranillo and Gananacha. And there's one little thing that plays along with all of these wines, and that is sustainability. What does that even mean? sustainability? They practice in sustainability in the vineyards. So they're not in organics totally, they're not totally in biodynamics. They take a little bit from both to make sure that what the vineyards that they are sourcing from are going to be there for the next generation. Yeah. Somewhat older. Hence sustainable. It means they don't put corn up every season. I'm just saying that there are a lot of producers, maybe not this one, that when they don't qualify for another certification, they just kind of throw sustainable up there because there's not a whole lot of meat there in some markets. She is a levying and accusal of greenwashing right now. Yeah. All right. Sorry. Greenwashing. Yeah. Greenwashing. It's when companies make environmental claims that aren't necessarily substantial. Think of this as the environmental version of putting gluten-free on a jar of peanuts. Or a bottle of vodka. Yeah. Yeah. Okay. Well, that's what moves units around here. We're hit makers. In addition to that, it's fermented on native yeast. So, it's a Natty wine in a box. seriously? Yeah. That is really impressive that they're using indigenous yeast for a boxed wine. Yeah. So, awesome. What's the price point? $17.99. Whoa. Oh, that's it? I thought it was more than that. Well, yeah, $17.99. You know those candies that are like kind of rubbery in texture and their little shapes of fruit? You can picture a strawberry one. Are you talking about gummies? What are you talking about? Yeah, just general gummies, like the whole category? Gummy-ish, I suppose. It's really acidic. I mean, like... Isn't it? There's tartness here. Like, I was expecting something a little tuterine fruitier. There's definitely that like strawberry, like, you know, Scooby-Doo fruit snack happening in there, but... Yeah, there's a banana quality too. I have a theory. It's come up on Rosé episodes in the past. My theory is if you had black glasses or if your eyes were closed and you smelled these, we always use descriptors like strawberries and watermelons, and I don't think you would pick up red fruits or even like pink fruits quotes, air quotes, on this wine. I think it smells like a white wine. Yeah, because there is a little bit of citrus, like a tropical, like... Yeah, there's cherry. I get some cherry though too. Yeah. For sure. Yeah, I get cherry. For sure. I mean, let's not forget this is temper new and garnacha, so... I mean, sour beer geeks like Lambic Creek fans, I mean, this is almost like that level of acidity. Of acidity, yeah. It's bracing. It's like a Sauvignon Blanc on the pot, but then there's a weird loamy finish. Oh, God. And it sticks in the throat. You've overcome. Good stuff. So, just for review, this is a three-liter box. This is a three-liter bag of bucks. And it's only 17.99. I mean, that's a good deal. Coming from a world-renowned supplier of Spanish wines. And what DO is it from in Spain? So, it doesn't have one, but the sourcing, if I remember correctly, was every, I think all it comes from three vineyards all around La Mancha. Okay. Going back to the fruit profile that we're talking about, I'd like to knock this one out kind of early on. A few years ago, I started relaying all rosé to just a slice of watermelon, because most of them have some sort of watermelon effect to them. But I think watermelon is also the easiest fruit to see the levels of ripeness as you go down and through it. because eventually you will hit this kind of like white rind thing. You will still know it's watermelon there, but it also gets so far away and goes into this neutral melon thing. But you could also have the lushness of the center. Or cucumber. It ends up tasting like cucumber right by the peel. There you go. I was talking to Barb earlier and told her we were doing a rosé podcast, and she said that they all taste like watermelon. She already knows? But that's the easiest way, because everyone knows they've eaten a slice of watermelon top to bottom, and it's just an easy way to relate the fruit profile and the intensity of a rosé. The ripe watermelon is awesome. Isn't it? With or without seeds? When it's cold and it's so hot outside. Oh, so good. A little salt in it. So good. just a nibble of vodka on top. Maybe some tahini. Oh, yeah, tahini. Hey, I think this would be good in the summer, and I think it also would make a good option for like a rosé sangria. Yes. Oh, that's thinking. Especially when people want to put like brandy in there and they want to add some sweetness in anyway. I've made a rosé sangria with our Clark and Sheffield bourbon before that was very good, with some like watermelon raspberries and just a little bit of honey in there. It was delicious. It does sound good. Not a good off topic, but I think there should be another podcast about uses for corbel brandy. See how far we could stretch that one. I'm thinking using like some Rothman and Winter apricot brandy with this. That would be pretty interesting. That's great. Hey, by the way, this was co-mastered for eight hours. Alicia, do you have some facts about how to make rosé? Oh, sure. So most rosé is made via just a short maceration. So go ahead and pick their black grape varieties. We need those because we need the color from the skin. And instead of completing fermentation on those skins and extracting all that color, we're going to cut that short. So we'll maybe start fermentation. And before it's done, whenever we decide, so say eight hours on its skins, we'll go ahead and drain off the kind of partially fermented juice and continue winemaking just like you would a white wine, but without those skins. So we want kind of that really beautiful color that you're seeing in the rosé. We're getting a little bit of kind of structure and of course, flavor from the skins, but we don't want to overdo it. And so, yeah, a lot of rosé made via kind of that short maceration. But also, you know, the paler you get, we see a lot more kind of direct pressing. They're picking these grapes and kind of pressing right away. And just that juice, as you press it off the skins, you know, grabs a little color on the way, but they're really pale. And then lastly, we can go all the way to kind of the Sagne method. But maybe we'll talk about that, talk about that a little bit later. Do we have a Sagne method wine here? We don't. I think I did that on purpose because I just don't like saying Sagne. Sagne, Sagne, Sagne. I also remember, I know this is very basic, but I want to spell it out. Working in the stores. And Gabe, you can share more on this, but still so many people think that color is an indication of sweetness. They come to a rosé section and they go, and they go, which one of these are dry? And it's basically all of them. They think the darker the color, which just means again, longer time on skins, per the method just shared, it does not have anything to do with any residual sugar left in the wine. So yes. Thank you. I mean, that makes sense though. If you're a layman, I mean, it's white sins probably to blame for some of that, right? Definitely. Yeah. And just that confusion between kind of a blush wine versus a rosé wine. And some of the rosé colored Prosecco's too, right? Yeah. But that's new. I mean, they only approved Rosé Prosecco two years ago, something like that. Or like there's some other sparklers. There's other pink sparklers. Oh, sure. just sparklers in general. Yeah. But again, those can very much be dry, too. So just make sure you don't make that mistake. And most on our shelf are fermented dry. That's the same misconception that's taken into sparkling rosé. They'll see these really deep, rich hues. And it's like, well, that makes sense to me because there's Brachetta di Aki, which once you've had one of those, your life is always different. You assume that everything pink is as sweet as you've ever, anything you've ever had. I don't know, good Brachetta. That's far from like sweet and sin. This is definitely a category that every year you look at the numbers and you're like, it has to slow down. It has to slow down. It has to slow down. And it just has shown no signs of doing so. It's a little trivia for the group and the listeners at home. From 2010 to 2020, so in that 10 year period, what was the increase in US sales in this category? So by percentage. A decade of growth? 10 million. I bet it's a percentage. As a percentage, yeah, percentage growth. More than 100%. It's probably in the hundreds of percents of growth. What, like 200% growth? Anyone else? Yeah, I'd put them up. I'll say 150. I'll say 175. You guys are so off, 1,433. I was no, yeah, I wasn't even going to guess anywhere close to that. This is only looking at Rosés bottled at $7 and not retail. Wow. That takes a ways in out of the equation. Correct. Okay. I'm wondering about this in terms of supply and demand. The way it's presented, it sounds like Americans are drinking more Rosé because they want more Rosé. Is some of it that Americans are drinking more Rosé and more Rosé year round because there is more? To drink? The part of the reason that it's seasonal is because we do things like direct import purchases where we have to commit to big purchases up front. Instead of getting warehoused and distributed the way a lot of consumer packaged goods are, we like Binny's takes on this burden of carrying these things because we love them. But then that means that they all arrive at the same time and we sell through them. Then in the fall, you have to wait six more months before the next shipment arrives. I mean, there's definitely a part of that in that, let's say you go, you're in a wine region and you're visiting and then 10 years later you go back and now everyone's also doing a rosé in their portfolio, you are going to probably drink more rosé as a result. So a little bit of a supply, but no one makes those big decisions, especially given the price point on rosé. If I'm making Pinot Noir and the Willamette, I'm going to get way more from my Pinot Noir than I am my rosé. Yeah, nobody's retiring on rosé. I feel like social media has to- Rosé is trendy. It's pink. You have the rosé all day thing that people always play on. Don't forget brosé. Brosé was a thing for a while. But like any drinking trend, what was it, 15 years ago, the only IPA you could get was European, probably Belgium. It was not too similar to what you're used to now. But yeah, every third domestic brewery being focused around an IPA for the last 10 years, is people are drinking more because there was more. Yeah, there's definitely, I mean, I even know from limited exposure to this category that it's being marketed to whole new demographics of people that I feel like now, it's becoming so much more commonplace and they're hitting just a much wider swath of people. It becomes a suggestion of anyone should drink this, not just wine drinkers. Yeah. Let me look at Bon Jovi and his son coming out with a Rosé a few years ago. I want to give a quick quote to kind of all that we're talking about here. This is from Elizabeth Gabby at the Master of Wine and she wrote a book, Rosé, Understanding the Pink Wine Revolution, and she says, quote, it also appeals to people who can drink a glass in the sunshine and fantasize that their life has some glamour. Marketeers, including celebrities. Wow, she said looking down on them. Yeah. Marketeers, including celebrities have understood all of this and played on the image. When Whispering Angel played up the shortage panic, it was in the Hamptons, not just anywhere, but in the playground for the rich. Well, you have a rosé called Hampton Water. Yep. That's all a little. I have never stood in my backyard on a hot summer day with a bottle of rosé, being like, this is the life. You just bought a house in Inverness, you living it up out there in glamour. Yeah, and I'm going to have a box of Quadrum on my shoulder like a boombox. I mean, when I'm playing to slap the bag with Quadrum, I'm definitely like, I am better than everyone. Yeah, and when I'm being the one percenter of this, I'm holding the same here. When I'm fantasizing that my life is better, I can drink a lot of different things. Exactly. I think where they're coming from with that is just the idea of that previously was probably held by sparkling wine in general. There's always this concept of that if you're having something sparkling, you're indulging, living the good life. I think they're just trying to, and much of the way it's marketed, it's marketed to a lot of people in the same way of other sparklers. Yes. To your point, Bollinger didn't produce a Rosé, I think until the late 80s, until Lily Bollinger passed away, she always forebode it because she said Rosé is for brothels. And that's living the life in France. Next wine, what do you got for us? We're pouring around Cuvlier Los Andes. This is 100% Malbec Rosé coming out of Argentina. The Cuvlier Los Andes brand is owned by L'Eauville Poiferie out of Bordeaux, and I think they've definitely taken to having some more French influence in their wines, reds especially, but definitely this Rosé. This is one that I've always enjoyed seeing come into the stores every year. It's always lighter, it's always a little more faint in color, but it's coming from Malbec, so there's usually great intensity to the aromatics and usually a little more structure as well. And it's always priced very well, $12.99, $13.99, it's around that neighborhood. Yeah, I think structure and texture really jump out here, separating it from the previous wine. Wow, it smells way more like sweet pear than the last one. Right. So here's the interesting thing. The last one was Tempore Niu and Garanaccia, I mean, both heavily pigmented varietals. It saw eight hours of co-maseration. Malbec, an equally dark skinned grape, this sat on skins for six days. Is that a lot of days? No, that's a lot of days. Some of these are hours if not minutes. Correct. To give this some context to Val, the Appalachian and the Rhone for rosé only that makes those really deep colored rosés typically. For sure. Two days, 48 hours is typically what they're doing for macerations. Those are lighter grapes, right? Like Grenache at least, I don't know about Syrah. It's thinner skinned, yeah. Syrah, no, but to Gabe's point, the fact that they're doing such extended maceration with Malbec and the color is such. I mean, it's still very much kind of a medium salmon color. We're looking at it right now. Yeah, this is like a rose gold kind of. Yeah. It's really beautiful. I love this. And I think when you were talking about blind tasting rosé and thinking that it's white wine, I think you can mistake this, not in aromatics, but in mouthfeel, to red wine, light red wine. There's a good tan in there. This is definitely the wine for someone who does gravitate towards kind of a red wine only mentality. And they like that structure and that kind of intensity. And if you want to start to get them into rosés, this isn't really kind of a delicate one. So I think they'll enjoy it for that reason. The acidity slaps on the back end too. That's a mouthful. That's good. That's really good. Yeah. That's a great rosé right there. I was not wound up to like the Malbec. And by slaps, you definitely mean that it just like, it carries through. It doesn't just like hit like the last one did, almost kind of like Sauvignon Blanc. This one definitely like builds an intensity as tannin is still coming through the front of the palate. Yes. Right. Right. Up front on the entry, you actually do get weight, breath and like a skeleton. And then on the back end, it makes your mouth water. I think it just crescendos. Shannon does the same thing. The acid profile just crescendos towards the back. That's a good word. Was she on the music episode? No. What the hell? It would have been a good one though. I'm so glad you mentioned this. I learned this from you a couple of years ago when you said that you relay wine to music. Yeah. I look at all Rosé is pop punk. All Rosé is pop punk? Yep. This is again why I don't like it. Like the first one is pretty much bowling for soup. Okay. I'm with you. This all scans right now. This is a little more intense but it's still playful in its own self. So I might- Did we just turn this into the music podcast part two? Yeah. Rosé edition. Rosé edition. The nose on this is awesome. Right? It's really floral and it's like a lilac character that's- I hate to say it's an advocate for Malbec in Argentina and especially in a more premium category. I don't know a $13 Malbec that is this expressive. Yeah. Really? Right? They're so weighty and heavy. I think that's why I'm surprised here because this comes off as so lively by comparison. It pops. It slaps. What are you saying? And truly the- Slaps. That's what the cool kids say when something's cool. I want to say Simple Plan. That's not a compliment coming from me. I think this is more of a green day. I think it's got a little more range. No, come on. Yeah. This is a little more sophisticated than Simple Plan. because we lost it. So, what was the price on this again? I think it went up to $13.99, which is still very modest for that category. That's super affordable for what you're getting here. Jenna, was it you who brought the Pinot Noir Rosé that had a pig on it, or a really colorful label last summer on the Pork Condors episode we did? I was mad because it sold out, but it was super lively and this reminds me of that. It's so like at the back end, it keeps going. Yeah. Yeah, I agree. I apologize for showing enthusiasm for one of these roses. You got so excited. It's pretty good. I apologize for showing enthusiasm. I mean, speaking of- I'm sorry to break character. I'm always hating everything permanent. I'm sorry to be a pleasant person. It's like to be human. Oh man. Speaking of porch pounders, that would be a porch pounder. Yeah. Yeah. I have a porch. Porch pounder, but there's a lot there. I mean, I don't know. I typically think of the porch pounders as the ones that are forgettable by the time you swallow them. I forget that porch pounder means different things to most people. To me, it just means something I would drink an entire bottle of. Maybe sitting on a porch if I had one. I was taking a lot of time appreciating that. A lot of times, I think of it as what you were saying earlier, things you don't have to think about. There was a lot to contemplate on the nose of that. There's a lot to deconstruct. Which is not what I look for. I'm surprised and happy when I get it in Rosé. More often than not, I don't care. I want something more than white wine. I want the idea of red fruit without actually being there. You know, without actually being red wine. And really, I just want it in a cold pine glass. The biggest- Did you bring one? No. Why not one of those steins with a handle? Exactly. Frozen stein is what I want. I have a Binny's one on my desk. Do you want it? Freeze it and throw a whole bottle of Rosé in there. And the next one is coming from E. Guigal, one of our favorite Rhone producers that offers the entire breadth of the Rhone, but somehow they jazzed up this Cote du Rhone Rosé with a citrus juicer motif on the bottom of the bottle. I was gonna say, that bottle looks so fake. Oh yes. Yeah, they tweaked the label. It's like swirly. No, but the punt looks like you could press a lemon with it. Yeah. Yeah, it's faceted glass now. Would you look at that? Would you look at that? Why might someone do that? To make it look like something your grandma wants. Oh, because it's throughout the bottle. Yeah, the whole thing has this swirly motif. Oh, yeah, it looks like some crystal glass from my great-grandmother's dining cabinet in Hutch. Yeah, somebody with nuts at the bottle shop. It's to appeal to mustachioed hipsters. mustachioed hipsters? just Miss Pat Brophy on the podcast. I'm quite familiar with this and I enjoy the antique redesign. It does make me feel, well, rich. I have to say it. Yeah, I feel wealthy with that kind of bottle on the table. I guess the quote was right. The quote was right. So Guigal, I think is a staple, as Greg was saying, they produce the breadth of the Cote du Rhone region, but their Rosé is one that you'll always find on our shelves. It usually falls to be Grenache forward, 70 percent in this case, 20 percent in this Enceau and 10 percent in Seurat. This sees a brief maceration, stainless steel, but it's coming from what I would anticipate to be older vines than most of the Rosé we've had before this, which is a testament to Guigal's quality in their range of vineyard selection. This one smells more ripe than I think anything we've had so far, and it's climbing up there on the circus peanuts scale. Yeah. They're like these marshmallow candies that are vaguely fruitful. It nailed it. Candy that no one's thought about for 45 years. Solidified melted into a single candy. Alicia knows what I'm talking about. It has that specific note. So many from the south of France do. It's fun to see this next to the Malbec because the structure of it, it's much softer, the fruit is plusher. It's just a ton of soft round red fruits. It's really easy. If you don't like really high acid wines, then this is going to be more of your jam. I think the acid's nowhere near as extreme as the other ones. A tiny bit of spice coming from something. Alcohol as well. This one goes full sin, 14%. Most of these will fall around that 13 and under category. That's my porch pounder. There you go. Need a little extra mustard there. Yeah. And just a testimony to how warm the Rhone's getting too. Do we know the blend on this one? He already read it if you were listening. I wasn't. I was 70 Grinache, 20 Sinseau. He was at the circus. With his grandma and... I was trying to get Blink 182 out of my head. What's this podcast about again? We don't know. What does this go for on the shelf? I believe it's now $14.99. Okay. We are seeing just not only at Binny's, but there is a premiumization in the Rosé category. We're looking at average price points and they are starting to creep up. People are willing to spend more. I think that speaks to and informs us a little bit of the trend because it's not just the cheap stuff anymore. That people that are willing to spend money are discovering this category and finding ones that are a little more sophisticated than they enjoy. Winers have definitely started allocating more resources to production of rosé. It's not purchase fruit. It's not leftover fruit or anything like that. I think there's previously a misconception that if a well-established winery produces a rosé, it's an accident of some sort. No, they're designating vineyards to it or splitting up production within a vineyard. Yeah. You're going to make vineyard decisions differently if that fruit's going into rosé. You're probably going to pick it a little bit earlier. To Gabe's point, some wineries, what they were doing is basically just taking runoff from a wine that they were going to make into cab, and then just kind of you open the spigot a little bit, grab some of that juice and do that as your rosé. But every decision you made up until that point was for your cabernet, and so you haven't given much thought to the rosé. So yes, they are more intentionally making it and investing resources behind it. Is that your Sainte-Yé method? A little bit. Bleeding it off during the process? You're bleeding it off, but you can still make intentional Sainte-Yé method. It doesn't have to be that it's like a byproduct of another wine. None of these are blended, right? That is red blended in with white to give it lift. No, all of this was from some sort of skin contact. Yeah, and like, I mean, in the Rhone, that wouldn't be allowed. Does anybody do that still? It's most common in champagne. Hashtag skin contact not allowed. In champagne. Yeah. Most, most Rosé. From your local HR department. Most Rosé champagne is made via blending. Right, right, right. Yeah. That was a good question, actually. We don't see as much of that on the still front. Yeah. I think that produces the type of intensity that most consumers don't want. Like a stiffer back and more acidity too. All right, next wine. Next wine is going to be the Ravines. Woo hoo! Love Ravines. Ravines 2021 Pinot Rosé. Pinot Noir, Finger Lakes, New York. 100% Pinot Noir. Speaking of a state fruit, they use two of their vineyards, two of their vineyard sites. Ravines is practicing in organics, which is not BS, they just haven't completed conversion. This sees four hours of a very gentle skin contact. And unlike the others, this is aged on fine leaves for something like inside of six months. No, you don't like the smell of that. That was just my initial. Yeah, I'm getting kind of a tennis ball thing going on. That's just the glasses that have been hand washed. Well, it's a little bit of like a oxidized orange kind of thing too. So, I definitely feel the fruit is more tart than some of the others. And I get a lot more kind of cranberry quality on this wine than I have on any of the others. This is a completely different dimension than the others that we've had so far. The others have been kind of on the same spectrum of a little mineral and then different kinds of fruit all the way to the end. And this is way more like what you would associate with like old world pinot or something with the fruit pulled out. It's almost vegetal. It's a little like loamy, earthy, you know. Little shrubby. Shrubby. It's more focused on the palate as well. It doesn't come in and kind of split across and you kind of don't feel it as much on the side. It's more focused. It's a little bit leaner. If I was blind, I would definitely guess this as some weird white wine that I haven't ever had before like from some strange part of Spain or something. You'd be excited about it, right? This to me, again, I'm very surprised by the amount of acidity in a lot of these, especially this. And like I get tons of lemon in almost like a true pink lemonade, not a We Died It Pink like if you added some raspberry to it or something. Yeah. Maybe. There's a lot of citrus peel going on for sure, even a little white melon too. But yeah, it has a seafree, vegetable thing. And it builds. It doesn't just rust on the palate. It definitely kind of- Yes. What was the word? Crescendo? Yeah. Your serious white wine drinker would love this as something that's maybe a step more easy to drink. And if you're into rosé but you're looking for something more interesting, like it's almost green pepper on the wayway finish. I actually think this one and the Malbec are the two to give more thought to. And then the first and the Guigal a little bit more easier to drink. Easy to drink. Yeah. I think the nose has opened up a bit now. There's a lot of pear for me now. That's interesting. Guys, Greg just went for a second glass. Well, he said the nose is opening up, so I'm going to beat it up for a second. Shame on me. You keep saying ravines. I always assumed that it was something hottier than that, like Ravines or something. I literally had no idea that it was just ravines. I know, Jenna, you're right to laugh. That is so dumb of me. Oreo Dervier? That's an old Gary Shandling bit. I mean, I do get that because it is wine and sometimes, yeah, they're known for that. They would put an axon a goo over the e, Greg. They would, right? With an a sound like that. Order the Chihuahua Platter. Alicia's disappointment in her voice. I guess it opens up. I guess there's a little bit of red berry, a little bit of strawberry or something like that. This is complicated and interesting. Right? Yeah. This is not what I want out of Rosé, but I'm not mad at it. Yeah. I like this one, Gabe. Would you have a second glass? No. See, the problem is the first glass you had was a Lederstein, so your second glass is really just redundant at this point. You got where you needed to go. This one clocks in at 16.99. We are still marveling over it. This is an interesting one. It's a favorite of mine every year. I like all of their stuff though. I think this is an interesting segue into the Nex wine, because the Nex wine is arguably a benchmark producer within Provence. However, the phrasing Provence-styled gets kicked around a ton. It gets kicked around so much these days. Jenna, what do you think is a Provence-style rosé? Typically, I think of a lighter style, light in color, not a lot of tan in there, and a little more acidity. Okay, that's pretty good, yeah. But then you can also have, I mean, look at the Mirror of All Mines, look at Whispering Angel, they get fruit forward, they certainly can be. That's no longer Provence-style. I'll say if anything, this Pinot Noir rosé, that if anything was more Sancerre-influenced, drinks what people expect to be Provence-style. Whispering Angel sounds like a Bon Jovi song. I bet he was mad when they went to name it and they were like, it's taken. All right, call it Hampton Water. I mean, do you guys think Whispering Angel really set this category in motion? They were one of the leaders in terms of the more recent demand and excitement for Rosé. Some have even said, and Roger, I'd be interested to hear your take, that it's like what White Claw did for Seltzer. Yeah. Wasn't the one that started with a B, something like that we kept running? Whispering Angel is made by somebody. Escalons, Chateau des Escalons. I mean, I think what would be analogous is that Seltzer's took off when it became a, you don't have to be a fill-in-the-blank drinker to drink this. Especially with the gender divide, I don't know that this has necessarily happened as much with Rosé, but Seltzer's are always like, oh, this is more of a female-driven product, which was ludicrous to begin with. But once White Claw became the bro aspect to it, and no laws when you're drinking Claws, like a ton of guys started drinking. I'm sorry, what was that? Ain't no laws when you're drinking Claws. Is that a thing? You better believe it. Yeah. You would go to the bar and get clawed. It was a thing. Such a bad phrasing. So they go to the bar and they go, claw me. Claw me, bro. Two times. Then Seltzer just became, if you drink alcohol, you might want to drink a Seltzer. I think with Rosé wine, it's the same thing. There's lots of people that would never consider themselves wine drinkers. They might be very, have very basic knowledge of wine. They would maybe only drink whites if they ever had them. But Rosé is just something that I think partially because of how beautiful they can look in the glass. People are willing to give it a try if they're somewhere and other people are drinking it. Yeah. Where normally they'd be intimidated by wine. It's not intimidating at all. They'd be like, I don't know enough about wine, so I'm not going to try to order wine type of thing. Whereas with Rosé, it's just more accessible to a much broader audience. Yeah. You're never going to fear sitting across the table from someone and they go on and wax poetically about the Rosé and you're intimidated because there's nothing to say. That's a Rosé Slam. You're talking about Provençal Rosé stylings. What do you have for us? Which I think has diluted a little bit, but we have arguably one of the icons of Provence. We have Domaine Haute. This is specifically the Château de Salle Vineyard Rosé. This is, if you need, what would we consider the ultra-premium category of Rosé, it's Domaine Haute. There are, if I remember correctly, 23 actual Grand Cruises within Provence, and this is one of them. Château d'Escalades is another. Château Minutier is another. There's a handful, Roubin is one that we carry as well, that all fall into this category. So I believe this is, other than Bordeaux, the only other French wine region that has created kind of a Grand Cru system. In the glass, it almost looks more like an orange wine than a rosé. There's very little pink here. Yeah. And let's also remember that within Provence, you have Bandole, which creates such a different style than you almost can't liken the two. We have a new Binny's Vineyard Direct driving from Bandole. You heard it here, folks. Holy golly. That's exciting. Breaking news. Gabe's dancing in his pants for that. I don't hear these things every day. It is. It'll probably be out actually when this is released or just around it. So not in all stores, but certainly in Gabriel's Lincoln Park. Is it just Rue de Clark and Sheffield? No, no. We found a great producer and so it's their brand. because there's like eight people making wine in Bandole. Really sifted through the bunch, huh? Interesting. Holy smokes, this one smells different. Now, Gabe, correct me if I'm wrong, but I'm picking up what seems like a lot of spice and vanilla on this one. I would say so. It's coming through. Why? because it's aged in oak. It does not see any mallow, but it has six to nine months in oak. We're talking about direct press only. A little bit of skin contact, not much there, right? 55 Grinache, 30 Cinso, 10 Mavedre, and 5 Syrah. So still letting Grinache play a bigger role in this. I'm actually surprised. I've always imagined that these wines are going to be more Cinso forward, but I think that's definitely helped carrying the aromatics on this as well. Why is this interesting? Why is it expensive? Do you guys know how much this costs? I'm what, like 26 bucks? 49.99. Maybe. Yeah. This is, it was actually founded by an Alsatian engineer, but now it's owned by good folks of Rotorer. So they got some cabbage behind it, but Domaine Haute has three sites, two in Provence and one in Bandol, obviously within there. This is being produced, like limestone hillsides. This is what I found interesting because nobody cares about a hillside. They have a 40 to 50% ratio of stone to soil. So these vinyards, yeah. Oh, wow. These are like comprised, they have almost half their vineyards are just stone versus soil, which is wild to me, which also means you're getting tiny yields. So if we're going back to why is a wine expensive, like it's getting single vineyard, it's very vineyard designated. I mean, it's not an easy kind of landscape to be working within, low yields, and then you're also putting in an oak on top of that. Yeah. Yeah. This isn't like flat Marlboro, New Zealand, where you just throw the tractor down the row and it can grab everything for you. There's a lot of work here. I love your ear, you're like twisting the glasses. It's crazy. You're marveled here. I know we all were a little shocked at the price, but I will say there are people looking for these premium rosés. If someone loves rosé and you want to give them a gift, and you want to be special and unique, you can share all those things that Gabe just said. They want to spend money and they want to get something a little bit nicer. In my Uber this morning, the guy's like, I have this friend that really likes Pinot Grigio, what's the nicest one you have? I'm like, ooh. Yeah, it's like $14. But this is a complex wine. They're putting a lot of love into this. And so, it is perfect for that gift or that person that you want to spend some money on. I think the fan of Rombauer Chardonnay is going to love this. Yeah. Yeah? because it's a big old gloppy ball of spice. It's a big old ball of wood. That spice carries too. It does, but I want to make sure that everyone understands that oak is really integrated here and it's subtle. This is probably oak on the other side of this room. I would go so far as to say subtle, but it's in- Oh, I think it's subtle. It's balanced. It's woven in, and the whole thing is this big experience. I mean, if you like flashy mouthfuls of fruit and wood spice, that's what they're giving you here, and it's in this fancy looking perfume bottle. Which is, I think that's special to Provence. This bottle? Yeah. I mean, when that thing's empty, you're putting a single rose in it. A single rose. Giving it to Ma. You're not kidding about the legs. This is 14% alcohol, but I mean, it shows on the power of it. It's worth mentioning, the mouth feel on this is a standout from anything else we tried. I mean, it's so much more plush. I mean, there's weight to it. It's very rich and it's like a decadent rosé. Yeah. This is probably, I would say of the ones we tried, the one that shouts for food the most. Yes. Do you think it needs time in that bottle? Do you think it needs time opened up? No, I don't. Do you? I don't think so. No, I treat all of these the same. Good, bad, or ugly, they all go in the frozen pint glass. So, the biggest flaw of rosé producers is that they still bottle in 750 or smaller. Make it a liter minimum. It should be law. With a crown cap, right? With a crown cap, not even. Listen, if my eyes were closed, the way this is ripe fruit, melon fruit spice, I would guess it as Viognier or possibly Goober's Terminer. It's not as floral and the acid's higher than those grapes would be. Another rosé slam. I mean, again, I think the richness here would prevent this from being like a, I know he's ingest with the pounding, but I would only want one glass of this. I would pound the F out of this. Oh, hell yeah. I would pound all of these. If I did not waste $50 with myself. I mean, it has acidity no less, but I feel like it still has more sweetness than some of the other ones as well. There is a, you know those high chew candies? I relate everything back to candy or food whenever we do these, but I get a strawberry or a melon high chew candy on the fin. It's still hanging on my tongue here. Next to Alicia's Scooby Doo fruit snack remark, that is high praise because high chew gets their flavors dialed in. High chews are amazing. Yeah. I don't know what that's about. Specific. Yeah, it's this kind of outdated candy. Is it back? Oh, it's back. Oh, it's back. I think like a mom would say it never left. Yes, momos are great too. Yeah, high chews never left my life. I'm with Roger. If you ordered like a regular glass of this and you had, you know, five ounce pour of this, you would second guess that you would feel it. You would like just the weight in the palate. I think also the alcohol effect, you know, I think you would notice. This would be great with like creme. This was reminding me in ways of creme brulee, like creme brulee with the right. They usually garnish with some raspberries like that pronounced vanilla, the richness. Yet still, there's some refreshingness to it. It is totally different on the palate. It's so much more broad and full. Yeah, it's unique. And I think there's people that have experienced this wine before Rosé became what it was, and they're just purists. I think this is why some people scoff at Rosé that's under 15 or 20 dollars. It's because they've had this and they almost anticipate this, but also they know what the hell they're talking about. When you visit your local Binny's, just to say that one, the Rosés are kind of coming in every day now. So if it's been a few weeks, I know that there are a lot more options now on the shelf. A ton more from France is on their way. We got some great Spanish pies as well that will be arriving soon. And the Willamette too, we're gonna be seeing some great wines from. So more to come, just go every week and switch it up. What's the longevity on some of these? I know you're explaining the seasonality of them and the buying structure for some of them, but you can be drinking a last year's release the next year, right? Yeah, I think it's fine to have 2020. We were cleaning a few of those out still. You'll see some 2020s and those are still perfectly fresh and delicious. I have 2019s in the fridge that I was drinking recently and they're perfect right now. Yeah. I'd say when you get back to maybe 2018, 2017, unless the style is such that it was made to age, those ones are going to lack the freshness that you look for in Rosé. They're not going to be terrible, but they're certainly not going to be that qualifiable porch pounder as much. But there are exceptions. As long as the bag didn't disintegrate, it's game. I just wanted to make sure you guys almost saw like it was Beaujolais there for a minute, so I just wanted to nouveau. It's not a time bomb. I wanted to make sure people knew you have some cinder on, you're good to go. Very much so. Like anyone, you have to just look at the structural elements of it and kind of decide, does this have enough to carry? Even outside of region, because some of these are just not built to last, but some of them that do have the muscle behind them will develop and then quickly fall off. So I did not have something I wanted a second glass of, but these were pretty awesome, I will say that. Jokes on you, you just had five glasses. That's a pretty good line up, that's a broad selection from around the world. Yeah, and we went from 17.99 for three liters to 50 bucks for 750. If you listen to our box wine episode, and you probably didn't since it was a wine episode, so you're probably not listening now either. But that's four bottles in that three liter, and 17.99 breaks down to 450 a bottle, and that was pretty damn good for 450 a bottle. 450 a head. 450 a head. I am pounding the sh** out of that this summer. On my non-existent pork. I seriously think you could make a great sangria out of that too. You really could, yeah. because it has that nice acidity. Should we do some lean backs? Or is it going to seem like they're going to catch you in there? I can't on principle have another glass. I understand. Everybody else who's not, Alicia. I mean, really when you open this box, you should march into the room singing Rosé, Rosé, Rosé, Rosé, Rosé. Marching and gurgling and gurgling all day. And so that clowns can hit you with the spray of this out of their faces. The best too is like it really pushes out. It's almost like an old seltzer bottle. If you hold that over someone's face and try to get it in their mouth, you will definitely miss. But you know what? It's not going to stay in their shirt. Back to Quadrum, $4.50 a bottle. It's not like it developed. It's just nice and light and easy and fun. You could drink that all afternoon. Take a nap, make sangria out of it. That would be just wonderful. You get yourself some sonic pebble ice and just fill up a giant glass with this. A slice of pineapple in there. Hit it with some fruit. Yeah. It's like fleshier, more dry extract this time. I mean compared to the Ott, it seems so much more lacking. Same for me. That's where the sacrifice has to come in. There's something texturally weird about in the mid-palate. It's not that it's lacking. It's just- It's not cohesive. No, it's oily in a weird way and it's not my favorite for that reason. But at $4.50 a pop. Yeah. I mean let's not compare it to Ott. It's a 10 to 1 price difference. Yes. Literally three boxes for the price of that bottle. That's nine liters. That's a whole case of wine people. Should be like port. Let me get a pipe of Rosé. Yeah. This is 500 liters in the basement. I mean this in that summer when it's hot, this is getting four to five kiddie pools for me. Yes. You're going to put it in the pool? It's a reference to last week's episode. It's cold enough. You keep it cold in your pool. Yeah. We're saying that's a time-honored, I feel, Chicago backyard tradition is to put a lawn chair in your backyard, put your feet in a kiddie pool. I did just order a kiddie pool. This wine gets four out of five Alicia's scowling when you try to get her a second glass of rosé. All right. If you enjoy this podcast as much as everybody here enjoyed these wines, leave us a review on Apple Podcasts. Leave us some stars on all your other platforms. Hit us up on social media, at binnysbev on Twitter, Facebook, Instagram, and TikTok, and YouTube, and YouTube. We still have a Pinterest? We don't talk about Pinterest. They can't take the icon off the bottom of the website. It's like glued on down there and I don't know why. I didn't bring up a sore subject. I thought that was the backbone of our social media. People lost Pinterest. They did. Or hit us up on email, comments at binnys.com. Gabe, thanks for bringing these Rosés. Hey, thanks for having me. A wonderful approach to summer. We're looking forward to it and we can enjoy these. I'm looking forward to seeing you all come into Lincoln Park. Say hi and buy some Rosé or not. It's up to you. Say hi to Gabe when you're in Lincoln Park. Leave us a review. Thanks for listening Barrel to Bottle, Binny's Podcast. I'm Greg. I'm Roger. I'm Jonah. I'm Alicia. And I'm Gabe. Keep tasting.