Dominic Rippon selects his favourite Pays d’Oc rosés from a tasting of the excellent vi

"Grenache Noir grapes come from gravelly clay-limestone soils, a stone's throw from the Med near the port of Marseillan. Night harvesting is followed by a brief 1-hour skin maceration and gentle pressing. After fermentation, the wine is aged on its lees for a few months before bottling. Beautifully intense salmon pink, with aromas of ripe lemons, kiwi, red fruits and a touch of spice. A swig reveals sweet fruits on the attack, a perfect balance between body and acidity, with a long, dry finish. This is a serious, food-friendly rosé: a match for even the most lavish seafood platters (crab, langoustines…)."