Pop along to the Lalomba Rosé bar on the roof terrace on Thursday 2nd August from 6-8pm.

We’ll be on the roof. Come rosé or shine. So join us for that glass of wine!

No booking required. Just take the lift or stairs to the very top!

'It comes from a single vineyard that this producer has used since 2000, but it was not until 15 years later that they decided to bottle a rosé from its fruit. The blend is 90% Garnacha and 10% Viura which is hand-picked, sorted for quality and then given six hours' maceration in a press. At this point, only the free-run juice is collected for 20 days' fermentation at 15 ºC. It is lees-aged for one month, but given no oak contact throughout vinification.

What I particularly liked about it was how it combined the delicacy of good Provence rosé with a set of flavours that seemed authentically Riojan. There is a creaminess and ripeness to the fruit that evokes good young Rioja, but with better clarity and persistence. The acidic structure is softer than most Provence pinks, but it manages to pull off the same feat of having subtle yet very intense flavour characteristics.

It's an audacious move to launch a new rosé at £20 per bottle, but this wine is worth the money, I think. It is sophisticated, authentic and full of flavour. I tasted it with a few friends alongside a couple of Provence rosés at a similar price, and the Lalomba was unanimously preferred. There may even be a few years of ageing potential in this bottle, sealed with a trendy glass Vinolok, so I scored it 17+ to indicate that it could well improve over the coming months. This isn't simply a rosé for casual enjoyment on sunny days - though it could be - but I think it deserves to be taken as seriously as any white or red at the same price. ' - Jancis Robinson 

‘Provençal in style'

'Sophisticated, authentic & full of flavour’

“You have to take these wines as seriously as you would a red or a white,” he comments, “and pay attention all the way through both viti- and vinification - from carefully selecting suitable grapes, to monitoring every minutia of oxygen and temperature during fermentation. These wines deserve all the fruit, aromatics and complexity you can give them.”
- Rodolfo Bastida, Lalomba's winemaker
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