After a successful career in finance, Rumors founder Barry Bayat noticed a gap in the premium rosé market. On a newfound mission to create his own, he decided to join forces with a highly-regarded vineyard in Provence, the home of rosé.
The final assemblage is a sophisticated blend of 50% Cinsault, 32% Grenache, 7% Syrah, 12% Tibouren and 6% Rolle. Light, chiselled and full of flavour, you’ll notice its delicate aroma and clean-cut mouthfeel from the very first sip. Rumours is not just memorable in flavour: its beautiful salmon hue comes with a distinctive coppery undertone. Best served chilled, it's served in the very best bars and restaurants around the world including Scorpios and Alemagou in Mykonos, Pierluigi in Rome and Catch in New York.
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