The El Coto Rioja Rosé is a blend of 50% Tempranillo and 50% Garnacha sourced from estate and other vineyards in the Rioja Alavesa.
A short maceration period on the skins to extract flavour and an elegant colour is followed by fermentation in temperature controlled stainless steel and bottling.
Mid pink in appearance the wine is dry but soft with cherry and raspberry notes on the nose as well as hints of herbs. The palate is dry with juicy flavours and a good balancing acidity that provides structure and a long fresh finish.
Owned by François Ravel, this 400 hectare estate near Pierrefeu is based on schistous terraces in the Massif de Maures.
A blend of Cinsault, Grenache, Syrah, Mourvedre & Carignan, with 10% of Tibouren, a Provençal variety that does particulary well on schist soils and that adds aroma and complexity to the blend.
After a short maceration period, to extract the lovely salmon pink colour and the flavour, the grapes are gently crushed in a low pressure pneumatic press. The juice is then fermented and aged in temperature controlled stainless steel tanks.
Dry, fresh and very elegant the wine exhibits fruity and floral notes and a lovely structure in the mouth. The finish is long with excellent balancing acidity.
Willunga 100 is in McLaren Vale, south of Adelaide.
The vineyard comprises of 60 year old bush vines which are hand-picked. The climate of McLaren Vale is often compared to that of the Mediterranean, with warm sunny days and sea breeze influences from the nearby Gulf St Vincent. These warm days together with the cooling maritime influence are perfect for ripening the grapes whilst maintaining a crisp, clean acid structure.
The fruit is hand-picked, and then gently whole bunch pressed and left to drain in the press for 24 hours. Willunga are careful not to gain too much colour extraction as they want to keep it as pale as possible. The juice is settled, racked and then fermented using a neutral yeast strain. It is then lightly fined, filtered and put into bottle as soon as possible.
A pretty nose full of strawberries, cherries and subtle rose petal aromatics. On the palate the wine has a lovely savoury tannin profile and crisp drying acid which gives it great length.
Pelletier sparkling wines are made by the renowned Crémant de Bourgogne house of Veuve-Ambal that dates back to 1898. Originally based in Rully, today the wines are made in Veuve-Ambal’s state-of-the-art winery situated just off the A6 motorway near Beaune.
This lovely pink Méthode Traditionnelle sparkler used to be made from Syrah grapes, but recently they have started to use Tempranillo. The result is a dry yet fruity wine with hints of strawberries and cherries. Light and elegant.
Massaya, “Twilight”, is the brainchild of two dynamic Lebanese brothers who have harnessed the potential of their fabulous terroir to the know-how of two French wine-making dynasties – Hebrard (Bordeaux) and Brunier (Rhône).
Since Biblical times Lebanon has been acclaimed for its prized Bekaa wines. Today, this bijou winery, with its clay-limestone vineyards, nestled between the mountains and the Mediterranean, produce a range of unique wines that captures the spirit of the Levant.
Cinsault 40%, Syrah 30% and Cabernet Sauvignon 30%
A beautifully elegant dry rosé that has a real feel of Provence about it. Dry, light and with great finesse.
Prieuré de Montézargues dates back to 1199 and is situated in the south-east of Tavel. The areas sandy soils ensure naturally low yields, rich fruit and fine tannins. The estate is under the same ownership as the excellent Châteauneuf-du-Pape La Nerthe and has been certified organic since the 2012 vintage.
Although a mix of 7 varieties the blend is essentially 55% Grenache, 30% Cinsault & 15% Clairette.
The wine is allowed to age for 5 months on its lees in concrete vats which adds depth and complexity.
A lovely salmon pink colour, the nose is fresh and fragrant with hints of strawberries, raspberries and a touch of spice. The palate is dry, full and lively with elegant fruit, fine tannins and fresh acidity providing an excellent balance.
Wine has been produced on the site of Château Val Joanis since Roman times – the estate being built on the site of an ancient Roman villa. Covering an area of some 400 hectares, of which 186 are vineyards, the estate also has beautifully laid out, formal gardens.
The gardens and vineyards were created in the 1970’s and 80’s by the then owners, Jean-Louis and Cecile Chancel and today their work is continued by the current owners, the Roozen family.
Cuvée Joséphine Rosé is a blend of the estate’s finest Syrah and Grenache, cold macerated and fermented on its lees to produce a dry and wonderfully elegant rosé. Sealed with a glass “Vinolok” stopper.
With over 130 years of experience, Bouillot is one of the oldest producers of Crémant de Bourgogne, as well as being the largest. Today, the house is owned by the Boisset family, but expertly guided by Crémant specialist winemaker Olivier Medigue.
Perle d’Aurore is a Crémant Rosé, made from Pinot Noir sourced entirely from Burgundian vineyards in the Côte d’Or and Côte Chalonnaise. It is made by the ‘méthode traditionnelle‘, the same as in Champagne.
Lovely rose pink in colour, with fine bubbles and a light mousse. Perfumes of blackcurrant and strawberry follow through to a fine, ripe fruit on the palate, balanced by a freshness and clean finish with a lingering hint of strawberries.
Central Otago, as a viticultural region, arguably more than any other New Zealand wine growing region, has rapidly gained international market and media credibility for producing Pinot Noir. Vines at Akarua, Bannockburn, were first planted in 1996 and further vineyard development has progressed in the intervening period.
All grapes for the Rosé Brut were harvested from Akarua’s 50 hectare site on Cairnmuir Road in Bannockburn, which lies at 270 metres above sea level. Vines are 12 years old.
Pinot Noir (56%) and Chardonnay (47%) from several blocks were whole bunch pressed with all batches kept separate. Juices were settled and racked to yeast fermentation in old oak barriques and stainless steel tanks. For the Rosé, one Pinot Noir batch was fermented on skins to produce a red coloured base wine for inclusion in the blend. Once malolactic fermentation was complete, the base wines, together with up to 15% of reserve wine aged for several years in old French oak, were blended to produce the Akarua NV Rosé. The red base wine that gives the Rosé its distinctive colour comprises about 10% of the blend. The blended base wines were transferred to bottle with yeast and a precise amount of sugar to undergo the secondary sparkling fermentation. They were then aged for a minimum of 18 months on yeast before riddling, disgorging and labelling.
The Akarua Rosé Brut NV has a vibrant pink red hue and hints of strawberry aromas as well as complex nutty and yeasty notes. The palate has a strong Pinot Noir influence, a lovely creamy mid-palate and a long savoury, brut finish.
Copyright 2014 | Richard Granger Fine Wine Merchants