We all think of rosé in the summer, but every once in a while I find a rosé that defies convention. This wine is aged an extra year in large 100 year old barrels under a crust formed by Flor yeast cells. Flor is a benevolent filmforming yeast that floats on the surface of the wine effectively creating a barrier against oxidation while allowing the wine to develop more complexity. This rosé has a slight orange hue and a mix of floral and spice notes with a body more like a red wine, although it is still very true to a rosé style with its long dry finish. A serious wine that will work with a wide variety of foods, you have to try this.