We’re mother and son duo Elizabeth Gabay MW and Ben Bernheim. Between us, we’ve been involved in the wines of southern France for over 30 years. Elizabeth started working with the wines of Provence back in 1986, and for the past 20 years has lived on the eastern edge of south-east France. We’ve worked on three books on rosé: Rosé Understanding the Pink Wine Revolution (2018), Elizabeth Gabay’s Buyers Guide to the Rosés of Southern France (2021 e-guide) and, most recently Rosés of Southern France (2022).
We love rosé. We love its diversity, its complexity, and the infinite combinations of terroir, grape variety, vintage variation and winemaking that we find around the world. Many people think we’re crazy. They see rosé as a pale pink lightly alcoholic swimming pool tipple that somehow tastes better if you’re wearing a bikini. That is not what this website is about.
Follow us on our journey in exploring not just the rosés of southern France but around the world as we explore new regions. This site is designed to reflect our excitement and the energy in the world of rosé. We eschew bikinis and listicles, but we’re not wine snobs either: we avoid sticking to stuffy appellations and embrace natural wines (we even make one ourselves!).
Because we believe in rosé as a real wine, made from the same grapes and vineyards as whites and reds, we're not afraid to taste and talk about those wines too. We feel that a well-made red or white can provide excellent context and help us better understand the rosés too. When we do taste and talk about them on this site however, it is always with this pink context in mind. No wine exists in isolation.
We publish reviews of our latest tastings as often as possible, and every two to three months, we release long-form, in-depth content that explores the world’s most interesting rosés through experiential story-telling and maps. Wine writing and education should be as exciting and innovative as the wines we talk about. Let us show you why we find these topics exciting in the way we think is best.
We publish a bi-monthly newsletter to keep everyone up to date with new tasting notes and what we're doing, you can