Rosé of The Year

One one hand you have your typical rosé. Fruity or zesty. Pale or rich. Sometimes cloyingly sweet and sometimes light to the point of anemic. Almost always an afterthought of the producer or a way to get rid of grapes not fit for their reds.

…and then you have Susucaru, Frank Cornelissens dynamite of a wine with more tannins, minerality and structure than most reds would dare to hope for. Being his technically most advanced wine, it gives most other rosé the finger whilst knocking you out in it’s own right.

Oh, and it’s chewy. Did I mention that? We like chewy…

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