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Wine Details
Price:
$15.00 per bottle
Description:
Our 2005 dry Rosé was produced using the Saignee method, one of the most traditional European winemaking techniques. After harvest, whole grape clusters were destemmed which gently broke open the skins. Transferred to small bins, the fruit then released free-run juice under its own weight. Approximately 8% of this lightly colored juice was immediately “bled” off into steel tanks to undergo fermentation. Its initial steely character was softened by six months of aging in four year-old, neutral French oak barrels, which imparted a rounder texture. Aromatically, the wine hints at minerals and flowers. Its flavors range from strawberries and dried cherries and finish refreshingly with tangy grapefruit. We find it to be reminiscent of the elegant, salmon-colored Loire Valley rosés, particularly those of Sancerre. Enjoy it chilled, by itself, with your favorite cuisine or as an aperitif. Carignane, Cinsault, Gamay, Mourvedre, Syrah
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Varietal Definition
Gamay:
The red grape of Beaujolais. Vinified by a process known as 'macération carbonique'* if produces light, fruit driven wines for early consumption. At home in the granite hills of Beaujolais it is a vigorous producer but susceptible to rot. Sometimes blended with Pinot Noir under the appellation 'Bourgogne Passe-Tout-Grains'. Also grown quite extensively in the Loire Valley notably in Touraine.
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Cinsaut/Cinsault:
Semi-classic grape widely grown in southern France and also in the Lebanon. Used as component in some Cotes du Rhone red wine blends. Transplanted to South Africa, where it was erroneously thought to be a Rhone Hermitage grape, and now a widely grown varietal making a popular red wine in that country, it is also often blended with Cabernet Sauvignon. It has also been used to create the hybrid grape species known as Pinotage.
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Syrah:
Syrah is the eight hundred pound gorilla of Rhone grapes! In the vineyard and the winery, Syrah is typically an easy grape to work with - healthy, early ripening, resistant to mildew and rot; suitable for winemaking in a variety of styles. The wines from Syrah are tannic without being harsh. The wines will have a taste and smell of dark blue fruit like blackberries and blackcurrant, with a strong spicy side where one can find freshly ground pepper and other spices. Syrah is famous for its part in the French blends, such as Côtes du Rhone and Châteauneuf du Pape.
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Mourvedre:
As long as the weather is warm, Mourvedre ably tolerates a wide variety of soils. It is popular across the south of France, especially in Provence, where it is responsible for the greatness of Bandol, and many a fine red Cotes-du-Rhone. It is often blended in Chateauneuf-du-Pape; Languedoc makes it as a varietal. Spain uses it in many areas, including Valencia. In the United States, Mourvedre remains a minor factor for now, pursued by a few wineries that specialize in Rhone-style wines. The wine it produces can be quite pleasing, with medium weight, spicy cherry and berry flavors and moderate tannins. It ages well.
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