Based on the number of emails I have already received requesting this wine (before I've even sent out an offer on it), it is clear that many of you are devotées of this particular rosé. Well, break out the patio furniture and invite over the neighbors - it's time to raise a glass to summer - the 2015 Hautes Cances Rosé is here at last.

There are a lot of Rosés out there - some with those ultra-modern abstract labels that just don't seem very authentic and they certainly can taste very boring or poorly made. They are nothing like this Rosé born in Provence where the sun splashes over the vineyards all day long and folks know what a good Rosé has to taste like to warrant the name.

This Rosé from Domaine les Hautes Cances was named one of the best Rosés in all of France and it's no surprise. This Rosé comes from 50 year-old vines. Nobody does that! That's right, 50 years old. Anne Marie and Jean-Marie, the proprietors of Domaine les Hautes Cances don't make their Rosé from leftovers or inferior plots as a lot of winemakers do. They reserve a special parcel of old-vine land just for their Rosé.

This Hautes Cances Rosé is a Cotes du Rhone Villages Cairanne. That means it is from superior terroir and held to higher standards (and lower yeilds) than a plain Cotes du Rhone or even a Cotes du Rhone Villages. There are only 18 villages (Cairanne is one of the most respected of the 18) who are allowed to append their respective village name on the label. This is a superior rosé from start to finish.

This is a Rosé that's made like a very expensive red wine. It's 37% Syrah with some Cinsault, Grenache and Carignan in the blend too. The soil is that perfect combination of clay and limestone. The yields are an amazingly low 35 hectoliters per hectare and every grape is sorted through meticulously to eliminate all but those that are perfectly ripe. Does this sound like Rosé? Yes, it's just a very extraordinary Rosé.

This Rosé is made without chemicals and pesticides. Anne-Marie and Jean Marie are environmentalists.

Oh, and if I haven't convinced you by now that this isn't some hosed-out factory stuff, There are only about 200 cases made. I bought nearly the whole production, but when it's gone, it's gone. After the grapes are pressed, the juice is allowed to sit with the grape skins picking up color, but also tannins, pectins and proteins which give the wine structure. It's this structure that makes this Rose an ideal pairing with food on the grill. Then the juice is drained off, put into another vat without the skins and the fermentation proceeds.

The best Rosé shouldn't taste like pink white wine; there should be always be a slight red wine presence. But, the most important thing is that little zing of acidity on your tongue. That's what makes great Rosé. That, and the crisp, freshness which makes it perfect for a hot day.

Start that Rosé chilling. Summer days are now on the horizon and one of the best ways I know of to enjoy them is to slip your hand around the sweating, cool neck of this shimmery, salmony-pink Rosé and get that corkscrew twisting. It's like a sunset in your glass. Suddenly you're on v-a-c-a-t-i-o-n. Uh, I'll have a second glass if anyone's getting up...