40% Cinsault, 35% Grenache, and 25% Mourvèdre.
Aromas of red fruits, orchard peach, and citrus combine with a bracing saline minerality for a gastronomic rosé that is at home with a Provençal table of roasted vegetables, garlicky aioli, and olive tapenade.
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Railsback Frères began as a rosé project in 2014 by brothers Lyle and Eric Railsback, who call their rosé “Les Rascasses” (scorpion fish in French) as an homage to Lulu Peyraud. Lulu is the 101-year-old proprietress of Domaine Tempier in Bandol, maker of their favorite rosé in Provençe. This rosé was hand harvested and made “direct-to-press” like their favorite rosés in Bandol and Corsica.