Though we’re giving this wine the title of best “natural” rosé, it could equally be labeled “best for those who think they don’t like rosé,” for this is a truly left-field offering and an undoubted success. Barrel-fermented in neutral French oak, the wine also undergoes complete malolactic fermentation, allowing the winemaker to bottle unfined and unfiltered. Those processes bring a creamy, slightly oxidative character to the wine, while its fruit character goes well beyond red berries and into papaya and honeydew territory. This is the first year Kokomo Winery has released a rosé via its Breaking Bread label, and we’re excited to see what the future holds.