Bertarose is a historic Bertani wine produced since the 1930s; today it has been given a modern makeover in order to bring out the fresh and pleasant features much sought after in a rosé. The excellent microclimate in the inland hills of Lake Garda, combined with an expert use of the variety and rigorous care in the vineyard, enables Bertani to produces this fresh and well-balanced rosé.
The grapes for this wine are grown in hillside vineyards above Lake Garda, on calcareous-clay soils.
The harvest is done at the end of September. The two varieties are vinified separately, using an innovative on-the-skins fermentation for the Molinara and off-the skins fermentation for the Merlot. Once fermentation is finished, the two wines are blended and then aged in stainless steel tanks for about three months on the lees at the end of fermentation.
This wine has a lychee-pink colour. There are fresh aromas of pomegranate and redcurrants with notes of white flowers. It is decisive on the palate, with good body and good balance between acidity and tanginess. It has excellent length. Perfect as an aperitif, it also goes well with salads, delicate-flavoured pasta dishes and white meat.
Merlot makes a great rosé, light and refreshing with a pleasant summer-fruit fragrance and flavour.
The Dal Cero family has transformed their Ca' dei Frati property, situated on the southern shores of Lake Garda, into a model Italian estate over the past two decades. Back in 1987, they had 12 hectares of vineyard but now, following the purchase of a large chunk of prime vineyard in 2008, they have over 160 hectares. This increase in quantity has been matched by an increase in quality and today they remain the best producer in Lugana.
The secret to the success of the Ca' dei Frati wines is their outstanding vineyards. Most producers in the zone overcrop and train the vines high. At Ca' dei Frati, the vines are trained low, newer vineyards have a higher density of planting, and yields are well below the average for the zone. Fruit for this wine came from two vineyards, 'I Frati' in Sirmione and 'La Tur' in Desenzano. The soils are a mixture of chalky clay, sand and lime. The vines are single and double Guyot trained. The yield is 9 tonnes per hectare.
2016 saw a hot and dry summer in Lombardy. A cool spring with some rainfall was followed by a hot June and July. Large shifts between day and night time temperatures throughout August helped to balance ripening and produce healthy, grapes with refreshing acidity.
There was a short period of skin contact at the start of the vinification process to extract colour. The must was fermented in temperature-controlled stainless steel tanks. After fermentation, 80% of the wine was allowed to undergo malolactic fermentation. The wine remained in tank for six months before bottling and then a further two months in bottle before release.
Rosa dei Frati is light pink with a touch of 'onion skin' orange. Zesty and vibrant with aromas of summer pudding and strawberries, it is perfectly balanced with a lovely refreshing finish.
Charles Melton Wines has produced premium Barossa red wines since 1984. At that time, Charlie and a small band of Barossan winemakers turned their winemaking efforts to what were then considered a couple of unfashionable varieties: Shiraz and Grenache. These wines were initially styled on those from the Rhône but are now considered leading examples of the varieties in their own right.
At Charles Melton Wines, great emphasis is placed on the quality of fruit. All grapes are dry grown and harvested from the winery's own 80 acres of prime Barossa vineyard land, as well as from a select group of grape growers. Yields are extremely low with often only one tonne per half hectare and the vineyards are truly old with many exceeding 80 years.
Average winter and spring rainfall set the vineyard up for a great 2017/18 season. Warm and dry conditions in late spring and early summer encouraged early ripening and harvest began the first week of February.
The fruit was crushed and destemmed, then cold soaked on its skins for 48 hours. The juice was then drained and the skins pressed. Only the free-run juice was used for the Rose of Virginia. The juice was then cold settled, and racked off its lees after two days. The wine was fermented at low temperatures (10-12ºC) in stainless steel tanks to retain the elegant fruit and floral aromatics.
This rosé has a fragrant Turkish Delight bouquet, with a little pepper and spice to add complexity. The usual unique vibrant cerise tint adds colour to the table. Balanced acidity, tannin and weight give the usual Rose of Virginia combination of richness yet crispness. It will retain its fruit sweetness and perfume over a couple of years at least.
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition interview with Sacha Lichine of Chateau d'Esclans (see blue link below).
Rapidly becoming an icon rosé...
See blue link below for the fiche technique/technical note from the winemakers themselves.
Everything at Chateau d'Esclans is done with quality as the overriding focus. They are very proud to say they take the same care and attention of their grapes as any of the top Bordeaux chateaux do of theirs, and no expense is spared to ensure every vintage reaches its potential in the bottle. The wines themselves are made by Patrick Leon, who used to make the wine at none other than Chateau Mouton-Rothschild and Opus One.
This superb rose is made from a blend of old vines grown on the Esclans estate by Burgundian winemaking techniques resulting in a rounded and expressive Provence rose with unusual complexity.
The Whispering Angel has a beautifully delicate pale pink colour. Redcurrant, dried flowers and spices abound on the nose, with a subtle herbal quality. The palate is refined and elegant with faint cherry nuances which are followed by elegant summer fruits and beautifully integrated, yet balanced acidity.
The 2015 Vintage was Awarded 89 points and Recommended status by Decanter (www.decanter.com) in their November 2016 edition's "Weekday Wines" (wines under £25) (see blue link below).
Château Gassier is situated 25 Kms from the ancient town of Aix en Provence, at the foot of Sainte Victoire mountain. The Gassier family bought Château Gassier and its 40 hectares of vines in 1982. Today the vineyard is managed by Georges Gassier, who represents the fifth winegrowing generation of the family, working with the support from his father. It is only over time that passion, hard work and know-how combined, have helped Château Gassier to develop its exceptional potential for excellence. The Pas du Moine is named as a reference to the footpath furrowing the south facing slope of the Mount Sainte-Victoire. The cuvée Le Pas du Moine invites you to explore the richness of this magnificient Sainte-Victoire terroir. From the 2016 vintage, the wine has been certified organic.
Their 40 hectares of vineyard is composed of the following grape varieties: 30% Grenache noir, 30% Cinsault, 30% Syrah, 5% Cabernet-Sauvignon, 2% Rolle et 3% Ugni blanc. The Estate's wines have been officially certified organic wines since 2016. The majority of the wines have the Côtes-de-Provence Sainte-Victoire protected designation which allow a maximal production of 50 hectolitres/ha.
Night harvesting of the grapes is followed by cold direct pressing, fermentation at low temperature: 14°C and then 18°C at the end of the fermentation.
This wine has a lychee colour with purple reflections. It has an intense nose, playing with white floral and exotic fruits notes. In the mouth, the first impression is fresh and round, supported by the citrus fruits delicacy (guava, grapefruit….). It has a great lingering finish.
The 2016 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2017 edition reviews of (both) their Top 30 Rosés and Celebrity Vintners (see blue links below).
Château Miraval is located in the Provence village of Correns, the first 100% organic village in France. All of the crops, including grapes, are grown organically in this wild and picturesque town. Tucked away in its own private valley, the château is surrounded by ancient woodlands and olive groves. Following ancient Celtic and Roman occupation, the property served as a host to monastic practice and as a home to members of the French court in the 14th century. Since 2012, the Perrin family has been involved in wine production at the estate, and has overseen investment in the latest wine-making technology and innovation.
Château Miraval has 50 hectares of grapes grown on the estate. The majority of the fruit for this wine comes from the Château's three best parcels - Muriers, Longue and Romarin. The remainder is sourced from within the Correns region, just north of Brignoles in the heart of Provence. The terraced vineyards are at 350 metres altitude, resulting in cool nights that moderate the warm days which in turn help the grapes retain their delicate aromas and crisp acidity. The clay and chalk soils at Miraval are also important for quality because they help regulate water supply to the vines so they have water when they need it and drainage when they don't.
2017 was one of the most difficult vintages in living memory for Provence, suffering from hail and frost in the spring before a drought in the summer. Although the crop was small, the fruit is tremendously concentrated, meaning that the quality is excellent. Harvest was one of the earliest recorded, beginning mid-August.
Grapes were harvested by hand in the cool, early hours of the morning and hand sorted twice to ensure that only the best grapes made it into the rosé. The Cinsault, Grenache and Rolle parcels were gently pressed to extract just the right amount of colour, while the Syrah was made using the saignée method. The wine was fermented in temperature controlled stainless steel tanks separately and then blended post fermentation. Additionally, the Rolle was put into 228 litre barrels, with occasional bâtonnage to add texture and complexity.
The wine has a beautiful pale, petal-pink colour, with bright nuances. On the nose, it has aromas of fresh strawberries and spring flowers. It finishes with a refreshing acidity, minerality and a saline finish.
“Les Baronnes” Sancerre rosé is a bled rosé. Juice is obtained by draining ("bleeding") vats of Pinot Noir juice after 48 hours of cold maceration. The alcoholic fermentation is conducted in thermoregulated stainless steel tanks (15-18°C) followed by 3 to 4 months of maturation on its fine lees.
This refreshing, very fruity rosé is easy to drink, fresh and particularly well-balanced in structure and aromas. Enjoy “Les Baronnes” rosé well-chilled but not too cold – about 10°C should be enough to conquer your guests! “Les Baronnes” rosé is a wonderful aperitif, like a ray of sunshine on your table! Whether to whet your appetite or to accompany dishes throughout the meal, this Sancerre rosé is surely up to the task. Great with salads, springtime meals, or picnics – it's also a splendid wine to accompany Asian cuisine!
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition panel tasting of non-Provencale French rosé (see blue link below).
Domaine Joël Delaunay is a family-owned estate, located in the Touraine AOC. Today, fifth generation owner Thierry Delaunay runs the domaine. Like his forward-thinking father, Joël Delaunay, who insisted on estate bottling in 1970, Thierry was the first Touraine producer to bottle under screwcap in 2004. Domaine Joël Delaunay has 34 hectares of vineyards, practicing sustainable viticulture. 90% of their production is white, with Sauvignon Blanc being the predominant grape variety, and 10% is red, mostly Gamay and Cabernet Franc.
Domaine Joël Delaunay is situated on the bank of the Cher Valley, 50 kilometres east of Tours near the famous Château de Chenonceau. The soil is clay and silex (a mixture of flint and sand) and the pruning method is simple Guyot. The vineyards are planted with grass between the vines to control yields.
After a hard frost in April 2017, which had a significant impact across the Loire Valley, the end of spring and summer was relatively clement, allowing the grapes to reach optimum maturity. The harvest itself was early, starting from 1st September. Although the difficult conditions resulted in a small harvest, the small size of the grapes resulted in excellent concentration and very high quality fruit.
The grapes were pressed in a pneumatic press with careful selection of the resulting juices to control the colour. Alcoholic fermentation took place over 20 days at a temperature of 14°C. After fermentation, the wine was aged on its fine lees prior to cross flow filtration and bottling.
This wine is pale salmon-pink in colour. The nose opens with attractive scents of red berries and floral notes. The same fruit recurs on the palate, enhanced by a touch of pepper. The palate is lively and tense with a silky texture. A vibrant, enjoyable rosé.
Awarded a Platinum Medal, 97 points and Best in Show Status at the 2018 Decanter World Wine Awards (click link for details).
When Cédric Gravier took over the family operation in 1996, the production - which until then had been sent to the winemaking cooperative - received a new lease of life with the addition of a producing cellar. The domaine extends over 60 hectares of the Bandol AOC and includes a number of varied plots, located for the most part in the villages of La Cadière and le Castellet.
This wine (a blend of 40% Mourvèdre, 30% Cinsault, 20% Grenache 20%, 10% Carignan) hails from from a terroir of calcareous clay, typical of Bandol, its quality partially explained by the low yield of just 40 hl/ha.
Harvested during the month of September, in line with the ripeness of each variety. The grapes were selected depending on their condition and underwent skin contact (maceration pelliculaire) at a low temperature before being pressed. The juice, after settling, was placed in a stainless steel vat for a period of 15 days between 18°C and 20°C before racking. The juice was fined in early November then re-racked and assembled in January. The final assemblage is stocked in concrete vats until bottling after filtration from March to July.
This is a Bandol rose of both freshness and subtlety. It has a a clear and shiny robe (salmon-coloured), a delicate nose of candied citrus fruit and spices and a surprisingly full-bodied, balanced and fresh impact on the palate.
Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition panel tasting of non-Provencale French rosé (see blue link below).
Run by Pascal and Marie-Laure together with their son Marius, Domaine Tabordet is a 19 hectare estate, including five hectares in Sancerre and 14 in Pouilly-Fumé. The domain is very much a family business, run in a traditional spirit, but using the latest winemaking technology. The vineyards are managed with the utmost respect for the sustainability and biodiversity. The resulting wines are a true reflection of the diverse terroirs which make up their estate showing characteristic flinty flavours, with good weight and a full body.
The vineyard is situated in the heart of the Sancerre appellation on the left bank of the Loire River. The vines are trained according to the Guyot method. The vineyard is carefully cultivated throughout the year with debudding of the vines, tilling of the soil to reduce the need for weed killers and certain parcels are left with grass cover to limit the vigour of the vines. Deleafing takes place at the end of June. The soil in the vineyard is made up of Kimmeridgian marl, which is a chalky clay, flint and pebbly limestone, known locally as "caillottes". The soil imparts the distinctive mineral and flinty characteristics to the wine. The harvest takes place between mid-September and mid-October when the grapes have reached optimal maturity and the vines are machine harvested in order to retain the freshness and aromatics in the berries.
The grapes were carefully sorted and gently pressed in a pneumatic press. The must was lightly clarified, followed by a slow fermentation in thermostatically controlled stainless steel vats. The wine did not go through malolactic fermentation and was bottled young to retain freshness.
With its attractive pale salmon colour, this cool climate rosé from this illustrious region of France is elegantly styled. Lifted red fruit aromas of wild berries follow through to a crisp, delicately fruity palate with a hint of minerality and an elegant long finish. Serve chilled as an elegant apéritif, also try with charcuterie, spicy Asian inspired cuisine and summer salads.
This wine is suitable for vegetarians and vegans.
El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand-picking into 350 kg crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
Grapes for the Rioja Rosado are sourced from Rioja Alavesa, Rioja Alta and Rioja Baja. The soils are mainly limestone and clay.
Spring and summer were very warm, and as a result, the 2017 harvest started 15 days earlier than in 2016 and ended before the end of September. Weather in September was exceptionally cold and dry, with temperatures more than 2ºC lower than the past 10 years. This allowed the grapes to mature slowly and in perfect health.
The grapes are fermented in stainless steel temperature controlled tanks at 15-20ºC over a period of 15-20 days. No malolactic fermentation is allowed to occur and the wine is bottled without ageing.
Lively pale pink in colour, this wine displays aromas of strawberries and candied raspberries. The palate is dry, with a wide range of red and dark fruits including strawberries and cherries. The finish is crisp with hints of fruit and flowers.
Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their August 2018 edition panel tasting of non-Provencale French rosé (see blue link below).
Gérard Bertrand is one of the most outstanding winemakers in the South of France. A biodynamic pioneer, he owns numerous estates among the most prestigious crus of Languedoc-Roussillon. Formerly the IWC Red Winemaker of the Year and winner of Wine Enthusiast‘s European Winery of the Year, Gérard has been cited as the “King of the Languedoc” among critics. Acquired in November 2011, Château la Sauvageonne is located northwest of Montpellier. With a long winemaking history, this Château is a legendary site. The combination of its orientation, its situation on the Larzac terraces at 300 meters altitude and the exceptional volcanic terroir, produces stunning wines of unique character.
The estate is located to the north-west of Montpellier, situated on the terraces of Causse du Larzac at between 150 and 350 metres of altitude. The vineyard's orientation, combined with its exceptional terroir give it a unique character. The soil consists of stones derived from sandstone or schist for the first 30 centimetres and then a layer of clay. Specifically the soil is made up of “Ruffes” which is a thin, filtering soil rich in minerals , such as bauxite, iron, aluminium and uranium; and sandstone with shale, which is deeper and broken up, allowing the creation of a water reserve. The landscape is moulded by the region’s volcanic past. The area is influenced by wide temperature ranges, with warm, sunny days and cooler, fresh summer nights brought about by breezes from the sea and the proximity to the Causse plateaus. These diurnal temperature differences are beneficial and encourage a slow, progressive ripening of the berries.
The grapes were hand picked between sunrise and 10am, in order to retain the freshness in the berries. The Grenache and Mourvèdre came from plots of old vines on the hill sides, which produce small berries with low yields. The Vermentino and Viognier are cultivated on the schist hill sides. The Grenache was co-fermented with the Vermentino and the Viognier. Full bunches of grapes were immediately pressed and only the free run juice and the juice from the first press were used to produce this cuvée. After a cold setting, the fermentation began in vats, followed by a partial fermentation in oak.
The bouquet offers up notes of crushed strawberries, sweet spice and floral notes of violet and hawthorne. Powerful and generous, with a velvety texture and a revitalising freshness. This wine is built on tension and stamped with a brilliant salinity. Delicious served with delicate fish dishes, poultry in a cream sauce or a selection of fresh cheese.
Goyenechea Winery was founded in 1868 by the brothers Santiago and Narciso Goyenechea. They began their business in Argentina by establishing wine and spirits stores in Buenos Aires. Later they went on to purchase an estate and winery in Villa Atuel, to the south of the Mendoza Province. Today, the fourth and fifth generations work together with the same dedication and commitment as their predecessors, making Goyenechea a true family-run business in the world of winemaking.
This wine is made using 100% Merlot from the Goyenechea La Vasconia Estate, in Villa Atuel.
After a short maceration, the must undergoes cold fermentation in stainless-steel tanks; it is made without the use of wood to preserve its freshness.
The Goyenechea Merlot Rosé is a bright and lively pink-coloured wine, which is fresh, and has good intensity. The floral and fruity aromas are typical of the variety. On the palate the wine is smooth, light, with a slight natural sweetness and strawberry and raspberry flavours. This young wine is perfect to drink chilled with sea-food, sweets or desserts.