It is a singular terroir where only one wine in one colour is produced. But what a rosé! It is at the table that this singular terroir reveals itself to be plural in its capacity to create infinite gastronomic combinations. But preferably with a good temperamental cuisine, because this wine has a lot of character.
Les cartes en main
NatureThe soils are predominantly limestone with good drainage properties. Grenache noir dominates yet without excluding a further eight authorized varietals. Since 1936 Tavel has produced exclusively rosé wines, the only appellation in the Valley for which this can be said!
The hand of manThe soils are predominantly limestone with good drainage properties. Grenache noir dominates yet without excluding a further eight authorized varietals. Since 1936 Tavel has produced exclusively rosé wines, the only appellation in the Valley for which this can be said!
Character and potentialOrganoleptic profile: this wine’s bright pink tones set it apart from its Provencal counterparts. It is oily and powerful with a very complex palette of aromas. A gastronomic rosé indeed! The wines of Tavel are known for their aromatic structure which makes them well suited to a wide variety of dishes.
VisionEdouard Guérin: ‘Controlling the alcoholic strength and revealing the true character of the terroir, its unique personality. We focus on harvesting at optimum ripeness, just before overripeness, starting first with the Cinsaults which evolve the quickest.’
ProfilePrioritizing finesse over strength, broadening the aromatic palette to gain in complexity and increase the possibilities fr gastronomic pairing.
Tasting notes‘A wine for food, a wine that is almost edible itself! Such volume and strength are rarely found in a rosé. This is what makes Tavel unique. The fruit is well structured and there is no lack of freshness. A pleasant hint of bitterness lingers on the finish.’
Sand, marly limestone and hard limestone from the Urgonian
Grenache noir, Grenache blanc, Grenache gris, Syrah, Mourvèdre
De-stemming of the harvest before pressing to optimize the extraction of the juice and to weaken the skins so that they release their color quickly. Slow pressing with little re-drying and a visual and gustatory control of the musts to obtain the desired color and texture. Cold settling (6-8°C) not too severe in order to keep a large number of aromatic precursors from the pulp. Slow fermentation at controlled temperature between 15 and 18°C
|FOOD AND WINE PAIRING||
Mediterranean cuisine, spicy dishes, tapas, even a fruit based dessert