The Rosé Renaissance 
Rosé wine has undergone a glorious transformation in recent years. Once pigeonholed as a fleeting summer fling, it is now firmly entrenched in the minds of wine lovers as a serious, complex, and versatile choice. With International Rosé Day upon us, it’s the perfect time to explore what makes this wine so enduringly captivating. From how it’s crafted to why it’s perfect in every season, join us as we uncork the full story – including six unique rosé expressions from the heart of the Okanagan Valley. 

How Rosé is Made: Art in Motion 
Rosé wine lies at the intersection of red and white winemaking. The most common method is limited skin contact, where red grapes are crushed and left to macerate briefly with their skins to extract colour and subtle tannins. Timing is everything; just a few hours can mean the difference between a pale blush and a deep salmon hue. 

Another style, saignée (“bleeding”), involves drawing off a portion of juice from red wine fermentation. This intensifies the red wine and gives a more robust rosé. Meanwhile, vin gris, a specialty of some winemakers, uses red grapes treated like white wine grapes – pressed immediately to yield a delicate, often barely-pink wine. 

Fermentation vessels vary, but concrete tanks, amphorae, and stainless steel are popular for preserving freshness. Some winemakers embrace native yeast and minimal intervention to express purity and a true sense of place, a hallmark of the Free Form and Haywire approaches. 

Rosé Regions of the World: A Global Affair 
From the rolling hills of Provence to the alpine vineyards of British Columbia, rosé thrives in cool climate regions. France, particularly Provence and the Loire Valley, is synonymous with pale, bone-dry rosés. Spain’s Navarra and Italy’s Lake Garda offer structured and fruit-driven alternatives. 

In the New World, California and Australia lean into bold, fruit-forward expressions, while Chile and South Africa are quietly crafting elegant rosés from varietals like Cinsault, Mourvèdre, and Pinot Noir. 

The Okanagan Valley deserves its spot on this global list. Its unique terroir, an arid desert influenced by glacial history, extreme diurnal shifts, and volcanic soils, lends freshness, vibrancy, and signature Okanagan herbality to its rosés. 

Why Rosé is a Year-Round Wonder 
Contrary to seasonal stereotypes, rosé is not confined to patios and picnic baskets. Its refreshing acidity, modest tannin, and flexibility with food make it an all-weather companion. 

In summer, serve it chilled with grilled vegetables or sushi. In autumn, it pairs beautifully with roasted squash and grain salads. Winter? Try it with creamy pasta or even turkey. Spring is arguably peak rosé season, with vibrant greens and seafood echoing the wine’s fresh energy. 

Its adaptability to different cuisines, from Thai to tapas, further proves that rosé belongs on your table no matter the month. 

Perfect Pairings: Food Meets Rosé 

• Soft cheeses: Think brie or burrata with Narrative Rosé’s creamy savouriness. 

• Spicy dishes: Haywire’s Gamay Rosé can tame heat with its mouthwatering acidity and berry-laced profile. 

• Seafood: Free Form Pinot Noir Rosé’s silky strawberry notes pair gorgeously with grilled salmon or seared scallops. 

• Charcuterie: Try Free Form Pinot Gris with smoked duck or pâté to contrast its clean, natural profile. 

• Festive fare: Haywire’s Pink Bub elevates everything from oysters to popcorn thanks to its fine mousse and citrusy brightness. 

Spotlight on Okanagan Rosés 

Haywire Pink Bub 2018 
Crafted in the Traditional Method from 64% Chardonnay and 36% Pinot Noir, this sparkling rosé spent 30 months en tirage. Toasty yeast, vibrant citrus, and a delicate pink hue derived from a drop of Pinot Noir make it both elegant and celebratory. Dry, complex, and full of verve – Pink Bub is a year-round party in a bottle. 

Haywire Gamay Rosé 2022 
Made from 100% Gamay and fermented in a mix of concrete, foudre, and stainless steel, this rosé offers bright raspberry and strawberry flavours with a creamy texture. A great wine to pair with pad thai or spicy Asian dishes, it showcases Haywire’s trademark balance of structure and drinkability. 

Narrative Rosé 2022 
This Bordeaux-inspired blend was fermented using native yeast in concrete and stainless steel. Its lifted floral and red berry aromas, combined with a creamy savoury finish and herbal backbone, make it a versatile choice for sunlit afternoons or herbed roast chicken. 

Free Form Cabernet Franc Rosé 2019 
From organically farmed grapes in Osoyoos, this wine was naturally fermented in concrete and aged on lees. It boasts red berry aromatics balanced by savoury depth and juicy acidity. A wine for thoughtful sipping or Mediterranean fare like grilled eggplant or lamb kofta. 

Free Form Pinot Noir Rosé 2020 
Left briefly on skins for a subtle hue, this organic Pinot Noir rosé was whole cluster pressed and fermented in concrete. The result is a silky, strawberry-laced wine ideal for spring dishes and delicate seafood. 

Free Form Pinot Gris 2020 
Technically a white, but with orange-pink blush and full of character. Aged on skins and lees for nine months in amphorae, this amphora-aged rosé-styled wine brings notes of creamsicle and toffee. It deserves a place at the table for more adventurous pairings, like sushi or caviar. 

Free Form Vin Gris 2020 
Made from Pinot Noir and fermented in small concrete eggs, this unfiltered wine is glossy, silky, and wonderfully nuanced. With excellent balance and textural intrigue, it’s best enjoyed lightly chilled with soft cheeses or grilled prawns. 

A Toast to the Pink-Tinged Future 
As we raise a glass to International Rosé Day, let us move beyond the seasonal sips and embrace rosé as a wine of substance, craftsmanship, and joy. Whether it’s a sparkling toast with Pink Bub or a quiet evening with a Free Form rosé, these wines from the Okanagan aren’t just for today. They’re for all year long. 

So, grab a glass, chill a bottle, and join us in making rosé a permanent part of your wine repertoire.