RoséMonterey 2019

The grapes for this cuvée are sourced from two vineyards, both sustainable and organic-practicing. Both vineyards hug the Monterey coastline, taking in the full cooling influence of winds from the Monterey Bay.


We source our grapes from sustainable and organic-practicing vineyards. Minimal intervention winemaking is employed in the winery: native yeast fermentations, no ‘adjustments’, restrained use of oak, little-to-no fining or filtration, and responsibly minimal sulfur usage. Balanced, complementary with food, and always 100% Vegan.


A long and cool growing season. The vineyards were hand-harvested early in the season, and grapes hand-sorted before being pressed. After 48 hours of settling in tank, 75% of the must was fermented in stainless steel and 25% in neutral barrique to bring added texture. After fermentation completed, the wine was aged in neutral French barriques for 6 months and given a light bentonite clay fining prior to bottling.

Tasting Notes

Dried yellow peach, white cherries, strawberry juice, and refreshing whiffs of marjoram and lemon balm. Fresh, easy, and bone dry.

Food Pairings

Refreshing on its own, this rosé can also stand up to medium-bodied dishes. Charcuterie, Niçoise salad, oil-poached Atlantic salmon, and hearty soups and stews.

Complementary recipes

Smoked Salmon Potato Salad

Cooking instructions

  1. Scrub the beetroots in cold water then finely slice them 1.5mm thick, using a mandolin if you have one.
  2. Use a round pastry cutter to trim the beetroot slices, removing the skin, then put them in a heatproof container.
  3. In a saucepan, combine the vinegar, sugar and water and bring to the boil.
  4. Pour the liquid over the beetroot, making sure it is submerged, then cover and chill for 24 hours before using.

For the potato salad:

  1. Cut any large potatoes in half so they are all roughly the same size then simmer the potatoes in a large pan of salted water for about 20 minutes or until just tender.
  2. Use a hand blender to whizz the mustards, vinegar and treacle together in a jug.
  3. Slowly add the oil, blending continuously on low speed, until the dressing emulsifies. Be careful not to add the oil too quickly or the dressing will split.
  4. Season to taste with salt, pepper and a squeeze of lemon juice.
  5. When the potatoes are done, drain them and leave to steam dry for 5 minutes.
  6. Finely grate the zest from the lemon and finely chop the chives.
  7. Put the still-warm potatoes in a bowl, add the dressing, chives and lemon zest.
  8. Taste and adjust the seasoning then leave the salad to reach room temperature.

For the dill oil:

  1. Using a hand blender or small food processor, blend the dill and oil together until smooth.
  2. Strain through a fine-meshed sieve or muslin cloth and chill immediately until ready to serve.

To serve:

  1. Divide the potato salad among serving plates and top with the smoked salmon.
  2. Choose the best looking slices of beetroot and arrange them on the salmon, around three per portion.
  3. Drizzle with the dill oil and garnish with avruga caviar and fresh dill sprigs. 


Cooking instructions

For the flatbread:

  1. Put the flour into a mixing bowl, then sprinkle the yeast on one side and the salt on the other. Cover each with a little flour. Make a well in the middle and add the warm water and oil. Mix well with a table knife to make a craggy dough, then transfer to a clean work surface and knead until smooth. This will take about 8–10 minutes. (You can make the dough using a stand mixer fitted with a dough hook, if you prefer).
  2. Brush the surface of the dough with a little olive oil and place in an oiled clean bowl. Cover with cling film and leave to rise at (warm) room temperature for 45 minutes, until puffed up a little and almost doubled in size.
  3. Preheat the oven to 220°C/200°C fan/Gas 7. Grease a large baking tray and set aside.
  4. Divide the dough into four equal pieces. Shape each piece into a ball and roll out on a lightly floured surface to a rectangle or 16cm circle, about 3–5mm thick. Prick the flatbreads all over with a fork, then transfer to the prepared baking tray and bake 3-4 minutes until puffed up and golden brown.

For the fennel purée:

  1. Heat a little olive oil in a saucepan and add the sliced fennel and fennel seeds. Sweat until very soft.
  2. Blend the cooked fennel with crème fraiche until smooth.
  3. For the pickled red onion:
  4. Bring the red wine vinegar and olive oil to the boil.
  5. Pour over the red onions and allow them to absorb the vinegar for 15 minutes.

For the pickled red onion:

  1. Bring the red wine vinegar and olive oil to the boil.
  2. Pour over the red onions and allow them to absorb the vinegar for 15 minutes.

To serve:

  1. When the flatbreads have cooled slightly, garnish them with the fennel purée, smoked salmon, pickled onions, capers, some dill and a little freshly grated horseradish.

Salmon with Pink Grapefruit Hollandaise

Cooking instructions

  1. Start by making the hollandaise sauce: put the wine, vinegar, shallot and tarragon into a small saucepan and heat until reduced to about 2 tablespoons of liquid. Strain, discarding the solids, and set aside until needed.
  2. Melt the 200g butter over a gentle heat and carefully pour the golden liquid into a jug, discarding the milky solids at the bottom of the pan.
  3. Place a heatproof bowl over a pan of simmering water. Add the egg yolks, grapefruit juice and zest plus half of the reduced vinegar. Whisk until frothy and thick, then slowly add the melted butter, whisking constantly. Stir through the chives, then season with salt and pepper and add a little warm water if it’s too thick. Add the remaining vinegar reduction if you prefer a bit more tang. Put to one side.
  4. Score the skin on the salmon fillets, then brush with the olive oil and season on both sides with salt and pepper. Place a large, non-stick frying pan over a medium-high heat and, when hot, add the salmon, skin side down. Reduce the heat to medium-low and cook for about 5 minutes, until the skin is quite crisp. Flip over and cook the other side for 2-3 minutes, until slightly springy to the touch. Remove and allow the fish to rest for a few minutes.
  5. Meanwhile, put the asparagus into a large sauté pan with the water, butter and a little salt and pepper. Place over a high heat and cook for 5 minutes, or until tender.
  6. Put a salmon fillet on each serving plate and place some asparagus alongside. Spoon the hollandaise over the salmon and sprinkle with a few pink peppercorns. If you wish, serve with a wedge of pink grapefruit on the side.