Château Routas Rouviere Rosé 2020 (France)
- Dry style
- Watermelon
- Wild strawberries
- Crisp acidity
Freshly cut watermelon, ripe peach aromas and floral notes lead to a palate alive with wild strawberries and hints of mineral notes. Crisp acidity and a refreshing finish. This Rosé is made from 46% Cinsault, 30% Grenache, 15% Syrah and 9% Cabernet Sauvignon grape varieties.
On the cool uplands of northern Provence, at 250 to 270m, a blend of Cinsault and Grenache with a touch of old vine fruit from Syrah and Cabernet Sauvignon are grown to make the rosé. The clay and limestone soils further emphasise the freshness and acidity and result in a long slow maturation season and harvest dates around a month later than those on the coast. A combination of south east and south west exposure gives full phenolic ripening. The majority of the blend comes from 10-year-old Cinsault vines, which are fermented at a cool 14ºC in inox to preserve the fruit character. A combination of yeasts were used: Lalvin Opale to emphasise the natural loral and lychee character of the Cinsault, and Lalvin K1 to maintain the fresh crispness.The second major variety is Grenache, a mix of old vine (50 years on the highest slopes) and young vines. Harvested in late September and fermented at a cool 14ºC in inox to emphasise the fruit. The old vines are slower to ferment, with Lalvin K1 which preserves the freshness but also allows the natural fruit of the old vines to show their natural fruit intense character. The younger vines are fermented with Lalvin Opale which brings out the ripe peach and redcurrant fruit, the classic Peach Melba of cooler climate Grenache rosé. A touch of depth and structure is contributed by a small percentage of old vine Cabernet Sauvignon and mature Syrah. The Syrah in the 2020 vintage was picked slightly earlier than usual due to rain in mid-September, providing fresh acidity while the Cabernet in the third week of September. Both fermented at a cool 14ºC in inox with Lalvin Okay which serves to emphasise the body and weight of the fruit, which, in the Cabernet gives a touch of red currant fruit and mineral structure to balance the fruity floral character of the Cinsault and Grenache.
The grape varietals are harvested separately, destemmed, and then go directly into the press bladder. Maceration occurs for the next few hours. This time allows cold settling to be complete before inoculation of selected yeasts. The grape varietals are fermented separately in stainless steel tanks. After fermentation the blending of the rosé cuvée takes place followed by two or three racking’s to ensure the new wine is crystal clear. The wine is then bottled in January.
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Château Routas Rouviere Rosé 2020 (France)
Château Routas Rouviere Rosé 2020 (France)
- Dry style
- Watermelon
- Wild strawberries
- Crisp acidity
Freshly cut watermelon, ripe peach aromas and floral notes lead to a palate alive with wild strawberries and hints of mineral notes. Crisp acidity and a refreshing finish. This Rosé is made from 46% Cinsault, 30% Grenache, 15% Syrah and 9% Cabernet Sauvignon grape varieties.
On the cool uplands of northern Provence, at 250 to 270m, a blend of Cinsault and Grenache with a touch of old vine fruit from Syrah and Cabernet Sauvignon are grown to make the rosé. The clay and limestone soils further emphasise the freshness and acidity and result in a long slow maturation season and harvest dates around a month later than those on the coast. A combination of south east and south west exposure gives full phenolic ripening. The majority of the blend comes from 10-year-old Cinsault vines, which are fermented at a cool 14ºC in inox to preserve the fruit character. A combination of yeasts were used: Lalvin Opale to emphasise the natural loral and lychee character of the Cinsault, and Lalvin K1 to maintain the fresh crispness.The second major variety is Grenache, a mix of old vine (50 years on the highest slopes) and young vines. Harvested in late September and fermented at a cool 14ºC in inox to emphasise the fruit. The old vines are slower to ferment, with Lalvin K1 which preserves the freshness but also allows the natural fruit of the old vines to show their natural fruit intense character. The younger vines are fermented with Lalvin Opale which brings out the ripe peach and redcurrant fruit, the classic Peach Melba of cooler climate Grenache rosé. A touch of depth and structure is contributed by a small percentage of old vine Cabernet Sauvignon and mature Syrah. The Syrah in the 2020 vintage was picked slightly earlier than usual due to rain in mid-September, providing fresh acidity while the Cabernet in the third week of September. Both fermented at a cool 14ºC in inox with Lalvin Okay which serves to emphasise the body and weight of the fruit, which, in the Cabernet gives a touch of red currant fruit and mineral structure to balance the fruity floral character of the Cinsault and Grenache.
The grape varietals are harvested separately, destemmed, and then go directly into the press bladder. Maceration occurs for the next few hours. This time allows cold settling to be complete before inoculation of selected yeasts. The grape varietals are fermented separately in stainless steel tanks. After fermentation the blending of the rosé cuvée takes place followed by two or three racking’s to ensure the new wine is crystal clear. The wine is then bottled in January.
Original: $72.59
-65%$72.59
$25.41Product Information
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Description
- Dry style
- Watermelon
- Wild strawberries
- Crisp acidity
Freshly cut watermelon, ripe peach aromas and floral notes lead to a palate alive with wild strawberries and hints of mineral notes. Crisp acidity and a refreshing finish. This Rosé is made from 46% Cinsault, 30% Grenache, 15% Syrah and 9% Cabernet Sauvignon grape varieties.
On the cool uplands of northern Provence, at 250 to 270m, a blend of Cinsault and Grenache with a touch of old vine fruit from Syrah and Cabernet Sauvignon are grown to make the rosé. The clay and limestone soils further emphasise the freshness and acidity and result in a long slow maturation season and harvest dates around a month later than those on the coast. A combination of south east and south west exposure gives full phenolic ripening. The majority of the blend comes from 10-year-old Cinsault vines, which are fermented at a cool 14ºC in inox to preserve the fruit character. A combination of yeasts were used: Lalvin Opale to emphasise the natural loral and lychee character of the Cinsault, and Lalvin K1 to maintain the fresh crispness.The second major variety is Grenache, a mix of old vine (50 years on the highest slopes) and young vines. Harvested in late September and fermented at a cool 14ºC in inox to emphasise the fruit. The old vines are slower to ferment, with Lalvin K1 which preserves the freshness but also allows the natural fruit of the old vines to show their natural fruit intense character. The younger vines are fermented with Lalvin Opale which brings out the ripe peach and redcurrant fruit, the classic Peach Melba of cooler climate Grenache rosé. A touch of depth and structure is contributed by a small percentage of old vine Cabernet Sauvignon and mature Syrah. The Syrah in the 2020 vintage was picked slightly earlier than usual due to rain in mid-September, providing fresh acidity while the Cabernet in the third week of September. Both fermented at a cool 14ºC in inox with Lalvin Okay which serves to emphasise the body and weight of the fruit, which, in the Cabernet gives a touch of red currant fruit and mineral structure to balance the fruity floral character of the Cinsault and Grenache.
The grape varietals are harvested separately, destemmed, and then go directly into the press bladder. Maceration occurs for the next few hours. This time allows cold settling to be complete before inoculation of selected yeasts. The grape varietals are fermented separately in stainless steel tanks. After fermentation the blending of the rosé cuvée takes place followed by two or three racking’s to ensure the new wine is crystal clear. The wine is then bottled in January.
