This delightful rosé was made by Sebastien Vicenti, winemaker and co-proprietor at one of the most exciting estates in the south of France. His goal was to make a wine of astounding finesse and aromatics, brightly refreshing and fun to drink. It’s a blend of classic southern Rhône grapes, cinsault, syrah and grenache. The cinsault, in particular, gives it a spiciness that brings it to life and steers it well away from ‘just another rosé’ territory. The spice is balanced by deliciously generous red berries and clean acid freshness. Delicious!
Full price $40.00 from the producer.
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- Rhone Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The Rhône Valley is a dichotomous beast. The North is ruled by Syrah (=Shiraz), with or without a touch of Viognier for perfume, while in the South you'll find all matter of blends such as those of Chateauneuf du Pape (about thirteen varieties in these on average, at last count...) and the origins of the GSM (heard of Côtes du Rhône?). The Northern Rhône is Australia's ultimate sparring partner in the 'we say Shiraz, you say Syrah' fencing match. With such famous names as Côtes-Rôtie, Gigondas and Crozes-Hermitage (remember when Grange was called Hermitage...?), you can bet your bottom dollar - and the few hundred that go with it - that you'll need to be ticking off a few of the better ones before you kick it. Don't discount the whites though. Some of the finest whites you'll ever try come from Condrieu (the most sensual Viognier you'll try, at a price), and the lesser (in cost, at least) blends, often based on Grenache Blanc or Viognier. And watch out for dry, Rhône rose - it's become so popular that the industry bodies are warning the region not to over-produce. Look out Kiwi Sav Blanc!