France’s Provence region continues to dominate the world of Rosé but exciting new regions are showing well according to this year’s results from The Beverage Testing Institute’s Rosécompetition (BTI is America’s longest-running international alcohol beverage evaluation platform). A Côtes de Provence wine took home the highest score (95), while the three 94-point winners hail from a diversity of locations: Burgundy, Australia and Provence.
The geographic range of rose continues to expand as evidenced by other high-scoring wines from states such as Wisconsin (Chateau St. Croix 2022 Chateau Rosé,) Oregon (King Estate 2023 Rosé, Pinot Noir, Willamette Valley), Pennsylvania (Penns Woods 2023 Rosé) and New Jersey (Autumn Lake Winery 2023 Estate Rosé, Sangiovese, Outer Coastal Plain).
The top scoring wine/95 points:
Sainte Marguerite En Provence 2023 Fantastique Rosé, Côtes De Provence. ($39)
Brothers Enzo and Olivier Fayard crafted this top scoring wine from a blend of grenache, cinsault, and rolle (also known as vermentino). Before pressing the blend gets a cold skin maceration. After vinification, it is aged on the lees to develop a bit of richness on the palate. The estate is registered with the Vegan Society and the fruit is 100% organic. The Fayard brothers use the three different varietals to make a harmonious, uniquely Sainte Marguerite expression—grenache brings aromatic intensity and a silky texture while cinsault lends finesse, delicacy and subtlety and rolle (which has been making a comeback in Provence for several years), rounds out the aromatic structure. The final wine, according to the judges, is a celebration of ripe strawberry, peach cobbler, and lemon tart. The palate brings shades of strawberry, ripe pink grapefruit, and potpourri.
It’s worth noting that Sainte Marguerite rosé wines are true gastronomic wines—meant to be enjoyed year-round (especially at Thanksgiving). They make ideal pairings with shellfish or seasonal white fish such as John Dory in a white sauce.
The Final Word: “A sensationally delicious and satisfying Rosé that is crisp as a dollar bill with lifted acidity and lovely tangy wild strawberry notes.”
The three 94-point wines:
Sainte Marguerite En Provence 2023 Symphonie Rosé, Côtes De Provence($21)
This AOC Côtes de Provence rosé is crafted from a blend of grenache, cinsault and rolle with fruit sourced from the both the Maison Sainte Marguerite estate and plots of partner winegrowers with whom winemakers Enzo and Olivier Fayard work closely. Judges’ tasting notes call out aromas of wild strawberry vine, pink pepper, and melon rind sprinkled with basil oregano. Flavors include nuances of strawberry preserves on toast, Devonshire cream, and meringue. The Final Word: “A silky, juicy Provence Rosé that hits all the right buttons at the right time; serve chilled.”
The Aromantiques 2023 Rosé, Clare Valley ($22)
This blend of grenache and shiraz is crafted from Australian Clare Valley fruit and made by third-generation winemaker Mitchell Taylor. Elegant and fragrant, this rose demands immediate enjoyment—best served on a sunny patio alongside a salad topped with fresh strawberries and goat cheese. Judges’ tasting notes call out aromas of ripe raspberry, strawberry, and red plum. The palate shows similar aromas with notes of ripe, tart strawberry, and pickled plum.
The Final Word: “A very berry forward Rosé that will prove to be a lovely sipper all on its own and also has enough acidity and complexity to pair with dinner.”
Domaine Bruno Clair 2022 Marsannay Rosé ($35)
This oak-aged rose brings a more full-bodied profile with interesting crunchy fruit notes of raspberry, merlot-aged parmesan and rhubarb to the palate. Half of the wine is macerated for 3–4 days and the remaining 50% is pressed immediately. Made from 100% pinot noir, it is aged for ten months in oak barrels.
Judges’ tasting notes refer to aromas of raspberry, Merlot-aged parmesan, and white strawberry. The palate shows accents of strawberry rhubarb, sautéed mushroom, and raspberry.
The Final Word: “A food friendly Rosé that will match particularly well with cheese boards and charcuterie; there is a rich concentration of crunchy red berries that improves and develops more complexity with aeration.”