The Best 5 Minute Wine Podcast

In Part 1, Keith laughs through a surprise call to a bed-and-breakfast in his hometown of Caboolture, Australia (where the locals are more sure about the Crocodile Hunter than the future superstar), talks about flying his mum and dad over for the CMAs, and admits the Aussie beers he still misses back in the States. He opens up about the Farmhand drought-relief broadcast beamed to Australia via satellite, his love of Farm Aid and Willie Nelson, and where his best song ideas tend to strike — the shower. Plus a caller phones in about the Somebody Like You video with Niki Taylor. A warm, funny, ge

What started as a workaround for the cocktail licensing gap has evolved into something much bigger. Premium Blend's Agave Wine Collection isn't just a tequila substitute anymore — California restaurants are doing bottle service with it, customers are taking shots, and people are drinking it straight because at 48 proof, it's smoother with none of the burn. In this episode, Gino Santos walks Forrest through: The philosophy behind product development — Gino won't sell something he doesn't believe in himself The full Agave Wine Collection lineup: Tequesta and Ginete (blanco-style), Guitarron (rep

Maryse Chevriere a five-question, multiple-choice wine quiz, and her answers double as a myth-busting crash course. Why do sommeliers have you taste before pouring the full glass? To check whether the wine is corked or flawed — and, honestly, to catch whether you simply don't like it. Maryse would rather figure that out early, pour the bottle by the glass, and steer you toward something you'll love than watch you pay for a bottle you'll never finish. And that returned bottle needn't go to waste: if it isn't faulty, let the staff taste it so they can sell it by the glass as a special. Everybody

Sandwiches and cold milk. That's what greeted a five-year-old Gino Santos when the U.S. Coast Guard pulled his family off a sinking shrimp boat and brought them ashore in Key West. For a kid who had just spent the crossing crammed into a shrimp hold with his grandmother, it was heaven. That same resilience and hunger would define Gino's path decades later when he and his brother Henry built Premium Blend Cocktails from nothing. In this episode, Gino walks Forrest through: The harrowing details of the family's escape from Cuba — a stolen shrimp boat, Soviet-era communism, a Bay of Pigs connecti

The best way to learn wine, Maryse Chevriere argues, isn't to read about it — it's to pour two glasses and taste the difference. In this episode she walks Forrest through the drinking games tucked into How to Sound Wine Smart, designed to make abstract concepts click through direct comparison. Think a wine you assumed was sweet suddenly revealing itself as dry when set beside an actually sweet one, a shy grape next to an aromatic Gewürztraminer, or one bottle tasted at first sip, again at thirty minutes, and again at two hours to feel what time and air really do. There are no winners, no loser

Ever wonder why your favorite neighborhood restaurant doesn't serve cocktails? Chances are it comes down to one thing: the liquor license. In many states, a full liquor license can run well into six or seven figures on the open market — making it virtually impossible for small and mid-sized venues to offer a full bar program. That's exactly the problem Gino Santos and his brother Henry set out to solve with Premium Blend Cocktails. Their wine-based spirits are legally classified as wine — meaning any venue with a basic beer and wine license (which in Florida costs around $400) can serve them.

Some people are trained into wine. Maryse Chevriere talked her way in on pure enthusiasm — and it turned out to be the perfect qualification. In this episode she tells Forrest Kelly how a manager went to bat for her despite her being "green," echoing the philosophy her chef husband lives by: give him someone hungry to learn over someone he'd have to un-train. From there, Maryse walks through the pivot that shaped her path — leaving New York not because she'd outgrown the wine bar, but because she was ready for a new experience and drawn to the easy access to wine country that San Francisco off

Grab your scorecard, wine lovers — Rusty Cellars is popping the quiz on one of the most fascinating guests in show history. Chef Chuck Hayworth spent 35 years in professional kitchens before a rare stomach cancer diagnosis changed everything, launching a private chef career that began when fellow patients in his therapy group asked him to cook for them. In this two-round, ten-question challenge, Rusty tests your memory on Chuck's go-to Niçoise salad dressed with cold-pressed Georgia olive oil, his resort chef tasting menu based in Boone, North Carolina at the foot of the Blue Ridge Mountains,

Maryse Chevriere's wine story doesn't follow a straight line — and that's exactly what makes it worth hearing. In this first installment, the author of How to Sound Wine Smart (out now from Simon Element) tells Forrest how a food-website waiter with an affinity for drinks talked her way into the wine world. Maryse opens up about her three months working the harvest at a Domaine in Alsace — no real paycheck, but all the wine she could drink and a hands-on crash course she calls the best "fall camp" of her life. From literally stomping grapes to learning alongside fans, pros, and travelers from

Chef Chuck's 26-year journey from kitchen cook to medical meal chef after a rare stomach cancer diagnosis How cancer treatment forced him to relearn the four basic tastes and rebuild his palate from scratch The difference between medically-ordered diet clients and "longevity" wellness clients Why he stocks healthier snacks like date-almond bites instead of processed convenience food His approach to making healthier "uncrustables" for kids using sourdough, chia, and seasonal fruit The post-COVID shift away from alcohol and how he adapts with mocktails and fermented non-alcoholic beverages Insid

Before "Don't Stop Believin'" filled stadiums, it lived in a notebook. Jonathan Cain was out of money and out of hope when he called his father from a Los Angeles payphone and asked if he should give up. The advice he got back sat in that notebook for a year — until Cain joined Journey and the band needed one more track for their album Escape. In this episode, we break down how Steve Perry turned a father's encouragement into a masterpiece: why he chose "South Detroit," a place that doesn't exist, purely because it sang better; how the song shattered songwriting convention by holding its choru

Chef Chuck Hayworth wraps up this conversation by getting personal about why he does what he does — sharing the joy of medical meals and longevity cuisine with people who need it most. He leans into the old Southern saying "you are what you eat," explaining how it shapes every pairing and every plate he creates. He talks about how North Carolina's seasonal diversity, from spring berries to farmers market produce, keeps his menus constantly evolving throughout the year. Then comes the fun part: the classic last-meal-on-Earth question. Chuck doesn't hesitate, picturing a margarita pizza fresh ou

Laurie Forster has always used humor to disarm people — it's a skill she traces all the way back to growing up in New Jersey, where you learn fast that a sharp wit is your best defense. On this episode of The Best 5 Minute Wine Podcast, Laurie shares how that instinct, combined with a supply chain degree from Penn State, a high-stakes career in Fortune 100 tech sales, and a terrifying night performing stand-up comedy at the DC Improv, quietly assembled everything she needed to become The Wine Coach. Her one-woman show, Something to Whine About, is unlike anything else in wine education. Audien

Wine tastings at rodeos. The Hank Williams Museum. A first sip of Boone's Farm Strawberry Hill at the drive-in. In the final part of her conversation, Laurie Forster wraps up one of the most entertaining and wide-ranging wine conversations the show has ever hosted — and she saves some of the best material for last. Laurie's corporate tasting work has brought her to venues she never put on her bucket list and wouldn't trade for anything. Through all of it, her mission has never wavered: help people think different and drink different by trusting their own taste rather than deferring to wine cul

Chef Chuck's method for finding out why a client is resistant to wine Mocktail and kombucha alternatives for clients avoiding alcohol The cardiovascular benefits of resveratrol in red wine, in moderation Why his tasting pours are kept small — four ounces or less, down to 2.5 oz for dessert wines The real purpose of a wine pairing: accenting the food, not overpowering it A story about a dinner guest who pushed back hard against the chef's fixed wine pairing menu How 30 years in the industry shaped his approach to expanding guests' palates Why eastern North Carolina diners tend to prefer sweeter

In 1980, Jonathan Cain stood at a payphone on Sunset Boulevard, broke and ready to quit music for good. His father's answer became the seed of the biggest sing-along anthem in rock history. In this Back Label Story, Forrest Kelly traces how that phrase aged in a notebook for a year before Cain joined Journey and the band built "Don't Stop Believin'" around it for the Escape album. Along the way, you'll hear how Steve Perry wrote like a sommelier — capturing a smoky bar room not by how it looked, but by how it smelled, that heavy swirl of wine and cheap perfume — and why he invented South Detro

Laurie Forster has performed her wine comedy show Something to Whine About in some of the most iconic entertainment venues in the country — and in Part 3, she walks through exactly what that experience looks like from the stage. Audiences at Carolines on Broadway, Caesars Atlantic City, and the HBO Women in Comedy Festival have all discovered the same thing: wine education is infinitely more effective when everyone is laughing and has four glasses in front of them. The show is built to disarm. Guests get drinking names and chances to come onstage, competing in games like the Cork Dork Challeng

Building a tasting menu isn't a weekend project. For Chef Chuck Hayworth of theresortchef.com, the spring menu alone took nearly a year to develop — tasting over a dozen Chardonnays and half a dozen Sauvignon Blancs from across North Carolina before locking in every pairing. Every wine on the menu comes from within 60 to 75 miles of his home base in Boone, the kind of farm-to-table commitment most restaurants only talk about. The spring menu features courses like asparagus, lemon seared trout, spring chicken with ancient grains, goat cheese, and a lemon olive oil cake for dessert — each paired

Before Laurie Forster became The Wine Coach, she was a Penn State supply chain graduate selling multimillion-dollar inventory planning systems to Fortune 100 executives — and getting quietly humiliated every time a wine list landed on the table. In Part 2 of her conversation, Laurie traces the full arc from corporate boardrooms to Australian vineyards, sharing the chain of decisions that led her to walk away from a six-figure tech career and never look back. Along the way she reveals how a cooking class became a life-changing moment — not just because it deepened her love of wine and food pair

Laurie Forster — The Wine Coach — has built her career on a simple but powerful conviction: wine should be fun, accessible, and completely free of snobbery. In Part 1 of her conversation with Forrest Kelly on The Best 5 Minute Wine Podcast, Laurie shares the full arc of her journey, from jug wine in New Jersey to certified sommelier, from corporate software sales to comedy stages, and from formal wine education to creating a one-woman show called Something to Whine About. What sets Laurie apart isn't just her credentials — it's her philosophy. After years of studying wine the traditional way,

Chef Chuck Hayworth has spent 26 years doing battle with the American food supply — and his clients keep getting younger. Chef Chuck opens up about his own cancer survivorship, why a diabetes diagnosis is the beginning of a health journey rather than the end of one, and how he brings entire families along on the medical meals process to make lasting change sustainable for everyone at the table. He also weighs in on the seismic shift reshaping the restaurant industry: whole generations of adults opting out of alcohol entirely, pushing beverage programs toward craft kombuchas, mocktails, and low

In 1978, Robert Parker launched a free wine newsletter out of Baltimore with no industry connections and no advertising, building his reputation on a simple 50-to-100 point scoring scale borrowed from the American school grading system. That simple idea ended up reshaping how the entire world drinks wine, giving one man's palate enough influence to swing a bottle's price by millions and turn a 100-point score into an instant trophy. As Bordeaux winemakers began adjusting their wines to chase that score, critics coined the term Parkerization to describe a global drift toward riper, higher-alcoh

Chef Chuck Hayworth of RealMedicalMeals.com doesn't just cook — he heals. In Part 2 of this conversation, Chef Chuck pulls back the curtain on two upcoming books: the C5 Longevity Cuisine Cookbook and a Hidden Vegetable Cookbook designed to quietly restore nutrition to the American diet. Can't afford personalized medical nutrition services? He's writing these books for you. Chef Chuck also walks through his personal go-to meal — a simple, protein-packed French Nicoise salad built around cold-pressed Georgia olive oil, polyphenol-rich ingredients, and whatever vegetables happen to be in season.

What would it take to completely relearn how to taste food and wine? For Chef Chuck Hayworth — the Thankfully Local private chef and resort chef based in North Carolina — the answer was a rare stomach cancer diagnosis that changed everything 26 years ago. In Part 1 of this conversation, Forrest and Chef Chuck dig into the origin story: how a chef already 35 years into kitchen life had to go back to basics — sweet, salty, bitter, umami — and rebuild his relationship with food and beverage entirely. Along the way, he discovered the anti-inflammatory benefits of wine, the power of slow dining, an

The front label said Robert Mondavi, the man who put Napa Valley on the map. The back label said a fistfight over a mink coat, a decade of lawsuits, and two brothers who didn't speak for years. In 1965, Robert and Peter Mondavi came to blows at Charles Krug Winery, the family business their father Cesare had bought in 1943. The fallout sent Robert into a six-month leave and eventually out of the company entirely — but instead of fading away, he founded the Robert Mondavi Winery in Oakville in 1966, pioneered cold fermentation, renamed Sauvignon Blanc to Fumé Blanc, and partnered with Baron Phi

Ten questions, two rounds, and a whole lot of uncomfortable truths about why you pay what you pay. Rusty Cellars hosts this Pop the Quiz episode pulled from Claire Wang's appearance on the show, covering everything from MRI brain scans proving price changes the actual experience of taste, to why a $5 wine beat a $45 wine in blind taste tests, to the single sentence a Chateau Pichon Baron director used to explain his entire pricing philosophy. Round two gets sharper with a true/false/both format testing anchoring effects, charm pricing, and whether higher price really does mean higher quality (

What does a pricing strategist know about wine? More than you'd think. Claire Wang joins Forrest Kelly to break down the psychology behind why we pay what we pay — and why our brains are doing a lot more work than we realize every time we reach for a bottle. Claire unpacks the famous Stanford and Caltech MRI study that proved people's brains literally experience more pleasure when they think they're drinking expensive wine — even when the wine is identical. She introduces the concept of the "magic number of 99" and explains why premium wineries deliberately avoid it, opting for clean price poi

The front label said Award of Excellence. The back label said $250 and a voicemail box. In 2008, writer and researcher Robin Goldstein invented a restaurant from scratch — complete with a website, a Milan phone number, and a reserve wine list built almost entirely from Wine Spectator's own lowest-rated Italian wines — to test how seriously the magazine vetted its restaurant wine award. The fictional Osteria L'Intrepido won anyway. Goldstein went public at a wine economists' conference, the story hit the New York Times, the LA Times, and CBS, and Wine Spectator called it a hoax. But one detail

Guest: Claire Wang, an international pricing expert  Book: The Price of Influence — available September  Topics covered: Charm pricing: why $9.99 outsells $10.00 The Stanford experiment proving price changes how wine tastes Anchoring effect: seeing a high price first makes the next one feel like a deal Why "limited time" scarcity is mostly psychological Free shipping vs. price cuts — which moves product more The uncomfortable truth about "rational" consumer decisions @thebestwinepod Discover More from The Best 5 Minute Podcast Network: Wine Podcast Music Podcast Travel Podcast Hosted by Simp

Guest: Claire Wang (Pricing Strategist)  Upcoming Book: The Price of Influence — September Topics covered: The Stanford/Caltech MRI wine experiment — identical wines, different price tags, measurably different brain activity The "marketing placebo effect" — believing you paid more makes you genuinely enjoy more Journal of Wine Economics blind tasting study: untrained drinkers preferred cheaper wine without context The pricing "sweet spot" — too cheap triggers quality suspicion, too expensive reads as a ripoff Why wine never speaks for itself — storytelling as a sales and perception tool How kn

What does a bullfrog have to do with Barolo? More than you'd think. In this Wine Wednesday Back Label Story, Forrest Kelly uncorks the surprisingly rich wine philosophy hidden inside Hoyt Axton's 1971 classic — the song Three Dog Night rode to six weeks at number one. The line that stuck? "He always had some mighty fine wine." No credentials required. No auction catalog. Just the stubborn, booming joy of a bottle that moves you. Forrest traces why the best wine experiences have nothing to do with complexity — a chilled Vermentino under a warm lamp, a $14 jammy Zinfandel that tastes like a bett

Claire Wang was in Bordeaux for a business trip when she visited Château Pichon Baron, part of the AXA Millésimes portfolio — one of the world's largest insurance companies, which also happens to own a remarkable collection of wineries across Bordeaux, Burgundy, and Portugal. She sat down with managing director Christian Seely and asked him point blank: how do you price your wine? His answer stopped her cold. "I will charge the highest price my regular customers will enthusiastically buy." That one sentence, Claire says, captures everything she's spent 20 years teaching businesses about pricin

Ever wonder why a $18.99 bottle feels like a deal but $19 feels like a splurge?  There's a reason for that — and it's not an accident. Claire Wang is a pricing strategist with two decades of experience helping major brands put the right number on everything from phone plans to foreign exchange rates. She's also the author of an upcoming book, The Price of Influence: How to Move Anyone to a Yes. In Part 1, Claire breaks down: Why pricing isn't manipulation — it starts with understanding what customers truly value The "magic number of 99" and when wineries should use it — and when they absolutel

Quiz master Rusty Cellars is back, and this time he's turning everything you heard in the Sherman Mohr interview into a full-on game show. Two rounds, five questions each — a warm-up round that eases you in, and a second round with a little more bite. Topics covered include how Shared Spirits actually works (hint: no app store download required), how the COVID-19 pivot shaped the business, what happens to a drink credit when you can't use it, and what drove Sherman to launch Over 50 Pros. Bonus: you'll find out how many bottles of wine a single three-hour sampling event actually moves. Whether

Episode Summary In this episode, host Forest Kelly is joined by Paul Cullen, former bass player for Bad Company, and Sofia Hedman, Group Travel Manager at Accent on Travel. They share the details of an upcoming, exclusive luxury wine cruise aboard the Oceania Allura, sailing from Rome to Venice in April 2027. Learn about the private performances, curated vineyard tours on Mount Etna, and a special pre-cruise culinary experience in Umbria.  Cruise Highlights The Vessel: Sail on the Oceania Allura, a gorgeous small ship limited to 1,200 guests. The ship features all-balcony staterooms, world-cla

Sherman Mohr is co-founder and COO of Shared Spirits, and Over50Pros.  In this episode Sherman cover how wine brands fight for placement at restaurants and retail stores, how Shared Spirits works as a mobile platform for buying, sharing and redeeming drinks at restaurant partners, how Sherman's promo agency grew to 1,700 events a year doing retail wine and spirits sampling activations, the surprising reality that the average age of their best brand ambassadors is in the 50s and 60s, and Sherman's newest venture Over50Pros — a resource platform for professionals over 50 navigating career transi

Ernest and Julio Gallo founded E. & J. Gallo Winery in Modesto, California in the fall of 1933, just after the repeal of Prohibition. Their starting capital was less than $6,000 — $5,000 of it borrowed from Ernest's mother-in-law, Teresa Franzia. Their winemaking education came from pre-Prohibition pamphlets retrieved from the basement of the Modesto Public Library. With a single tractor running back-to-back 12-hour shifts, they produced 177,000 gallons in their first year. What the front label doesn't show: Ernest and Julio's parents died in 1933, the same year the winery was founded. Their f

Hosted by Rusty Sellers, producer of The Best 5 Minute Wine Podcast and resident quizmaster of the Pop The Quiz segment Flying Whale Edition — ten questions based on the Maba Ba interview series  Round One: Multiple Choice (5 questions) Which African tribe inspired Flying Whale Wine? (Dogon) Which star system did the Dogon base their belief system on? (Sirius) Where did Maba Ba grow up? (Dakar, Senegal) What unexpected event led him into wine? (A random meeting in Miami) Before wine, Maba primarily worked as what? (Filmmaker)   Round Two: True or False (5 questions) The Flying Whale name

Sherman Mohr has spent years placing brand ambassadors for spirits and wine companies — and the data kept pointing to the same thing: the best ones were over 50. That pattern sparked a new venture called Over 50 Pros (over50pros.com), a platform dedicated to helping people in that demographic understand that their experience has real market value — they just need a new narrative for delivering it. Sherman notes that roughly 35% of all gig work in the U.S. is currently performed by workers over 50, many of whom are doing it for reasons that go beyond a paycheck — engagement, community, mental s

David Lett didn't discover the Willamette Valley — he invented it as wine country. When he arrived in 1965, Oregon was timber and berries. Nobody was planting Pinot Noir there. Nobody serious, anyway. Lett and his wife Diana set up in the Dundee Hills and did it anyway, with no roadmap, no guarantee, and no backup plan. For years they were written off. The market wasn't interested in Oregon wine. If it wasn't French or Californian, it didn't matter. But in 1979, Lett entered his 1975 Eyrie Vineyards Pinot Noir in the Wine Olympiad in Paris — and when the results came in, his wine ranked among

Maba Ba — founder of Flying Whale Wine, based in New York; originally from Dakar, Senegal; serial entrepreneur, filmmaker, WNBA enthusiast.  The Flying Whale name is rooted in the Dogon people of West Africa, whose ancient cosmology centered on the Sirius star system — they believed an amphibian being called the Nommo flew to Earth in a whale-like ship to deliver the first humans Maba grew up in Dakar — a peninsula surrounded by the Atlantic, the westernmost point of Africa — with a lifelong connection to the ocean and whales breaching His whale philosophy: "They keep trying to get out of the

What you’ll learn: Why Shared Spirits is built as a progressive web app (PWA) How saving it to your home screen makes it behave like a native app Why wineries and tasting rooms could use this tech to drive foot traffic How drink gifting works during wine tours, proposals, and special events Why digital gifting is now normal thanks to Amazon, Starbucks, DoorDash, and Uber Eats How Shared Spirits uses digital signage, social media, and marketing partners How wineries, distributors, and restaurants can reach out and get involved The revenue model: free for consumers and restaurants, funded by sup

In this Wine Wednesday Back Label Story, we take you to the Caucasus Mountains of the country of Georgia — home to what may be the oldest evidence of wine on earth. Clay jars called qvevri, buried in the ground and stained with 8,000-year-old grape residue, tell the story of a human relationship with wine that predates the pyramids and the Roman Empire. But the real twist comes from the Greeks and Romans themselves. Despite building entire cultures around wine — complete with gods, poetry, and legendary philosophical drinking parties — they considered drinking wine straight a sign of barbarism

The Flying Whale rosé is a Grenache/Syrah blend — fuller body than a typical rosé, dry, with strawberry and peach fruit balanced by citrus, finished with that signature silky texture. Maba's word for his entire wine lineup so far: "silky" — it's the through-line he's chasing across every bottle. He rejects the idea of "rosé season" — he designed this wine to work year-round, from poolside in summer to fireside in winter; he calls it the "all season" wine. The third wine (White Gold) is a Viognier — inspiration struck at Miami Vine Expo after Napa tastings had him leaning toward Chardonnay. His

What you’ll learn: How Nashville’s bachelorette scene inspired the “Party Pack” model Why Shared Spirits struggled pre‑COVID — and why everything changed afterward How QR codes, Instacart, DoorDash, and Uber Eats trained customers for mobile transactions Why people now trust text‑based drink gifting How the app notifies recipients, customizes messages, and handles number masking Why mobile‑first behavior made “buying someone a drink” digitally feel normal How the backend logistics evolved to support campaigns, gifting, and redemption Key takeaway: COVID didn’t just change restaurants — it chan

Thomas Jefferson didn't just like wine — he was consumed by it. He walked the vineyards of Bordeaux, shipped Sauternes to George Washington, advised four presidents on what to pour at state dinners, and kept obsessive records of every single bottle he ever purchased. Over three decades, that total reached 20,000 bottles. So in 1985, when a German wine dealer named Hardy Rodenstock surfaced with bottles of 18th-century wine etched with the initials "T.J." — allegedly discovered behind a bricked-up wall in a Paris building — the story was irresistible. A 1787 Château Lafite went to auction at Ch

Maba designed the bottle immediately after his first winemaker meeting in August — the creative energy was instant.  The bottle's medallion design was intentional: he wanted it to feel like a collector's coin, something giftable and meaningful The label tells the story of the Dogon people — an ancient West African cosmology involving beings who traveled to Earth in a whale-like vessel through the ocean. Design philosophy: "striking simplicity" — influenced by his storytelling and film background  The tasting notes on the website (color, nose, palate, finish) took far longer to write than the v

What you’ll learn: Why restaurant experiences are built on more than just food How Shared Spirits works from login to drink redemption Why it’s essentially “Venmo for cocktails” How drink gifting creates new marketing opportunities for bars and brands The power of real‑time redemption data How restaurants can see pending drink credits and market to those customers How unused drinks can be forwarded to someone else How brands deploy 100–200 drink campaigns through ambassadors, reps, and influencers Why this data becomes extremely valuable for suppliers and operators Key takeaway: Shared Spirits

In 1805, a 27-year-old French widow was handed a struggling wine business, a mountain of debt, and a legal system that said she had no right to run either. Her name was Barbe-Nicole Clicquot Ponsardin. You know her today as Veuve Clicquot. What she built in the decades that followed didn't just save a family business — it changed how every bottle of champagne on earth is made. In this episode of The Back Label, we follow the widow's journey from a stone house in Reims to the Russian Imperial Court — through Napoleon's blockades, a revolutionary invention made from a simple wooden board, and a

Flying Whale Wine - Maba Ba The Gold: This wine boasts a beautiful color, with a deep garnet hue. Its complex bouquet reveals ripe fruits, particularly cherry, complemented by subtle notes of vanilla-spiced aromas. Rich and well-structured, this cuvée, with its silky tannins, offers a pleasingly long finish. 60% Grenache Noir | 40% Syrah  THE ROSE GOLD: This wine boasts a beautiful color, with a deep garnet hue. Its complex bouquet reveals ripe fruits, particularly cherry, complemented by subtle notes of vanilla-spiced aromas. Rich and well-structured, this cuvée, with its silky tannins, offer