A serious rosé and a complex dry wine. From old-vine Tibouren grown in schisty soils, the wine was aged in huge 100-year-old oak foudres under a local yeast called "fleurette." This technique also exists in the Jura and Jerez, Spain. The wine, pale copper in color, exudes warm, dusty spices on the nose complemented by flowers tinged with light caramel on the palate. One of the few rosés that are ageworthy and lovely all year round. Serve with roasted lobster, shellfish stew, sheep's-milk cheeses, and pistou.