At l’eau à la bouche, we celebrate projects with soul and spark. For this issue, we traveled to California to meet the woman behind Tipsy Rose -a winemaker who blends humor, hands-on passion, and deep care for how wine is shared and felt.
Behind the playful name lies a grounded, sensitive approach to wine: one that honors the body, the story, and the unexpected.
If your wine were a movie scene?
It would be a late-afternoon road trip scene. That moment when the sun dips, you’re tired but glowing, and stories start flowing. My wine is like that: imperfect, warm, alive.
You talk a lot about physicality in winemaking. Why is it so crucial?
Because wine isn’t just chemistry or planning. It’s made with hands and bodies. I love punchdowns—it’s like dancing with the wine. If someone else does it, even if it turns out great, it doesn’t feel like mine.
Where did the name Tipsy Rose come from?
It started as a joke about naming a sailboat. Tipsy was the image of tipping over, and Rose is for my grandmother—sharp, unsentimental, but full of lessons. I wanted a name that had edge and joy. Not too serious, but still meaningful.
What do you hope people feel when drinking Tipsy Rose?
Pleasure, first. But also maybe a raised eyebrow—a little surprise. I love wines that don’t shout but leave you thinking. If my wine makes someone laugh, or remember something old and sweet, then I’ve done my job.
You say wine needs to stay “alive.” What do you mean?
I think wine gets too precious sometimes. Too locked up in rules. If we want new generations to care, we need to change how we speak. Less jargon, more humanity. Wine should spark conversations, not lectures.
How do you connect with customers?
I don’t sell a product—I offer a vibe, a rhythm. If a restaurant or shop doesn’t get it, I walk away. But when it clicks, it’s gold. Like with Friend of a Farmer in NYC - same values, same warmth. That’s where Tipsy Rose belongs.
A wine that changed your life?
An ’89 Opus One on a cold night, just me and a notebook. It floored me. And a José Michel Special Club Champagne -it didn’t just speak, it shouted softly. Some wines don’t just get drunk -they arrive.
What’s your next challenge?
To grow without losing what makes this mine. Maybe hire, maybe not. But definitely create small events where people can taste, cook, talk, and even dance around wine. Wine is connection. That’s the point.
And if you were to toast to all this?
A slightly hazy pet-nat, just chilled, and homemade fries with rosemary. You need crunch to keep dreaming straight.
