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PRESENTS

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PRESENTS

SUMMER GAY

ROSÉ

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ROSÉ

  • Great fresh wine for summer
  • Has a long standing tradition in Europe, where it isn’t considered an afterthought
  • Three ways of making it
    • Blending
    • Saignée
    • Maceration

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Blending Method

  • A little bit of red wine (up to 5%) is added to a vat of white wine to make rosé
  • Very uncommon with still rosé wines but happens much more in sparkling wine regions such as Champagne.
    • Ruinart’s rosé Champagne, is primarily Chardonnay with a smidgen of red Pinot Noir blended in

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Saignée or Bled

  • During the first few hours of making a red wine, some of the juice is bled off and put into a new vat to make rosé.
  • It concentrates the red wines’ intensity.
  • Pretty rare, and often will make up only about 10% or less, of a winery’s production. This method is very common in wine regions that make fine red wines such as Napa and Sonoma.

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Bandol - Château Vannieres

  • AOC produced by 8 communes with silicon & limestone soils.
  • Those soils and the warm, coastal climate are ideally suited for the late ripening Mourvèdre grape (at least 50% of the blend)
  • Syrah and Carignan are restricted in Bandol to a maximum of 15% of the blend or 10% individually
  • No SSL certificate for the winery: good sign?
  • Grenache and Cinsault 20% direct each; Mourvèdre 60% saignée

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Côte de Provence - Whispering Angel

  • New generation of winemakers beginning to incorporate non-traditional methods of rosé production including the use of oak barrels for aging and fermentation, temperature controlled tanks for a cooler fermentation process better for white wine
  • Made from Grenache, Cinsault and Rolle (Vermentino) grapes
  • A blend of the best free run juices and press juices, fermented and aged in stainless steel with temperature control.

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Sancerre AOC - La Villaudiére

  • Sancerre Rosé is less than 1% of its production
  • Pinot Noir 80% on Caillottes and 20% on Terres Blanches.
  • Long, but slow pressure pressing then fermentation in thermoregulated stainless steel vats.
  • Aged in stainless steel vats 4 months on its lees to give it aromatic flavour

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Tavel AOC - Prieuré de Montézargues

  • One of the few rosé worth aging with more body and structure
  • A fav of popes and Hemingway
  • Grenache and Cinsault with Syrah and Mourvedre (since 1969)
  • 50% Grenaches, 15% Mourvèdre, 15% Cinsault, 10% Syrah, 10% Clairette
  • Sandy, light and filtering soils; aged on lees for 4 months in stainless steel vats

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IN DEVELOPMENT

  • Bolgheri (2 bottles)
  • Drying Grapes: Sfursat and Amarone
  • Lesser known Italian Whites (2 bottles)
  • Shyrah