A French immigrant from a long line of premier European bakers, Bernard Rosenson embraced his family’s pioneering spirit when he moved out West to California and launched a hospitality and healthcare group. In the late 90s, he purchased and refurbished the Sky Room Restaurant at the Breakers Hotel in Long Beach while helping to revamp its wine list. During the process of growing the wine cellar and helping to create a 100+ page, award-winning list, Bernard enhanced his education in wine and turned his sights on purchasing a vineyard. In 2005, Coquelicot Estate was established in the heart of the Santa Ynez Valley, and Bernard decided to farm the 58 acre vineyard organically, because he was literally disgusted by the smell of all the chemicals used for pests, weeds and fungus (although he is now also a staunch defender of the environment). Winemaker, Mike Roth, known for his own wine label called ‘Lo-Fi’, landed the role as head winemaker; he and Bernard share a passion for clean, gently produced wines and thus, the winemaking style is focused on low production, low yield, an early harvest, low alcohol levels, light oak and little or no malolactic fermentation. Mike crafts balanced, limited production wines that are meant for food (and are in fact featured at all of Bernard’s restaurants), and this ‘Rose and Son’ brand is a second label for Coquelicot dedicated to producing affordable, approachable, Bordeaux style wines.
Comprised of 28% Merlot, 28% Sangiovese, 22% Cabernet Sauvignon, 11% Carmenere, 6% Malbec and 5% Petit Verdot, this captivating blend offers layers of expressive red and black fruit notes intertwined with savory elements as in baked earth and leather. The fairly full-bodied palate showcases a rich and juicy core of blackberry, Bing cherry and red plum flavors accented by notes of cedar and green pepper. Supple tannins lend the wine a smooth, lush texture and easy drinkability. We recommend enjoying with your favorite grilled lamb recipe!