Gerard Boulay Sancerre Rosé 2016
Unlike many Sancerre Roses, Gerard harvests his Pinot specifically to make rose by direct press, then into tank. It is not a selection of young vines as he has no young Pinot vines. What makes the rosé one year could make red another, and vice versa, depending on what the vintage gives.
Villa Wolf Pinot Noir Rosé 2017The Pfalz (aka ‘Palatinate’) region is in the Rhine river valley in southwest Germany, directly north of France’s Alsace region. The low-lying Haardt mountains protect the area from cold, wet Atlantic weather, making it one of the warmer and drier areas of Germany. Wine grapes do quite well here where it is possible to achieve full ripeness in every vintage. The predominant soil type in this area is well-drained, weathered sandstone. It produces wines with a fruit-driven purity and a stony structure. The Villa Wolf Pinot Noir Rosé is made with fruit from vineyards farmed expressly for the purpose of producing a rosé. Only perfectly ripe , healthy grapes are selected. Upon harvest the fruit is given a brief maceration (four to six hours) to extract a lovely salmon color from the Pinot Noir grapes. The resulting wine is light and refreshing, with deliciously bright fruit flavors and a clean, zippy finish.
Chateau Miraval Côtes de Provence Rosé 2016A beautiful light pink colour, fresh fruit aromas and refreshing acidity. Miraval's pure expression of the terroir of Côtes de Provence.
Sacha Lichine Le Poussin Rose 2017Grenache and Cinsault. This wine combines the best of French winemaking Know-How with modern winemaking technology.Low temperature pre-fermentation. Gentle extraction and pumping-over. Vatting time: 12 to 18 days. Pale pink and gray color. Floral scents. Lots of fruits, soft tannins. Fresh, bold, alive and smooth. Try it with a tuna steak and black olives, or simply as an aperitif. Let you be carried away by Edith Piaf, « La vie en rose » ! Our Consulting Oenologist, Patrick Leon. Patrick Leon has unparalleled experience in making among the great wines of the world. A Bordeaux native with an extensive education in Oenology, Patrick studied this subject in his home town as well as business management. In 1972 Patrick joined Alexis Lichine & Company in Bordeaux beginning as a purchasing manager for its French wines. Additionally he held positions as a Technical Manager & Co General Manager of Château Lascombes Crus Classé in Margaux & Château Castéra in Lesparre-Médoc. Patrick also worked with Alexis Lichine on developing content for his books. These positions went through the mid eighties at which point Patrick would work with Baron Phillipe de Rothschild for nearly twenty years. For Baron Phillipe de Rothschild, he would serve as a Managing Director, overseeing technical departments including the company’s vineyards and winemaking facilities for Chateau Mouton Rothschild, d’armailhac, Clerc Milon, le Petit Mouton, Aile d’Argent, Opus One in California, Almaviva in Chile, Domaine de Lambert & Baron d’Arques in the Languedoc, Mouton Cadet in Bordeaux as well as other wines in the BPHR portfolio including Escudo Rojo in Chile. Patrick’s wide breadth of experience and knowledge has established the foundation to becoming a consulting oenologist and working with Sacha Lichine in this capacity.making all the Lichine wines as great as they are.
Bedrock Wine Co. Ode To Lulu Rosé 2016The 2016 Lulu follows closely on the footsteps of the 2015: The vineyard and blend composition is similar and it is, as always, from old and low yielding vineyards. The Mataro element comes from two lovely but quite different vineyards. Live Oak Vineyard, planted sometime around the inauguration of William Mckinley, is an Oakley vineyard own-rooted in sand. Pagani Ranch, which needs little introduction, was planted close to the onset of Prohibition in Kenwood. To complement these two we blended in Grenache from the 1880s planting at Gibson Ranch in McDowell Valley (Mendocino). All lots were picked at low potential alcohol and whole-cluster pressed. This year's iteration is more aromatically explosive than I remember last year's being-the oftentimes stentorian Mataro showing off a bit more playfulness and the Grenache providing oodles of crunchy bright fruit.
Domaine du Clos d'Alari Grand Clos Rosé 2015The wine has a pale, clear, and brilliant appearance. It has a subtle, delicate nose, with aromas of white peaches and pears, honeysuckle, and Herbes de Provence. On the palate, the wine is supple and balanced, with notes of honeysuckle, peaches and apricots. This is a great Rose de Provence. Domaine du Clos d’Alari is a small agricultural estate of 50 acres located in the middle of the Var region of Provence, not far from Lorgues. The domaine is run by a mother-daughter team of Anne-Marie and Nathalie. Together they look after the vineyard, assisted by an agricultural worker and an oenologist. The owners adopted the Var as their home more than 20 years ago and since 1998 have been fully engaged in producing:
Château-du-Galoupet Cotes de Provence Rose 2015This is a Cru Classe Rose. APPELLATION Côtes de Provence GRAPE VARIETIES 40% Grenache, 40% Cinsault, 5% Syrah, 5% Tibouren, 5% Mourvèdre, 5% Rolle TASTING NOTES Pale rosewood color. Nose of citrus fruits and white fruits. Straight attack with a nice balance and a finish of red currant. FOOD PAIRINGS Monkfish and scallop terrine HARVEST Harvested between August 26 and September 19, 2014 VINIFICATION Maceration with skins, direct pressing, temperature-controlled fermentation at 61°F. SOIL TYPE Schistose clay slopes LAND 100 acres YIELD 50 hectoliters per hectare PRODUCTION 260,000 bottles
Château-Soucherie Rose de Loire 2015This dry, mineral-driven Rosé is produced from Grolleau (70%) and Gamay (30%). The vines are planted to clay, sandstone and schist soils. The wine is a product of the direct press method of vinification and the elevage is in cuve with bottling occurring usually in April of the spring following harvest.
Château-Roquefort Corail Rosé 2015This Rose is made from 30% Grenache, 25% Syrah, 20% Cinsault. 10% Carignan, 10% Vermentino, 5% Clairette. Harvested between September 17th and October 10th. The wine was produced through direct pressing, partially destemmed. Certain varieties went through a cold maceraton for 8 to 24 hours before being pressed. Cold clarification and natural fermentation between 64 and 73F. Gravitational work in the cellar as often as possible. "Corail" is the domaine's rosé and it has classic Provencal characteristics. Pale coral color with a delicately spicy nose of citrus fruits, lively on the palate with notes of white fruits, citrus and a hint of fennel. Clean and refreshing finish. It is an ideal match for a range of Mediterranean dishes, from appetizers with garlic and olive oil in the mix, to seafood and even lamb dishes. It is perfect with wood-grilled meats.
Chateau de la Mulonniere Rosé d'Anjou 2015Very light on the palate with awesome fruit notes of red currant & red vine fruit. Little spicy on the palate with some serious structure. 40% Cab Franc, 30% Grolleau, 20% Cab Sauv & 10% Gamay.
Commanderie de Peyrassol Cotes de Provence Rose 2017Cinsault, Syrah and Grenache make a balanced trio full of fruity flavours, nicely sharpened with a touch of Mourvèdre. Vinification and aging Harvested separately during the night when temperatures are coolest, the grapes are then de-stemmed and pressed. After fermentation they are aged in stainless steel vats. Tasting Its rosy appearance is soft as a dream, and an expressive, gourmet nose lends charm to this blend dominated by wild berries: gooseberry and raspberry reveal themselves in a crisp, silky palate enhanced with an elegant touch of minerality. Ideal as an aperitif, to accompany tapas, but also goes well with all varieties of grilled fish, beef or fish tartar and fresh berry desserts.
Chateau d'Esclans Whispering Angel 2016As a negociant and vinificateur (winery), Caves d'esclans identifies vineyards, grapes and wines from château d'esclans as well as local growers to make what has reputedly become the world's greatest rosé. As our objective is to obtain the best quality grapes and wines, we have created relationships with the local grape growers, committed beside Caves d'esclans, whose vineyards are treated with the same high standards of quality as are the vineyards of Château d'esclans.
Thirsty Owl Plane Vineyard Pinot Noir Rose 2016Flavors of cranberry, cherry, and pink grapefruit provide a lively start and a solid, lasting finish.
Antoniolo Lorella Rosato 2016Antoniolo is without question one of the pioneers of Alto Piemonte and the quality level of their wines consistently impresses year after year. Named after the currenter proprietor, this 100% Nebbiolo rosato is sourced from the same vineyards as the estate's Juvenia bottling and is aged completely in steel. Nebbiolo in its purest expression!
Domaine Dupuy de Lome Bandol Rosé 2016
Anthony Road Rosé of Cabernet Franc 2016Aromas of cherry, watermelon, blood orange and red pepper. Flavors of watermelon, cherry and alpine strawberry with a hint of dried herbs. The 2016 Rosé of Cabernet Franc is full of bold and vibrant flavors that get cleansed and refreshed by a hint of tannin and lingering mineral impact.
Domaine LaFage Miraflors Rosé 2016Named after an old estate located in the heart of Domaine Lafage, Mas Miraflors, the Miraflors Rosé is sourced from old vines of Grenache Gris, nearing 80 years old, planted near the Mediterranean. Added to this is some Mourvedre that Jean-Marc planted here about 15 years ago. This a direct press rosé with the color coming from the skins of the pink Grenache Gris berries, and naturally, from the much darker Mourvedre. It is aged in tank for 4 months before bottling.
Estandon Côtes de Provence Rosé 2016Pale in appearance with lychee-colored shades, this vintage develops delicate,fresh aromas of peaches and pears. Delicious, soft and well-balanced on the palate. This wine pairs nicely with grilled seafood and is a fine, subtle match with Mediterranean cuisine.
Commanderie de Peyrassol #lou Rosé 2016Fine colour, fresh aromas, harmony and subtlety … rosé and red wines from Peyrassol are the result of a clever balancing act and rigorous technique. Whether harvested by hand or mechanically, the grapes are all picked at their peak maturity, during the coolest hours of the day. The various handling and processing operations then proceed as rapidly as possible in order to minimise the oxidation processes which start to occur naturally as soon as the grapes are picked. Each variety is vinified separately. The wines are then blended and aged in stainless steel tanks, with the exception of Château Peyrassol white, which immediately after pressing is put into new barrels where it will be fermented and aged on fine lees.