Drinking this Bandol Rosé is the perfect way to spend warm summer days by the beach, on the boat or just hanging on the porch. This wine demonstrate’s its complexity and depth with every swirl and sip. Stock up on these bottles while the warm weather lasts!

Ellison Estate Vineyards are located right in Stowe, producing some of our favorite local wines at the moment. Bright, tart, and rustic, this lightly effervescent pet-nat is made from 100% marquette grapes, adapted perfectly for the cold Vermont climate. But don’t worry, this fun and fizzy wine is perfect for drinking in hot Vermont summers as well!

This could very well be the best rosé you’ve ever had, so try it! It also happens to be one of the most sought after rosés in the world. It’s a mouthwatering blend of 75% Mourvedre and 25% Cinsault. This bottle is classic, savory, earthy and everything you could want in a rosé.

Please note: This wine is not eligible for discounts. 

Look at that color! This charming rosé opens up with alluring notes of ripe raspberry, rose petal, and white pepper. On the palate, it is light and refreshing yet no simple porch pounder. Look for a certain degree of stony minerality and grip backing up its elegant Saint Laurent fruit. It may be a large bottle, but it empties quickly.

Situated on the land surrounding Chateau Montfrin in the Côtes du Rhône, the Moulin des Ombres (“Mill of Shadows”) produces this aromatic French oil from organic Kappa and Rosciola olives. Bright and balanced, the Moulin presents tart apple and green tomato notes, making it one of our favorite summertime oils; try it over grilled eggplant and bitter greens, or atop your favorite young goat cheese.

Master botanist Pasquale Marino discovered a small grove of nearly-extinct  Biancolilla Centinara olives on the Bona Fortuna farm in Sicily, and set about reviving them. The result is an oil with a delicate nose of wild herbs and a robust green body, reminiscent of tomato leaf and grilled artichoke. Perfectly suited to finish richer dishes — think mushroom pasta or polenta and braised short rib — or mixed with a bit of pepperoncini honey for dipping.