Credit: liquor.com / Tim Nusog
Ingredients:
Method:
*Strawberry-basil-infused blanco tequila: In a glass jar, combine 1/2 cup sliced strawberries and 1/2 cup fresh basil leaves with 1 (750ml) bottle of blanco tequila. Seal jar tightly and let sit, unrefrigerated, for 3 to 5 days. Shake daily. Strain out solids, and rebottle the infused tequila.
**Rose salt: Add 4 tablespoon sea salt and 1 tablespoon dried rose buds to a mortar and pestle, and gently grind. Place on a small plate for rimming the glasses and serve.
Credit: Lizzie Harris / BBC GoodFood
Ingredients:
Method:
Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.
Method:
Method:
Enjoy!
The result of a lighter pressing process, this preference lasted well into the Middle Ages. Even as clarets from Bordeaux were starting to gain the world's attention, pale rosé-coloured wines remained most prized, known as the vin d'une nuit or "wine of one night”.
The story of champagne is similar. Naturally pale red or pink, winemakers were even known to add elderberries to produce more vivid colours to stand out. It wasn’t until the late 17th century that the Champenois–aided by the efforts of Dom Perignon–learned to produce truly white sparkling wines.
Pressing grapes to extract the juice can be done using a wine press, by hand or even by the weight of the grapes themselves. Most wineries first crush the grapes to remove the berries from the stems, except in the case of champagne in which the grapes are whole-cluster pressed to produce a lighter juice. Then a period of fermentation and pressing begins. For red wine, the grapes are left to ferment first to allow maximum skin contact between the juice and grapes. For white wine, fermentation is done afterwards. It is this difference in the process that gives wines their colour and taste. In the case of rosé, the time left to ferment can last anywhere from 6 to 48 hours, depending on the desired style, as opposed to red wines which are left for weeks or even months.
Following the end of World War II, demand for newly released Mateus rosé from Portugal set sales records across Europe and the US, winning the hearts and palates of wine lovers. Production grew rapidly in the 1950s and 60s, and by the late 1980s over 3 million cases were sold worldwide. The English philosopher and writer Roger Scruton affectionately noted, “the great transformation that our generation underwent when the Portuguese brand called Mateus rosé burst on the scene.” It’s even reported to be a preferred wine of Queen Elizabeth II. Today, rosé is undergoing a renaissance, becoming increasingly popular around the world and a must-have bottle in the cellar of any connoisseur.
In particular, French rosé from the sunny regions of Provence and the Rhône Valley are a clear favourite the world over, accounting for around 30% of all rosé producing countries. Some of the world’s most famous celebrities enjoy–and produce–rosé wine too. In 2008, Angelina Jolie and Brad Pitt leased and then later bought Château Miraval in Côtes de Provence to produce the exquisite, award-winning Miraval rosé. With its champagne-style bottle, it stands out from the crowd. No doubt that’s why its initial 6,000-bottle run sold out within 5 hours.
Deep in the English countryside of Kent, there’s an exciting wine region emerging led by Chapel Down winemakers, which looks set to take British rosé and British wines in general to all-new heights. Just recently, their Rosé Brut won the Platinum award in the 2021 Decanter World Wine Awards and the company is currently undergoing a funding campaign to raise £7 million to expand its exports.
With its breadth of history and versatility alongside a wide range of dishes from smoked salmon to chargrilled aubergine, rosé has found its place as the best alcoholic beverage to enjoy through the warm summer months or under the cold winter sunshine. So, as we’ve affectionately coined the phrase, make every day a rosé day–starting today.
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This blog was written by Daniel J Scott on behalf of Rose-wine.com
]]>No one can say Ian Kellet has rushed his development at Hambledon Wines.
Having taken over the UK’s oldest commercial vineyard in 1999, he spent years ensuring he had the right vine clones and rootstock to deliver the highest quality sparkling wine possible on Hambledon’s chalky soil.
Gradual planting, together with the development of local sites, now sees the vineyard standing at over 300 acres, capable of delivering Ian’s 1 million bottle annual production target. Importantly, this increase in scale is not coming at the expense of quality. The Classic Cuvée Rosé Brut, stocked by us here at www.rose-wine.com took a gold medal at the 2021 Decanter World Wine Awards, as did Hambledon’s Premier Cuvée Brut.
Sue and I visited the vineyard recently, seeing at first hand the new visitor centre and cellar (currently under construction and capable of storing 2 million bottles). This is part of a massive infrastructure investment, including the very best French presses and equipment. Their gravity fed, temperature-controlled process optimises the juices extracted from the vines that grow on this excellent terroir. The two of us loved the wines we tasted, but for both of us the rosé stood out as particularly special, and at £165 per case of 6 I feel it provides a fabulous gold star quality sparkling rosé wine for the price point.
Hambledon Wines are at the very forefront of the exciting development being seen in English winemaking, producing excellent wines and investing heavily to bring their customers and wine enthusiasts the best possible experience at their special vineyard, whilst also committing to reduce their carbon footprint significantly. They offer an excellent range of tours already (like the one we joined), which should become even more refined once the new centre is built.
Look at www.hambledonvineyard.co.uk to find out more about the vineyard, its heritage, plans, tours, other wines and a range of accessories aimed at maximising the experience when drinking these fabulous wines!
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Are you interested in purchasing a case of Hambledon's Rosé Sparkling Wine? If so, click here to buy.
]]>This is not an obvious question in relation to rosé wine, going by the old adage that rosé wines are best drunk young. However, you may well be surprised by some modern Rosés and we’d like to be among the first to break the good news!
Certainly, if you’d asked ten or fifteen years ago we would have sided with the “Choose it well and drink it young” view, for most rosé wines, but a lot has changed since then. Oddly enough, these changes are still not common knowledge. Whilst many rosé wines are still best drunk young there are others which benefit from being a little older.
How has this come about?
So how does this affect the wine?
The increase in quality and extra stability imparted allows these wines to keep far longer than before. It has opened up the opportunity to see how rosé develops with age and some provide startlingly good results.
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If you'd like to order some rosé wine browse our selection and be sure to make every day a rosé day!
]]>Notes on Nyetimber Rosé
The grapes used to make the Nyetimber Rosé are Chardonnay (45%), Pinot Noir (53%) and Pinot Meunier (2%). Then grapes and harvested and pressed at the state-of-the-art pressing centre within several hours. This ensures the highest quality of juice from the grapes. The juice is tasted and carefully assessed by the winemakers to evaluate the quality, it is then transported by gravity flow to be stored for a short time before moving to the winery. Once in the winery each vineyard parcel is kept separate, so that all the individual characteristics are preserved, and first fermentation begins. An exception to this process is the Pinot Noir that is used for the Nyetimber Rosé. It is handpicked from specific vineyard parcels and taken straight to the winery, where the juice is fermented in contact with the grape skins enabling the beautiful colour and flavours of the red skins to infuse the juice. This fermentation produces a light red wine that is used to blend with other white wines to create the delicate colour of the sparkling rosé. Once blending has taken place yeast is added to each bottle to kickstart secondary fermentation before it is sealed with a crown cap and laid to rest in the cellar. Typically the wines spend 3-5 years on the lees before release to develop the sophistication and depth required.
The beautiful sunset-pink multi-Vintage rosé offers a unique combination of aromas, including British summer fruits and shortbread. Its creamy, round texture and refreshing redcurrant, raspberry and cherry flavours give it an elegant and silky finish. The Nyetimber Rosé is great as an aperitif, however the distinctive flavours of the sparkling wine also lend itself to weightier dishes of crab, salmon, veal and guinea fowl, making it the perfect year-round wine.
]]>The vineyards were planted in 1984, the winery was planted in 1986 and the first Roederer Estate MV Brut cuvée was introduced in 1988. The Quartet winery is nestled in Mendocino County’s cool, fog-shrouded Anderson Valley. There are four distinct vineyards on the estate - hence the name Quartet - from which all the grapes are sourced.
Roederer Estate’s winemaking style is based on two elements: ownership of its Anderson Valley vineyards and the addition of oak-aged reserve wines to each year’s blend, creating a multi-vintage cuvée in the traditional Louis Roederer style.
Notes on Quartet Rose NV Roederer Estate
The Roederer Estate Rosé is a blend of 60% Pinot Noir and 40% Chardonnay grapes. To produce the delicate salmon colour, Arnaud Weyrich, Quartet’s Head Winemaker, allows 5% of the Pinot Noir to undergo extended maceration before secondary fermentation. Only the cuvée (the first pressing of 120 gallons/ton is used in the production of Quartet. 10% - 20% of the Quartet Rosé is made up of premium quality oak-aged reserve wines, creating a multi-vintage cuvée (no less than 5 vintages) in the traditional Roederer style. It is fermented at 18’c in high-grade stainless steel tanks. No malolactic fermentation is used in order to produce a wine of freshness, elegance and precision.
The resulting Brut Rosé has fine, persistent bubbles. The Chardonnay contributes elegance, a floral character and a pleasantly austere freshness, which are the perfect counterpoint to the delicate fruitiness of the Pinot Noir, which brings notes of fresh red berries. It is perfect as an aperitif but equally enjoyable with lightly grilled meat.
]]>In 1993 Pascal acquired his cousin's vineyard of six hectares which is located in the greatest terroirs of Bué en Sancerre and so Domaine Pascal Jolivet was born.
Today the estate covers 120 hectares between Sancerre and Pouilly Fumé. These hectares produce 80% of the whole domain with the remaining 20% being sourced from faithful growers loyal to Pascal Jolivet since the 1980’s.
Pascal practices a biodynamic winemaking which views the fam as a cohesive, interconnected living system. These practices extend from the vineyard to the careful handling of the fruit post-harvest in the winery
Notes on Sancerre Rosé Pascal Jolivet
The wine is produced from 100% Pinot Noir grapes grown on chalky-clay soil. Once harvested vinification begins with light must settling followed by juice fermentation with indigenous yeasts; next maturation on lees is fundamental for the concentration and complexity of the wine. The process is extremely natural and the slow fermentations nourish and sustainably stabilise the wines using very low levels of sulphur.
The salmon pink rosé is light and dry. On the nose there are notes of roses and white flowers, followed by red fruits, citrus and crushed stone on the palate. The resultant wine is fruity, charming and chic. It pairs well with veal, chicken and seafood.
]]>Notes on Via Caritatis
The Grenache and Syrah grapes were hand harvested in the middle of September and subjected to a rigorous sorting process upon arrival at the winery. The grapes underwent direct pressing at low pressure. Fermentation at low temperature then took place in concrete tanks, after which the wine rested on fine lees for six months with occasional bâttonage, to add texture and complexity to the wine.
Via Caritatis is a vegan wine that has a refreshing lift of acidity with aromas of wild strawberry and white blossom. On the palate there are flavours of pink grapefruit, wild strawberry and peppercorn. There is a good acidity in this wine which means that, not only is it lovely as an aperitif, it will also pair well with food such as grilled vegetables, smoked salmon and seafood.
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William Chase has been the proud owner of Domaine St Jean de Vilecroze since 2015 when he fell in love with the estate, nestled in the rolling hills of Provence. A short drive from St Tropez and the iconic Côte d’Azur, the domaine spans 80 hectares, comprising vineyards, olive groves and wild woodland, at an average altitude of 350 metres above sea level.
The vineyards grow classic Provençal varieties of Grenache, Syrah, Cinsault and Vermentino (Rolle), grown across 27 hectares of Côtes de Provence and Coteax Varois En Provence classified vines. Head winemaker, Dale Clarke, oversees the entire process and ensures up-most care is taken from the growing of the grapes through to the bottling of the wine.
Notes on the Selladore En Provence Rosé Wine
Continuing on from a stellar 2019, the 2020 Selladore vintage is superb!
Head winemaker Dale Clarke adopts an ethos of sustainability with a tireless commitment to quality when it comes to producing rosé. The grapes are harvested in the early hours of the morning to preserve their freshness and acidity. Gentle pressing subsequently takes place upon arrival at the winery. A minimal period of skin contact imparts an enticing pale shade of pink to the wine.
Fermentation and ageing take place in stainless steel tanks with a portion of the blend left on the lees to enhance the richness and texture of the wine. Final blending takes place 4 weeks before bottling which is carried out on site at the domaine.
The pale salmon pink rosé wine has a lively nose exuding stone fruit and fresh citrus aromas. An enveloping silky texture on the palate is balanced with refreshing acidity and bone-dry flavours of peaches and grapefruits. The long lingering finish is perfectly matched with a warm goats cheese salad, grilled seafood or enjoyed on its own as an aperitif.
Needless to say, the Selladore 2020 vintage is superb!
Notes on the William Chase En Provence Jolie 2018
As far as "vintage" rosé wine goes, the three year old William Chase En Provence Jolie from 2018 is as good as it gets.
Grapes from the cuvée ‘Jolie’ (pretty one) herald from a small parcel of 45 year old Côtes de Provence classified vines at Domaine Chase. Syrah and Cinsault grapes are hand harvested in the early hours of the morning, pressed and then allowed a very short period of skin contact. 60% of the blend is fermented in new Burgundy barrels and the remaining 40% undergoes traditional fermentation in stainless steel.
Controlled malolactic fermentation enhances the complexity of the wine both in flavour and texture. Bottling takes place after 10 months of ageing on site at the Domaine.
The wine exudes fresh notes of peaches and orange peel, twinned with an alluring aroma of sandalwood. The depth of flavour is complemented by an opulent buttery texture and harmonised with hallmark Provençal acidity that leads to a moreish nutty finish.
This wine not only is a great aperitif wine but is also robust enough to be paired with foods such as grilled meat, seafood and tasty Mediterranean vegetables.
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If you're looking to buy a case of rosé from the William Chase brand, look no further. You can get a case of 6 of the Selladore En Provence Rosé 2020 here and a case of the William Chase En Provence Jolie from 2018 here.
We hope you enjoy!
]]>Its acidic soil- a mix of schist, clay and colluvium – are perfect for storing moisture and ensure that the crops at Léoube get proper, regular water supply – an important factor for the area that registers less annual rainfall than inland. Circling the vines there is a wild vegetation composed of cistus albidus, rosemary, white heather, sage, myrtle and marine lavender which runs into clumps of conifers, making this one of the lushest natural environments on the Côtes d’Azur.
Notes on Léoube Love
Léoube Love is made using primarily Grenache and Cinsault grapes. The grapes are harvested and sorted by hand before being transported to the wine storehouse. Under the supervision of Romain Ott the storehouse is organised in such a way that the grapes do not undergo any trituration or alteration before being pressed. As soon as the grapes arrive in the cellar, they are crushed before being pressed delicately. Extraction is slow and delicate to obtain only the best part of the juices. When leaving the wine press, the juices are chilled before starting their first clarification. They are then transferred to a thermo-regulated stainless steel vat where they will ferment, if possible in indigenous yeasts. Malolactic fermentation will follow. Once fermentation has been completed, the clarification cycle with regular racking starts, to produce wines ready to be bottled the following spring.
Léoube wine has a lovely pale pink colour. It has pleasant smells of peaches and honeysuckle on the nose and there are definite flavours of strawberries and white peaches on the palate, resulting in a fresh and fruity wine that can be drunk as an aperitif as well as being paired with Mediterranean food and seafood.
Notes on Rosé de Léoube
Rosé de Léoube is made using primarily Grenache and Cinsault grapes with a touch of Syrah and Mourvédre. The grapes are harvested and sorted by hand before being transported to the wine storehouse. Under the supervision of Romain Ott the storehouse is organised in such a way that the grapes do not undergo any trituration or alteration before being pressed. As soon as the grapes arrive in the cellar, they are crushed before being pressed delicately. Extraction is slow and delicate to obtain only the best part of the juices. When leaving the wine press, the juices are chilled before starting their first clarification. They are then transferred to a thermo-regulated stainless steel vat where they will ferment, if possible in indigenous yeasts. Malolactic fermentation will follow. Once fermentation has been completed, the clarification cycle with regular racking starts, to produce wines ready to be bottled the following spring.
Rosé de Léoube has a pale salmon-pink colour. There is an unmistakable scent of mint, evoking the herbs that grow wild around the vineyards. Even the nearby sea seems to have left its mark in the appetising, light salty finish. There are definite notes of wild strawberries, melon and peach on the palate, producing a wine that is equally suited to be paired with fish, shellfish, grilled vegetables and all the way through to the cheeseboard as being drunk as an aperitif.
Notes on Secret de Léoube
Secret de Léoube is made using primarily Grenache and Cinsault grapes with an extra dose of Cabernet Sauvignon from the chateau’s oldest vines. The grapes are harvested and sorted by hand before being transported to the wine storehouse. Under the supervision of Romain Ott the storehouse is organised in such a way that the grapes do not undergo any trituration or alteration before being pressed. As soon as the grapes arrive in the cellar, they are crushed before being pressed delicately. Extraction is slow and delicate to obtain only the best part of the juices. When leaving the wine press, the juices are chilled before starting their first clarification. They are then transferred to a thermo-regulated stainless steel vat where they will ferment, if possible in indigenous yeasts. Malolactic fermentation will follow. Once fermentation has been completed, the clarification cycle with regular racking starts, to produce wines ready to be bottled the following spring.
Secret de Léoube is distinctly pale and with the most delicate of pear aromas. This dry rosé wine is assured and effortless, remarkable for its texture and soft sensation in the mouth. Made from lower yields, it is delicately scented , cool and yet underlaid with slightly more exotic aromas that portray its Provençal origins – herbs, fennel and a touch of aniseed. There is a hint of pepper which balances the red fruit, peaches and melon on the palate, ensuring a dry mouthwatering finish. This is the perfect wine for real food lovers enjoying a three-course meal. It can be drunk as an aperitif as well as accompanying tartare, fish, Mediterranean dishes, grilled meat loin of lamb or veal chop.
Notes on Le Petit Rosé
Le Petit Rosé is made from 60% Grenache and 40% Cinsault grapes. Léoube set out to pioneer the first luxury, sustainably made rosé wine in a can. Cans are one of the best, most simple containers for young and fresh wines, being lightweight, easy to transport and recyclable everywhere. The can are super quick to chill and designed to have no light or air exposure, meaning no wastage. It is made from 100% organic grapes, the first Provence wine can to be Certified Organic.
Le Petit Rosé is a pale, refreshing rosé with lively flavours of white peach and summer berries, finished with a hint of minerality. The single serving rosé can is an ideal aperitif and pairs well with snacks such as almonds, ham and antipasti.
]]>Geology has played a key role in the planning of the Hambledon vineyard. The Newhaven chalk formation on which the vines are grown was formed on the seabed of the Paris basin dome 65 million years ago. The same chalk, with the same Belemnite content, is found in the best Chardonnay area of Côtes des Blancs in Champagne and is thought to be a key factor in the quality of the wines. Hambledon utilises the only state-of-the-art fully gravity fed winery in the UK allowing the wines to be made with the minimal possible intervention. There is no need to pump the musts or wines under pressure, but instead they can move gently by gravity from one tank or process to the next.
Notes on Hambledon Rosé
The grapes are pruned, picked and loaded into the press by hand to minimise damage. The Coquard PAI presses use a gentle horizontal pressing motion to extract the best quality juice from the grapes without extraction the bitter compounds from the skins. The juice is separated into two parts: the free run and the initial pressing (the Cuvée) and the end pressing (the Taille). It is chilled to 5’ and left in tanks for up to 24 hours to allow the grape solids to settle at the bottom of the tank, from where they can be removed. Yeast is added to turn the grape juice into dry, still wine.
After this alcoholic fermentation has finished the malolactic fermentation converts the malic acid in the wine into lactic acid. The wines are left in the tanks on the lees (the dead yeast) for a minimum of six months to gain extra flavour and aromatic complexity. The wines in each tank are tasted separately and the winemaking team decide which will be blended together for each cuvée. Yeast and sugar are added during bottling to kick start a second fermentation of the sparkling wine and each bottle is sealed with a crown top. The wine has a minimum of 45 months on the lees before riddling, disgorging, labelling and sent to market.
The Hambledon Classic Cuvée Rosé, made from 90% Chardonnay and 10% Pinot Noir from the 2015 harvest, is a beautiful, vivid wild-strawberry pink with a hue of red onion skin on the rim. On the nose, magnolia blossom is followed stridently by perfumed wild-strawberry compote with hints of buttered white sourdough toast. The palate is rich and mouth filling flavours of strawberry balanced by zingy tart cranberry and pithy Almalfi lemon notes. The texture is creamy with a clean, crisp, yeasty finish. This sparkling wine is great drunk as an aperitif but also can accompany shellfish, lean fish and appetizers and snacks well.
]]>The grapes used to produce Côtes de Provence Rosé are selected from the Château’s best parcels of land (Muriers, Longue and Romarin), as well as from a selection of vineyards close to the village of Correns, just north of Brignoles in the heart of Provence. The clay and limestone vineyards, partially in terraces, are located at an average of 350 metres. There is therefore a cool climate with large temperature swings between night and day.
The Famille Perrin Les Crus vineyards are located largely in the regional park of the Luberon, equidistance from Avignon, Aix-en-Provence and Manosque. The average altitude of the vineyard is 300 metres and it is therefore in a late maturity zone. The terroir is made up of ancient alluvial deposits with flat and round pebbles, limestone marl, some areas called Collets du Luberon (rocky zones close to clay in nature) and the results of alpine diluvium.
Notes on Miraval Côtes de Provence Rosé
The dry, mild winter led to an early budding of the vines followed by a wet and cold spring. The two episodes of frost caused some slight damage to the young shoots and a rather long re-growth of the vegetation. After a hot and dry summer harvesting occurred fairly early, commencing on 9th September and took 10 days. As a result, the wines are magnificent, very pure and straight forward, with good acidity, great minerality, tension and delicious aromatic notes of citrus.
Cinsault, Grenache, Rolle and Syrah grapes are use in the production of Miraval Côtes de Provence Rosé. The grapes are harvested exclusively in the morning and sorted twice and destemmed. The Cinsault, Grenache and Rolle grapes are pressed directly whilst the Syrah is vinified partially using the “saignee” method. 95% of the wine is then vinified in temperature-controlled stainless steel vats, whilst the remaining 5% is put in barrels with bâtonnage.
Miraval Côtes de Provence Rosé is an elegant pale-pink colour, evoking a rose petal. On the nose the wine shows all its elegance: beautifully fresh, it exudes aromas of fresh fruit, currants and fresh rose with a zest of lemon. The refinement continues onto the palate with a beautiful likeliness and gourmet notes that subtly balance the mineral and saline notes. An irresistible wine that ends with a long finish with lemony notes. The wine pairs well with grilled chicken and fish and salty Feta and vegetable skewers on the barbecue.
Notes on Famille Perrin Luberon Rosé
The 2020 vintage in Southern Rhône was favoured by very good weather and therefore it is a very generous vintage, both in terms of quality and quantity. The harvest takes place between the last days of August and mid-September, when the grapes have reached optimal maturity. The harvest takes place early in the morning to preserve the freshness of the fruit and avoid oxidisation of the aromas. As soon as the grapes arrive at the winery, they are pneumatically pressed which allows the extract of the musts. Fermentation starts after settling and lasts approximately 15 days in temperature-controlled stainless steel tanks. After fermentation the wines are kept in stainless steel vats and slightly fined before bottling.
Famille Perrin Luberon Rosé is a seductive colour of limpid and shiny pink. On the nose, this wine opens with a smooth bouquet of red fruit with notes of currants and fresh pomegranate. Well balance between the fruit and the freshness, it offers a nice tension on the palate with a mineral finish. It should be served at between 10 -12’c with hors-d’oeuvres, cold buffets, tomato salad and grilled meat.
]]>The average age of the vines at Clos Mireille is sixteen years old. Planted on the foothills of the shores of the Meditteranean, in soil that is composed of schists, makes the vineyard location is unique. The character of the wines is made even more exceptional in that the clay soil on the ancient rocky outcrop contains no limestone. The microclimate consisting of cooling sea spray and warm dry hillside air create perfect conditions for producing subtle and distinctive wines.
Notes on Clos Mireille
The Clos Mireille Rose is a blend of various grapes typical of the Côtes de Provence appellation. Grenache, the majority grape has been chosen for its full-bodied texture, Cinsault for its softness and Syrah for its fruity roundness. The wine is a very pale pink, highlighted, depending on the vintage, with golden, orange and even vermillion tints. Its bouquet reveals fresh fruits of mango and melon punctuated by notes of lemon. On the palate, its freshness develops through citrus aromas around a resolutely mineral core before ending with a subtly persistent finish. It pairs well with seafood and vegetables.
]]>Today there are 345 acres of vineyards. The primary grape grown on the property is Grenache followed by Vermentino. Other grapes include Cinsault, Merlot, Mourvèdre, Syrah and Tibouren. The château is known for its old Grenache vines which produce grapes that offer a greater concentration of flavour than the younger vines. As the elevation to where the lots of vines are situated increases so do the age of the vines. At the highest elevated lot vines are as old as 90 years.
Notes on Chateau d’Esclans - Garrus
The grapes are selected from vines that are up to 90 years old, consisting primarily of Grenache, Vermentino and Syrah. They are harvested from sunrise to noon. The grapes are optically sorted, destemmed and slightly crushed at 7-8’C to avoid oxidation. The wine consists of 90% free run juice and a further 10% first slight pressing. Alcoholic fermentation occurs in new and second year demi-muids (600L barrels). Ten months of burgundian style bâtonnage occurs twice weekly with individual barrel temperature control.
The resulting wine is considered to be Château d’Esclans’ finest wine. This powerful and elegant wine was at the heart of Sacha Lichine’s vision in 2006 to make rosé grand. Today Garrus is firmly established as a world class, iconic luxury rosé. It is an impressive and concentrated rosé with a creamy finish featuring rich and spicy notes rivalling any top white wine or prestige champagne. This wine is quite full-bodied and as a result will easily hold up to foods that are traditionally paired with red wines such as steak and lamb.
Notes on Chateau d’Esclans - Les Clans
The grapes used to produce Les Clans are selected from the best quality lots bearing old vines. They are primarily Grenache, Vermentino and Syrah grape varieties. Harvesting is done from sunrise to noon. The grapes are sorted optically, de-stemmed and slightly crushed at a temperature of 7-8’c to avoid oxidation. The wine is made from 90% free juice and 10% juice from the first slight pressing. Alcoholic fermentation is done in new and second year demi-muids (600L barrels). The temperature of each barrel is individually controlled and undergoes 10 months of burgundian bâttonage twice weekly.
Epitomising a sophisticated, food driven wine, Les Clans is quite remarkable in that it can be enjoyed with great pleasure now but also has the potential to age. It is both rich and exotic while being full-bodied and elegant. The wine has a pale rosé de Provence colour with a very elegant fresh nose. On the palate there are stone fruits and red berries with subtle hints of citrus and flowers, the oak ageing adds a complexity and texture that results in a long finish.
Les Clans is bold enough to be paired with most meat and fish dishes but is also delicate enough to be paired with cheese and vegetable dishes. It is a wine that can either be dressed up or dressed down.
Notes on Chateau d’Esclans - Rock Angel
The grapes that are produced to make Rock Angel are Grenache, Cinsault and Rolle (vermentino). Harvesting occurs from sunrise to noon and the grapes are optically sorted. De-stemming and slight crushing occur at 7-8’c to avoid oxidation. Both free run juice and pressed juice are partially vinified in demi-muds (600L barrels) and stainless steel, both of which are temperature controlled.
Rock Angel, the big sister to Whispering Angel, bears a more complex and structured taste profile bringing it into a more premium realm giving rosé lovers a bigger and richer wine. The pale pink wine is crisp and clean on the nose whilst on the palate there are ripe fruit flavours of strawberries and peaches. If you like the minerality of a Sancerre you will love this wine. This wine is complex and medium-bodied enough to be paired with most fine foods.
Notes on Chateau d’Esclans - Whispering Angel
Whispering Angel is made from Grenache, Cinsault and Rolle (Vermentino) grapes. Harvesting is from sunrise to noon and the grapes are sorted optically. De- stemming and slight crushing occur at temperatures of 7-8’c to avoid oxidation. Both the free run juice and pressed juices are vinified in stainless steel. Bâtonnage occurs twice weekly.
Whispering Angel’s pale apricot-pink colour is pleasing to the eye and the rewarding taste profile is full and lush while being bone dry with a smooth finish. There are delicate aromas of melon and peaches and on the palate there is a fresh juicy character with a hint of stony minerality which adds to the sophistication of the finish. This wine can be drunk as an aperitif or pairs well with grilled steaks, fish, salads and cheese.
Notes on Chateau d’Esclans - The Palm
Made from Grenache, Cinsault and Carignan grapes that are harvested from sunrise to noon. The grapes are optically sorted, de-stemmed and lightly crushed to limit oxidation. It is then aged on fine lees in stainless steel vats.
The Palm is an authentic rosé from Provence that operates as a playful, trendy, energetic “little sister” to Whispering Angel. The Palm is a little deeper pink than Whispering Angel and is refreshingly approachable with an aromatic freshness on the nose followed by more subtle, fruity notes of red fruits on the palate. This wine can be paired with lighter foods such as shellfish, pork, vegetarian and poultry.
Château d’Esclans Estate Collection
A fabulous mixed case of d’Esclans’ rosé wine. This limited Estate Collection case includes the 2019 vintage of Château d’Esclans, Les Clans and Garrus. The case includes a personal note from Sacha Lichine addressed to the “Collector” with an assigned Collector’s number marked at the top which you can use to notify Château d’Esclans by email of your purchase. This will in turn yield a certificate that the Château will send to you inviting you for a private visit to the Château at your leisure. Also included in the case is Château d’Esclans informative and colourful brochure.
]]>Notes on Chapel Down
The Pinot Noir grape is harvested from Kent, East Sussex and Essex where it is grown on chalk and clay soils. Once in the winery a cool fermentation in stainless steel tanks occurs followed by a partial malolactic fermentation. Maturation occurs for 6 months on fine lees before bottling. There is a further ageing process of about 18 months before being released to market.
A beautiful and delicate sparkling rosé with fruity notes of fresh strawberries, cherries and red-currants accompanied by background notes of toasty shortbread. The notes of strawberries follow through onto the palate with a hint of creamy vanilla. The palate is focused and pure and finishes crisp and fresh. It is therefore great as an aperitif but also pairs perfectly with seafood, light pasta dishes and summer fruit desserts.
]]>Maison Saint Aix is one of the largest domains in the AOP Coteaux d’Aix-en-Provence appellation. At 420m above sea level, it’s also one of the highest, this means the domain enjoys cooler nights and a greater Mistral effect that dries the vines on dewy mornings.
The Domaine’s 50-60 year old Grenache vines ensure highest quality ‘jus’, while the fruit from the younger vines brings the freshness. To maintain the harmony of the land, the estate runs a busy replanting schedule – replacing up to 4 hectares a year with new vines.
Notes on the AIX Rosé 2020 wine
In early September the Grenache, Cinsault and Syrah grapes are harvested from early morning to noon. This is to ensure optimal freshness of the grapes, the conservation of the most delicate aromas and a reduced risk of oxidisation.
AIX is a well-balanced premium Provence rosé with a typical hypnotising salmon pink colour. On the nose there is a freshness and fragrance, delicate yet youthful with sophisticated notes of fresh red fruits, peach and subtle floral hints. It offers roundness on the palate and a beautiful aromatic depth, before finding freshness and some minerality in its long and precise finish. It is a great wine to enjoy with grilled shell fish, wild salmon and chicken dishes.
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