This rosé takes its name from the marine fossils found on the terroirs where its grapes are grown, high up on the slopes of the Aude Valley in Southern France. Fossil by name, fossil by nature, this floral number had me fossilised on the balcony last Saturday. A bloody hot day calls for a chilled rosé, and if you pair that with a decent book, odds are you won’t be going anywhere in a hurry.
Pale pink in colour with a nose of red fruits and peach, this vino is a super light and refreshing blend of syrah, cinsault and merlot. Chateau D’Antugnac, one of the finer producers hailing from the South of France, actually create several wines for Berry Bros “Own Selection” range, including a rosé. Berry Bros, if you’re not down with the UK, have been around since 1698 and are the official booze suppliers of the Royal Family. Rumour has it ol’ Liz is a rosé fiend and smashes a glass with some smoked salmon every time a heatwave hits the motherland. 15 degrees qualifies as rosé weather, right?
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 50% Syrah, 35 % Cinsault, 15% Merlot
- Serving Temp.
Rosé Turitelles takes its name from the marine fossils that abound on the terroirs where its grapes are grown, high on the slopes of the Aude Valley at altitudes of between 350 and 500m. The valley has a Mediterranean climate with mountain influences, and experiences drastic fluctuations in temperature between night and day during the maturation period.
After harvest each varietal is sorted and placed in a broad stainless steel vat where the grapes burst under their own weight and the pressure of gravity's pull. The must is then left to settle at a low temperature, before it is racked and transferred back to the same stainless steel vat where the grape juice is left to ferment at a temperature of no more than 18˚C for just over a fortnight, and then undergo malolactic fermentation to balance the wines' acidity and add depth to their flavours. Finally the three varietal wines are blended and aged until the following February in vats.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Basil pesto pasta
- 375g dried linguine pasta
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- Shaved parmesan cheese, to serve
- Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
- Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
- With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
- Add pesto to pasta. Toss to combine. Serve