From: Vacqueyras, France

Varietals: 50% Syrah, 50% Cinsault

Arlène Libby and Norge Larson are the proud owners of Château Bois d'Arlène. They divide their lives between Vacqueyras and Seattle, traveling from one continent to another as regularly as possible. In Seattle, Arlène has a brilliant career in the hospital environment, and Norge is a renowned physicist and oceanographer. Twenty years ago now, they came to the region for the first time and fell head over heels in love with it. They then met the Bernard family, who, with great generosity, introduced them to this unique terroir that produces high-quality wines. After many holidays spent in Vacqueyras, it is quite natural that they wanted to settle in the region, to feel a little more at home, and finally put their bags down.

The property covers 18 ha of which 10 ha. are in production of AOP Vacqueyras or IGP. Until 2018 the wines were made at  Domaine la Ligière. 
New cellars were ready for the harvest of 2019, which is the same vintage that the vineyards achieved organic certification. Today, Philippe Bernard from la Ligière still makes the wines, but now in the domain's own cellar.

Tasting Notes: You don’t typically see 2019 vintage rosé sold when the 2021 vintage is arriving, but we made a strong exception for this one because it is absolutely delicious. We’ve tasted a few of the new rosés, but they’re so fruity that the majority of the wine feels like they need a smidge more time to settle into themselves. While we wait, we shall savor this little gem as long as possible! In the glass, this wine is fresh, pretty, and so smooth. Gentle notes of perfectly ripened strawberries, a hint of baking spice, a little spritz of mandarin, and the elegance of an undercurrent of blackberries soaking up the sun by a lake give way to a silky palate and a gentle, lingering finish.  

Pairing: One of our favorite rosé pairings is Melissa Clark's recipe for Zucchini and Tomato Tartlets With a Cheddar Crust for the NYT. This recipe will yield approximately 12 servings, and though it’ll take a full 1.5 hours, you can make certain ingredients far in advance, easing any inconvenience.