45% Grenache, 45% Cinsault, 5% Syrah and 5% Mourvèdre
Gently pressed directly after a brief skin maceration gave it a beautiful pale pink color. Cool temperature-controlled fermentation in stainless steel tanks preserved the fresh and intense aromas, and malolactic fermentation was blocked to preserve freshness and balance the concentrated fruit.
Though made similarly to Provence rosé, the higher Vacqueyras location means ripening is delayed and the harvest prolonged compared to many Provence producers. This means that their fruit can develop more complete and intense flavors and aromas while remaining bright and fresh.
Here’s how it tastes: Pale light pink in color. With a few minutes of air, the generous nose exudes strawberries and nectarines along with a subtle orange pith and citrus blossom. Ripe and full of flavor, the medium-bodied palate shows red berries, pit fruit, and subtle spice. A vein of fresh acidity balances the ripe fruit and pulls it along the palate leaving a textured finish of berries, spice, and stones. It’s so well balanced it’s easy to quaff all on its own, but the depth means you can use it as a serious food partner, too. It won’t dominate your appetizer course, yet it will hold up to the pork tenderloin medallions with raspberry sauce or the saffron scallop risotto. It will shine the entire meal without a single dull sip. Enjoy it in 2021 or 2022.