Rosé is widely misunderstood by American wine drinkers. Sadly, it's frequently confused with semi-sweet California blush wines (like White Zinfandel), which really bear no resemblance to a true rose. In fact, a fabulous Rosé is an admirable companion for food that's spicy or smoky and other dishes that are powerful in their own right. Rosé can be exceptionally fruity (without being sweet), spicy and layered with the complexity that comes only from great fruit. I make our Rosé in the lovely style of Provence's Bandol, using free-run Syrah juice and traditional Rosé-making techniques. I limit the contact of the juice with the skins to yield a pretty, pink wine imbued with spice and fruit, but held up by crisp acidity.

2007 Selby California Rosé