In 2003, we left a barrel of Roussanne oxidizing in the cellar. Slowly the wine reduced for 5 years and was bottled with the name ROX, for oxidized Roussanne. The result is a lovely aperitif to serve chilled, on the rocks, or in a cocktail. The flavors are much like a dry Sherry, a bit nutty, making it perfect with dried cheeses and charcuterie.
Click HERE for Jane's Rox Cocktail recipe.
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