Summer and Rose’ are a perfect match. Here are twelve good value wines to try.
Maison Belle Claire Rosé 2016 Cotes de Provence made from 35% Syrah, 35% Grenache and 30% Cinsault. The soil is clay and limestone. The grapes are destemmed and there is temperature controlled pneumatic pressing without maceration. The wine has a light salmon color very typical of the Rose’ from the Cotes de Provence. It has intense red fruit with hints of strawberries and raspberries, good acidity and a very pleasing finish and aftertaste $18
Château La Tour de l’Evêque Rosé 20014 Cuvée Pétale de Rose AOC Côtes de Provence. France. Made from 42% Cinsault, 38% Grenache, 9% Syrah, 4% Ugni-blanc, 3% Mourvèdre, 2% Sèmillon, 1% Cabernet Sauvignon and 1% Rolle. The hand harvest took place between August 16 and September 16. This is a wine with red berry aromas and flavors that is very easy to drink with a nice finish and aftertaste. $18
Domaine de Bila-Haut ”Les Vignes” Pays d”Oc Rose’ 2018 made from 55% Grenache and 35% Syrah. Michel Chapoutier. Located in Cõtes du Roussillon, Languedoc, France. In the hills of the Agly Valley the 40-year-old vines are carefully attended. The juice is fermented and aged in temperature controlled stainless steel tanks. After a short maceration on the skins, a delicate pink hue is attained and the wine is racked and vinified. The wine is then carefully blended for bottling. It has hints of citrus and a touch of raspberry. $15
Cötes-du –Rhone Rosè “Samorens” 2017 Ferraton Pere & Fils made from 75% Grenache, Syrah and Cinsault. The vineyards are situated on the right bank of the Rhöne. Alluvial soils: limestone, sand, pebbles and clay. Fermentation takes place for 15 days at a controlled temperature of 15C and 19C. The wine matures in vats. The wine is fresh and lively with hints of strawberries and raspberries with good minerality. $15
Les Vignes Rosé Bila- Haut 2017 Pays D’Oc Michel Chapoutier this is a blend of Cinsault and Grenache. Mr. Chapoutier went outside the Roussillon area to find a Cinsault from the Gard district that, when blended with Grenache, would produce a delicate and elegant rosé. The grapes are vinified at low even temperatures. The juice is fermented in temperature controlled stainless steel tanks and aged in those tanks. After a short maceration on the skins, the pink hue is attained and the wine is racked and vinified. The wine is then blended prior to bottling. The wine has hints of citrus and red fruit with a floral aroma. $15
Rodon Bardolino Chiaretto La Fraghe made from Corvina and Rondinella from the Comuni di Affi and Cavaion Veronese. The training system is guyot and there are 5,000 vines per hectare. The exposure is south and the vineyard is at 190 meters. Corvina and Rondinella are vinified separately. They are given a cool temperature 6 to 8 hour maceration on the skins, which extracts just enough color to give a lovely, medium bodied hue to the juice. The must then ferments at a cool 17 degrees C. The finished wine matures on the lees in 50HL stainless steel tanks until the following spring when it is bottled. The wine has a elegant bouquet of strawberries and red currents while on the palate the wine is full bodied and balanced with a long finish the evokes the bouquet. $17
Irpinia Rosato DOC 2018 “Vela Vento Vulcano” made from 100% Aglianico Tenuta Cavalier Pepe. The estate vineyards are in the hills of Luogosano and Sant’Angelo all’Esca at 350 meters. The soil is claylike and chalky. The grapes are hand picked and destemmed and undergo an initial cold maceration. After a few hours of skin contact, the grapes are pressed and the must ferments at a low temperature. The wine matures in bottle until release. This is an easy drinking fruity wine with hints of cherries, strawberries and a touch of raspberries. I visited the winery in February and was very impressed with all of the wines.$18
11 Minutes Rosé Trevenezie IGT Pasqua. Italy. Made mostly from Corvina with Trebbiano Lugana, Syrah and Camenere. The wine is in contact with the skin for 11 minutes which gives the wine its name. Once the must is obtained, it is cooled and transferred to a steel tank where it remains for about 11 hours, the necessary time for the more solid parts to decant. The must is inculcated with select yeasts. During fermentation there is daily monitoring of the wine. Then the wine remains in contact with the lees for about 3 or 4 months. The wine is filtered and bottled in January. The wine has hints of raspberry and strawberry, with floral notes and a touch of spice. $16
Rosè Massoferrato 2018 Azienda Agricola Massoferrato made from 100% Sangiovese, picked early from vineyards located in Impruneta, on a south facing slope just south of Florence. The grapes are picked and are in contact with the skins for a few hours. The wine remains in stainless steel for a few months before release. This is a fruity wine with good acidity, hints of cherry and a touch of spice.The Marzovilla Family owns the winery. Nicola Marzovilla is the owner of i-Trulli restaurant in NYC.$19
Barone Sergio Sicilia Nero d’Avola Rosato “Luigia” 2018 made from100% Nero d’ Avola the vines are 10 years old and are at 70 meters. Fermentation takes place without the skins. Fermentation is in stainless steel tanks at a controlled temperature. The wine matures in steel for 6 to 7 months and in bottle for 2 months before release. The wine has hints of strawberry and cherry with a touch of raspberry.
Cantine Vincenzo Ippolito, “Pescanera” Calabria Rosé IGT 2018 made from 100% Greco Nero which is a local grape from Calabria. The grapes come from the best vineyards on the coast and after a manual harvest are soft pressed without any maceration. Fermentation is in stainless steel tanks at a controlled temperature. The wine has hints of strawberries and raspberries with citrus notes and a touch of wild flowers. Rosé wines have a long history in Calabria and Ippolito was one of the first to produce them.
Sokel Blosser Dundee Hills Estate Rosé of Pinot Noir 2018 (777,115 & Pommard clones) Alex said the 2018 vintage was their coolest growing season since 2012 and he believes it will be their best vintage since then as well. The grapes were carefully hand harvested (brix at harvest 19.5), de-stemmed and loaded into the press where the juice soaked on the skins for four to six hours. It was then gently pressed to minimize extraction of tannins from the skins. The juice was divided into multiple stainless steel tanks, one portion was inoculated with natural yeast, and the other with a yeast focused on lifting the fruit aromas within the grape. An extended, slow, cool fermentation took place. There is just a hint of residual sugar (1.5g/l) to balance the firm acidity. This is a crisp refreshing rose’ with hints of melon, white peach and a touch of raspberry