A lovely Provençal Rosé with ripe, inviting aromas
Exposed to a cooler climate in their northern mountain range location of Provence producing crisp fruit flavours with a refreshing, classic dry finish
This is a lip-smacking option for the deck, pair with the last of the summer sun and friends for an excellent combination this year!
Chateau Routas Rouviere Rosé 2016 (France)
Chateau Routas Rouviere Rosé 2016 (France)
Accolades
Awarded Gold Medal: 'Exceptional'
World Wine Championships 2017
Awarded 5 Stars
Wine Guy Review
Awarded 93/100 Points
James Suckling, jamessuckling.com, May 2017
Awarded 91/100 Points
World Wine Championships 2017
Awarded Best Buy
World Wine Championships 2017
Description
"Silvery amber colour. Aromas of orchard fruit fallen strawberry, and nectarine skin with a crisp dry-yet light body and a medium-length pebble, pink grapefruit and papya finish with soft fruit tannins and no oak. A crisp and fruity rose; gulp on its own or with a light meal" Jerald O'Kennard, Director of Tastings.com, World Wine Championships 2017
In this lightly-hued and lovely Provençal Rosé ripe, the drinker is welcomed with inviting aromas of reshly cut watermelon, ripe peach aromas and floral notes. This leads to a palate alive with wild strawberries and hints of mineral notes. Crisp acidity and a signature hint of minerality complete the experience with a refreshing finish, making it a lip-smacking option for summer.
Chateau Routas is located in the Provence sub region of Coteaux Varois, an area nestled north of a mountain range. The vineyards sit at 400m above sea level – one of the highest in the area and so the grapes are exposed to a cooler climate allowing them to ripen slowly producing crisp fruit flavours with a refreshing, classic dry finish. For the train spotters, it's a nifty blend of 45% Cinsault, 35% Grenache and 20% Syrah.
After harvest the grapes are gently destemmed, cooled and pressed. The juice and the skins remain in contact for 24 hours. After this brief maceration, 8% of the Syrah goes straight into wooden barrels for primary and malolactic fermentation. The Cinsault, Grenache and remaining Syrah are fermented in stainless steel tanks, blocked from malolactic fermentation. The two different lots are aged separately, and blended prior to bottling. Ready to drink immediately after bottling and for a further 2 years.
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