You will want to check out Sigels on Greenville Thursday, April 9th from 5-7pm when they welcome the first of their 2014 French Rose’ wines. You will be able to taste six of these dry, crisp summer sippers from the 2014 vintages as well as a few age-worthy Corsican Rose’ from the 2013 vintage. For more information about this free tasting please contact David Waddington at 214.739.4012 or click here to RSVP. Jump through to see the list wines that will be represented at this tasting.
2014 Rose’ to be tasted:
Jongieux Rose, Domaine Rosiere
The Domaine de la Rosiere Rosé is made from 100% Gamay fruit dedicated for Rosé production. Only 975 cases are produced each year. The grapes are hand-picked 10 days before the harvest for the estate’s Gamay red wine and then quickly and lightly pressed. The fully dry young wine is aged on its fine lees for 2 months and bottled in late December. The Rosiere Rosé is wine of striking freshness, purity and lift with a pale, strawberry color and white stone, flowers and wild red-berry fruit.
Chinon Rose, Jean-Maurice Raffault
Raffault’s Chinon Rosé is considered the finest of the Loire Valley. It is made from Cabernet Franc grapes planted on alluvial sand and gravel soils on the former Loire river bed. Raffault picks the fruit dedicated to the Rosé at the start of his harvest period, when it typically has attained one degree less in sugar than that of the red Chinon. Raffault ferments the Chinon Rosé at low, controlled temperatures (15-17 C) using only the grapes’ native yeast until it is fully dry. The constant, cool temperature maintains the wine’s natural CO2 level, one of the keys to the Rosé’s vivacity. The J-M Raffault Chinon Rosé has a brilliant, pomegranate-red color, bright red-berry and red-citrus fruit, and a long, fresh and succulent finish.
Minervois Rose, Chateau Paraza
Chateau de Paraza Rosé is made from the estate’s young Syrah and Grenache vines. The 2014 edition is a blend of 60% Syrah and 40% Grenache grapes. The varieties are fermented separately and the cuvee was assembled in December. The Syrah grapes destined for the 2014Rosé were picked on September 26-30 and the Grenaches on October 14th. All of the sugar in the grapes fermented out, and the finished wine is totally dry. The young Rosé developed its depth of flavor and complexity in the course of maturation on the lees for two months without undergoing malolactic fermentation. The 2014 Chateau de Paraza Minervois Rosé has a bright, pale red – truly pink — color and captivating flavors of red cherries, strawberries, red currants and spice.
Sancerre Rose, Mathieu Crochet
100% Pinot Noir, about 350 cases of Sancerre Rose are produced from this esteemed stated in Sancerre and only 10% is exported to the US. The wine has that grape’s lovely raspberry and cherry fruit, plus crisp acidity that makes it a great food wine. With a delicate salmon-pink color, distinctive aromas of berry fruit with chalky mineral notes, and a light body, it will make a fitting partner for a creamy cauliflower soup or a roast chicken with lemon.
Bordeaux Rose, Chateau Haut Rian
60% Cabernet Sauvignon, 25% Merlot and 15% Cabernet Franc. This dry wine is left on the grape skins overnight resulting in refreshing and inviting notes of melons, strawberries and star anise. Outstanding with charcuterie, goat cheese, summer salads or simply as an aperitif…at its best with crab or spicy BBQ ribs!
le Baux en Provence Rose, Mas Ste Berthe
The Rose, called Cuvee Passe-Rose is made by the saigne method in temperature-controlled stainless steel tanks. It is a blend of 65% Grenache, 24% Syrah, 4% Cabernet-Sauvignon, 3% Cinsault, and 4% Mourvedre. The young wines destined for the Rose are assembled at the end of fermentation and then “aged” in tanks on their fine lees (for the development of flavor and complexity) until bottling in February after the harvest. It is remarkably dry and fruity, with pink-grapefruit, watermelon, strawberry, kiwi and spice notes. The Rose is a perfect match for poached salmon with watercress sauce, Thai and Chinese dishes, as well as all summer provencal-type foods such as brandade and pissaladiere.
2013 Rose’ to be tasted:
Abbatuuci Ajaccio Faustine Rose
A beautiful, food friendly effort that excels on all accounts. Leaning more towards the richer end of the spectrum, it offer notions of red currants, tangerine, and melon rind to go with a medium-bodied, layered and seamless feel on the palate. Rich in texture, it nonetheless remains consummately refreshing, and a streak of salinity serves for saliva-inducement in a lingering finish. 100% Sciaccarellu from 21 year old vines.
Maestracci E Prove Rose
One of the more vivid such evocations of Corsican Rose you can find. Featuring full bodied flavors of myrtle, lavender, and rosemary on the nose and palate, with a lip-smackingly sappy finish mingled with salt. A blend of Niellucciu and Sciacarellu.