Rosé Case

'Seriously good' in an especially successful vintage for this 2025 Wine Champion, which ‘had much more to it than others at this price level’ in our tastings. With a ‘beautiful colour’ and a ‘juicy, easy-drinking' palate ‘with a mineral character’, it’s a failsafe summer standard-bearer.

A deeply coloured, fabulously fruity dry Spanish rosé made from local garnacha. Fresh red-berry fruit, a streak of citrussy grapefruit and a refreshing dry finish makes this a great wine for food that packs a punch but equally leaves you feeling refreshed. Even in the days of the Kingdom of Navarre, much of the wine produced locally was thirst-quenching rosado to sustain the passing pilgrims, exhausted from their gruelling passage through the Pyrenees.

Produced exclusively for us by Leonidas Nassiakos and George Kintonis, who make The Society's Greek White. Here, this same blend of moschofilero and roditis has a splash of agiortiko added, bringing colour, redcurrant and strawberry complexity.

Delicate, off-dry Loire rosé that is light as a feather, with ripe and crisp aromas of strawberry and raspberry. Works with or without food, including the light heat and spice of Asian cuisine.

Simple, vivacious and refreshing cherry-scented rosato, the perfect aperitivo with a plate of assorted salami. It's made at the excellent Valpantena coop by New Zealander, Matt Thomson.

Made from a blend of grenache, cinsault and syrah, this is a dry, fruity rosé from the south of France that is pale, refreshing and charming.