We love it on a sunny terrace or by the pool on a summer afternoon—but let’s face it, rosé still comes with a pretty bad rap - and most of it is just plain wrong.
Too light? Not a “real wine”? Only good for pre-dinner drinks? These clichés stick to rosé like condensation on a cold glass. But the truth is, rosé can have real depth, elegance, and yes—even aging potential.
The problem is, it’s constantly underestimated. In restaurants, white and red wines take center stage. Serious collectors rarely give it a second glance. Rosé gets lumped into the “easy-drinking” category—no one bothers to ask how it’s made, where it comes from, or how varied and complex it can actually be.
That’s exactly why, at Xavier Vignon, we’ve decided it’s time to set the record straight. Rosé isn’t just a casual summer fling. Behind every bottle is real expertise, precise wine-making decisions, and an impressive range of aromas and styles.
Ready to challenge everything you thought you knew about rosé? Let’s go—we’re about to show you why it deserves your full attention.
𝐌𝐲𝐭𝐡 𝐧𝐮𝐦𝐛𝐞𝐫 𝟏: “𝐑𝐨𝐬𝐞́ 𝐢𝐬 𝐬𝐢𝐦𝐩𝐥𝐞 𝐚𝐧𝐝 𝐥𝐚𝐜𝐤𝐬 𝐜𝐨𝐦𝐩𝐥𝐞𝐱𝐢𝐭𝐲”
For many, rosé is the definition of an easygoing wine—something you sip in the sun without giving it much thought. But here’s the truth: that’s selling it way short. Sure, some rosés lean into that laid-back vibe—but others are finely crafted, elegant, and beautifully balanced.
In fact, there are nearly as many styles of rosé as there are winemakers who make it. Crisp and fresh, juicy and fruity, light and airy, or deep and structured, even built to age—it all comes down to the winemaker’s vision, the terroir, the grape varieties, and the vinification choices.
Because no, rosé isn’t just watered-down red wine. It has its own dedicated winemaking techniques and a serious craft behind it.
𝐗𝐚𝐯𝐢𝐞𝐫 𝐕𝐢𝐠𝐧𝐨𝐧’𝐬 Vacqueyras Rosé: 𝐁𝐨𝐥𝐝, 𝐬𝐭𝐫𝐮𝐜𝐭𝐮𝐫𝐞𝐝, 𝐮𝐧𝐞𝐱𝐩𝐞𝐜𝐭𝐞𝐝
A finely tuned blend of Grenache Noir and Syrah, our Vacqueyras Rosé combines intensity and structure with a bright, refreshing acidity that develops beautifully over time. On the nose, it reveals notes of crushed strawberry and fresh red berries—a vibrant and mouthwatering bouquet. Its complexity is no accident. It’s the result of precision winemaking, including direct pressing and fermentation in Wine Globes—an innovative approach that allows for a pure, expressive interpretation of the fruit. And yes—contrary to popular belief, this is a rosé built to last. With the right cellaring, it can evolve over several years, gaining even more depth and finesse.
𝐌𝐲𝐭𝐡 𝐧𝐮𝐦𝐛𝐞𝐫 𝟐: “𝐑𝐨𝐬𝐞́ 𝐢𝐬 𝐣𝐮𝐬𝐭 𝐫𝐞𝐝 𝐚𝐧𝐝 𝐰𝐡𝐢𝐭𝐞 𝐰𝐢𝐧𝐞 𝐦𝐢𝐱𝐞𝐝 𝐭𝐨𝐠𝐞𝐭𝐡𝐞𝐫”
If there’s one myth that just won’t die, it’s this one: that rosé is made by casually blending red and white wines, like some sort of DIY experiment. In reality? That method is actually banned in nearly all French appellations—except for a few rare cases, like rosé Champagne.
So where does this myth come from? Most likely from a general lack of understanding around rosé winemaking techniques—and maybe a bit of confusion with mass-produced, industrial wines that cut corners.
The truth is, crafting a quality rosé takes skill, precision, and real winemaking expertise. It’s anything but improvised.
There’s more than one way to make rosé—here’s how it’s really done:
First up, direct pressing—the technique we use for our Vacqueyras Rosé. Red grapes are gently pressed right after harvest, resulting in a pale colour and vibrant acidity. It’s a method that favours finesse and freshness, allowing the wine’s delicate fruit character to shine.
Then there’s the saignée method, where a portion of juice is drawn off from a red wine vat early in the maceration process. This produces rosés that are more intense, fuller-bodied, and sometimes bold enough to give lighter reds a run for their money.
Finally, skin-contact maceration—used to craft our Côtes du Rhône Rosé—involves letting the juice sit briefly on the grape skins before pressing. The aim? To extract deeper colour and more aromatic complexity, while keeping that crisp, refreshing profile intact.
𝐎𝐮𝐫 Côtes du Rhône Rosé: 𝐚 𝐬𝐮𝐛𝐭𝐥𝐞 𝐜𝐨𝐦𝐛𝐢𝐧𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐫𝐢𝐜𝐡𝐧𝐞𝐬𝐬 𝐚𝐧𝐝 𝐝𝐞𝐥𝐢𝐜𝐚𝐜𝐲
Crafted from a blend of Cinsault, Syrah, Grenache Noir, and Rolle, our Côtes du Rhône Rosé is a masterclass in balance. It combines crisp red berry flavours with vibrant freshness, revealing notes of raspberry and wild strawberry that lend both charm and aromatic precision.
And let’s leave behind the outdated idea that rosé only works as an apéritif. This cuvée holds its own at the table. From pan-seared perch to roasted cod or even creamy chicken with mushrooms, its freshness and natural poise make it a remarkably versatile pairing.
𝐌𝐲𝐭𝐡 𝐧𝐮𝐦𝐛𝐞𝐫 𝟑: “𝐑𝐨𝐬𝐞́ 𝐜𝐚𝐧’𝐭 𝐚𝐠𝐞”
It’s one of the most common misconceptions about rosé—that it’s a wine to drink within the year, or worse, to water down with ice. But the truth couldn’t be further from it. Yes, some rosés are made for early drinking—light, fresh, and best enjoyed young. But more structured, carefully crafted rosés can absolutely be cellared for several years. And in many cases, aging is a real asset. With time, these wines can develop greater complexity, gain depth, and evolve with elegance—making them ideal partners for refined food pairings.
Take our Vacqueyras Rosé, for example: with its structure, vibrant acidity, and maturation in Wine Globe, it’s built to last. Time is on its side—it can easily age until 2028 and beyond.
By contrast, our Côtes du Rhône Rosé plays a different tune: more expressive and generous in its youth, it’s all about fruit, freshness, and immediate pleasure. Best enjoyed in its early years, when it’s at its most vibrant.
So no, rosé isn’t destined for a short shelf life. It all depends on the style—and the skill of the people behind it.
𝐑𝐨𝐬𝐞́ : 𝐚 𝐰𝐢𝐧𝐞 𝐰𝐨𝐫𝐭𝐡 (𝐫𝐞)𝐝𝐢𝐬𝐜𝐨𝐯𝐞𝐫𝐢𝐧𝐠!
When it comes from a great terroir and is made with real precision—like our wines—rosé becomes so much more than a simple summer delicacy. It’s a serious wine with real depth, surprising complexity, and enough charm to win over even the toughest critics.
So, ready to ditch the old clichés and discover rosés that are fresh, expressive, and seriously impressive?
Go on—take a sip. You might be surprised!