In the latest wine tasting dinner of friends "down the shore" (that's "Joisy" to you!), rosés from the Old and New Worlds were featured. Unless you've been hiding under a rock somewhere for the last several years, or if you are a total teetotaler, you will have noticed the explosion of rosé wines each spring/summer in your local wine shop. Indeed, we are living in the new era of rosé - and it's not your mother's or grandmother's sweet pink juice pink anymore (we're looking at you, Lancer's and Mateus!). Just take a listen to this recent news item from NPRs Marketplace Report
Personally, I'm all in favor of the New Rosé and have already led wine tasting classes on rosés and threw a wine party featuring rosés - see my previous blog posts:
And so it was natural that we would chose rosé as the theme for our summer tasting down the shore.
All wines are in the $15 -$16 range, except for the Tablas Creek which was about $22 (and well worth it) and are available in the PA stores (except for the Fulkerson which was a direct import from the Finger Lakes).
Top wines of this tasting in my estimation and pretty much by consensus of the group were the Gris de Gris, the Tablas and the Gaia. Grab'em while you can - they may not last long on the shelves!
Cheers!
Domaine de Fontsainte Corbieres “Gris de Gris” Rosé 2017
Appellation : Corbieres AOC
(Languedoc-Roussillon), France
Varietals : 50% Grenache Gris, 20% Grenache Noir, 20% Carignan, 5%
Cinsault, 5% Mourvèdre
Production/Tasting Notes : Hand harvested; Gris de Gris is a blend by saignée; after a 24-hour débourbage, or settling of the must, alcoholic fermentation takes place at cool temperatures for 35 days; Malolactic fermentation is blocked; wine rests for one month before bottling to preserve freshness and aromatic intensity; notes of raspberry, cherry and freshly picked strawberries - followed by exotic aromas such as pineapple and mango; on the palate, dense, rich fruit, vibrant acidity.
Food pairing: aperitif with toast and crushed olives, or with wok-fried vegetables and garlic mayonnaise, grilled fish, lamb tajine, finely roasted guinea-fowl with rosemary...
Alchohol:
12.5%
Notes
on the Wine Producer and the Vineyards
The first vineyards at Domaine de
Fontsainte, in the Corbières appellation, were planted by the Romans. Artifacts
found in these vineyards, such as an old coin dating from the time of Marcus
Agrippa in 25 A.D., are a testament to its antiquity. The original domaine was
built around a thermal spring, which was later named for the local,
twelfth-century patron saint, Saint Siméon; hence Fontsainte—the saint’s fount.
Yves Laboucarié’s family has been making wine here since the seventeenth
century, and we were lucky to have met him so early on in his career. For over
thirty years, KLWM has been proudly importing his wine, and now we work with
his son, Bruno. Like his father, one of the first vignerons working with
whole cluster fermentation in the region, he believes strongly in the family’s
legacy of innovation. He has re-equipped the cellars, replanted new vines, and
even added new cuvées. Here at KLWM, we make no secret of why we have been
working with them since 1978. In their lovely part of France, year in and year
out, they are the best. The fairness of their pricing allows us to offer
incredible values to our clientele.
The Fontsainte vineyards surround
the hamlet of Boutenac in the area known as “The Golden Crescent.” This swath
of land is one of the sunniest in the appellation of Corbières, enjoying
south-southeast exposure, and protection from the cold, northeast winds by a
large 500-hectare forest. The cooler sea breezes from the Mediterranean help
this sun-soaked terroir achieve balance as well. Like many of the vignerons
that we work with, Bruno believes that “great wines are made in the
vineyard” and less in the cellars. He farms the land sustainably and keeps
treatments to a minimum. Silica, clay, and limestone dominate the subsoil of
Fontsainte’s vineyards. Many of their vines are older, especially the parcel
known as La Demoiselle, which recently celebrated its hundredth year. Look for
the highly affordable and supremely delicious Gris de Gris, a saignée rosé
made from Grenache Gris—among the finest rosés on the planet.
Tablas Creek Patelin de Tablas Rosé 2017
Region:
Paso Robles, Central Coast, California
Varietals:
64% Grenache, 29% Mourvedre, 5% Syrah, 2% Counoise
Tasting
Notes: Vibrant light peach color. On the nose are spicy
aromatics of nectarine, grapefruit pith, yellow raspberry, and crushed rock.
The mouth is bright with flavors of raspberry and watermelon, with
mouthwatering acidity giving focus to a long finish with flavors of lemon drop,
sea spray, and a little rose petal florality.
(90 pts., Wine Spectator)
Food
Pairings: Salmon,
Sushi, Anchovies, Sausage, Fried chicken, Mediterranean tapas
Alcohol:
13%
Terra d'Ortolo Rose Ile de Beauté Corsica 2017
Region:
Corsica
Varietals:
40% Niellucciu, 30% Sciaccarellu, 15% Grenache and 15% Merlot
Tasting
Notes: Aromas of strawberry and white peach plume from the
glass. There is a fleshy and structured mouthfeel with vibrant acidity up front
that is quickly overtaken by watermelon and strawberry fruit flavors, balanced
with an underlying minerality. The finish is long and beautiful
Food
Pairings: leafy-green salads, assorted shrimp dishes or
grilled swordfish.
Alcohol:
12%
Île
de Beauté
The Terra d'Ortolo estate covers almost 40 acres
between the sea and the mountains in the heart of Corsica, the "Isle of
Beauty." Daniel Barcelo, the owner of the estate, is dedicated to a
viticultural path that is completely harmonious with the stunning natural
beauty of Corsica. His vineyards consist of many different native island and
continental varietals, and his wines all display an elegant expression of fruit
along with the unique minerality of this amazing terroir.
Region:
Columbia
Valley, Washington
Varietal:
100%
Sangiovese
Tasting
Notes: 2 months in stainless steel; cold soaked 24-60 hours; fragrant aromas of strawberry,
cranberry and a hint of honeydew melon. Bright clean acid leads to a lingering
finish of peach with a hint of graphite. (86 points, Wine Enthusiast)
Alcohol:
13%
Fulkerson
Estate Syrah Rosé 2017
Region:
Finger
Lakes, New York State
Varietal:
100%
Syrah
Tasting
Notes: Stainless steel fermentation; first vintage for this
Syrah Rose; exhibits aromas of
berries and red fruit with a pleasing, balanced
finish.
Alcohol:
12%
Fulkeson Vineyard Notes
Our 2.88 acres of Syrah planted in 2014, is one of the
largest plantings in New York of this early ripening, vigorous variety from the
northern Rhône. The site we chose to cultivate this variety is on the furthest
down-slope of our original 1805 farm. The site is well drained with deep Howard
series soils. This site is steep and protected from strong winds, which also
allows for good air drainage, protecting the site from both high and low
temperatures throughout the year. Being a mid-ripening variety, we are able to
select optimal flavor and sugar levels a little better than with some of our
more traditional red varieties which ripen at the end of the season.
Winemaker Notes
Fulkerson Winery is becoming more and more interested
in unique varietals such as Syrah. This is typically grown in France and
Australia, but does very well in the Finger Lakes. Our 2014 planting yielded 18
tons in it's second vintage and we are proud to introduce this bright, exciting
Cuvée.
Gaia
14 18 H Rosé 2017
Region:
Nemea, Greece
Varietal:
Agiorgitiko
Production/Tasting
Notes: After
harvest, the grapes are crushed and placed into stainless steel vats where they
undergo a chilled maceration (50°F) for 14-18 hours in order to extract its
superb rosy hue; fresh and fruity character, dominated by
the flavors of cherry and gooseberry, which are typical of Agiorgitiko grapes
that grow on the Nemea highlands. Medium-bodied and well balanced, it has
a cool and refreshing finish.
Food
Pairing: Chinese and Southeast Asian cuisine
Alcohol:
13%
Notes on Wine Producer
One of the
pioneers of the modern Greek wine revolution, Gai’a Estate (pronounced Yay-ya)
was
established in 1994 by Leon Karatsalos and winemaker Yiannis Paraskevopoulos.
Their
mission was
to capture the best that Greece’s indigenous grapes have to offer by merging
traditional
viticultural and production methods with innovative techniques. The estate is
named after
“Mother Earth,” in honor of the unique terroir that gives birth to these world-
class wines.
A B O U T T
H E V I N E Y A R D
The grapes
for the 14-18h Rosé come from vineyards located on the slopes of the
mountainous
Koutsi and Asprokampos regions of Nemea, at an altitude of 2,625ft. The
climate is
considerably cooler at this higher elevation, resulting in grapes with higher
acidity
and berry
fruit aromas, ideal for the production of rosé.
