BOW-IN-THE-CLOUD Vineyard is looking forward to returning to Stroud Farmers MarketFM this Saturday with their new 2015 vintage Cotswold Rose wine as well as their established award-winning 2014 Cloud Nine.

Both will be available for tasting as usual.

The new wine will sell for an introductory price of £6.50 and be labelled with a freshly-designed Cotswold Rose label.

This single vintage [2015] dry rosé wine is a blend of Bacchus and Schonburger grapes at the family run and very wildlife friendly Bow-in-the-Cloud vineyard in the hamlet of Noah’s Ark, near the ancient town of Malmesbury.

Pale crimson in colour, this wine displays fresh rose petal notes on the nose.

The palate is reminiscent of forest fruits and blackberries.

It aA serious rosé style with a dry palate and a long complex finish.

Try it with light salads, light pasta and rice dishes, especially with seafood, raw and lightly cooked shellfish, grilled fish and goats’ cheeses.

It is perfect in hot weather and for party drinking, a great example of a classic English wine.

Bow in the Cloud has recently been nominated for Drinks Product of the Year at the Cotswold Life Food and Drink Awards too.

Keith Willingale said: “I’m really looking forward to returning to my favourite market and catching up with fellow traders and established customers and hopefully meeting many new ones.”

Elsewhere this week, the ever popular Stainswick Farm rapeseed oil company returns and Phoenix Free range turkey eggs too, whilewhilst British charcuterie champions, Trealy Farm, also return for their now monthly slot with their superb range of air dried meat products.

Local crafts people will be in attendance too with Cymbal Knits the sock knitter, James Hazelgrove the large ceramic bowl person, NG Leather the bag and belt stall, Nimpy Clothing with upcycled clothing, Ye Green Men, the fused glass and Woodchester Cabinet Makers’ offcut breadboards.

Produce wise, the Over farm asparagus is now in abundance and very tasty too whilest there are also plenty of tomatoes, bunched carrots at Paget’s and a bit of an aubergine fiesta at Hotch Potch.