This is a wonderful wine for Spring and Summer. Easy on the palate, dry, and fruit forward, serve this Rosé heavily chilled on a hot afternoon - preferably with a light lunch (al fresco).
After attending the Culinary Institute of America in Hyde Park, NY, Gary Miller took advantage of numerous culinary opportunities at world class restaurants in White Sulphur Springs, Chicago and Aspen. He always considered winemaking to be “cooking”. Through his entire time as a chef, he wanted to work with the flavors, textures, and aromas of grapes from the California coast. Finally he took the plunge and moved to Napa Valley, and has since moved on to the Sierra Foothills. The result is Miller Wine Works - and wines that are stunningly balanced and different in the best possible way.
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