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Grand Vintage Rosé 2013

Grand Vintage Rosé 2013

tasting notes

COMPOSITION

44% Pinot Noir (of which 14% red wine), 35% Chardonnay, 21% Meunier

Colour tinged with orange

A bright, light pink colour with autumnal hints of orange

Generous bouquet

The initial notes of the bouquet are sweet, tinged with a fruit salad of red berries (wild strawberries, raspberries, pomegranate seeds), it then develops a touch of acidity with blood oranges and starfruit. Scents of spices (black pepper, dark chocolate, cinnamon), dried flowers and fresh leather complete the bouquet.

Spicy, well-defined palate

On the palate, the full-bodied attack confirms the wine’s voluptuous character. The polished structure of the Pinot Noir is accompanied by a sensation of crisp stone fruit (plums, cherries). The texture is finely powdered. A delicate astringency underscores the long finish (pink grapefruit, lime zest).

DOSAGE

5g/litre

CELLARING TIME

At least 5 years

AGING AFTER DISGORGEMENT

At least 6 months

CHROMATICITY

Shades of orange, warm reds and browns, Squash, autumn foliage, dried flowers
Brown shades of cinnamon, cocoa, black pepper

TEXTURES

The attack in on the palate is full-bodied and well-defined.
Soft substance, like slightly textured leather.
Fine powdery sensation.

do

  • Specify cooking that respects the suppleness of the ingredient

  • Explore traditional slow-cooked dishes.

  • Go for fresh bitterness

  • Slight acidity of red fruit or blood orange

  • Controlled salinity

  • Roasted flavors

  • Mild iodine flavors of certain shellfish

  • don't

    • Pure, excessive acidity

    • Dominant bitter vegetable notes

    • Powerful iodine of raw oysters

    • Dominant sweetness

    Ingredients matrix

    pourquoi ?
    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant
    et la salinité iodée)
    Quel ingrédient ?
    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole)
    Œufs de poisson
    Comment ?
    Cru
    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole)
    Œufs de poisson
    Cuit
    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise
    vis avec une mayonnaise

    INSPIRATIONS

    Cotechino with raspberry foam and julienne of Ruby Red pomelo
    Roasted squash and fig, rhubarb jelly
    Roasted butternut squash, grenadilla jus, chocolate air