September 2020 Wine Club Rosé

Published by |

Guillaume Demoulin is the fourth generation of his family to farm the beautiful vineyards of Château de Trinquevedel. His great-grandfather, Eugène, bought the eighteenth-century château in 1936—an opportune decision that coincided with the establishment of Tavel’s A.O.C that same year. However timely, the vineyards were in terrible disrepair, and Eugène had an enormous task ahead. By 1960, the grapes were finally producing wine worthy of the Demoulin’s own bottlings, and the château had at last been restored to its former glory.

Tavel is renowned for delicious and memorable rosés, which only stands to reason given the appellation’s grand cru reputation today. Tavel is the only A.O.C. entirely made up of rosé, which prohibits any whites or reds from wearing the label of this Southern Rhône cru. No more than 60 percent of the final blend can be made up of the noble Grenache. In other appellations where rosé is made, it is often regarded as an afterthought—most of the grapes are frequently sourced from lesser parcels, as the lighter maceration of the grapes is seen as “wasting” precious juice. In Tavel, even the best parcels may contribute to the blend, yet another aspect that makes this cru so special.

Guillaume, with the help of Céline, his wife, farms 32 hectares of vines that are situated in the hills of the Montagne Noire (Black Mountain). Their stony vineyards resemble those of the famous Châteauneuf, comprised of sand and quartzite galets roulés (rounded stones). The climate and sun exposure produce grapes with tremendous concentration and power. The rosés of Château de Trinquevedel consistently enjoy aromas of ripe, red berries with notes of the ubiquitous spicy, garrigue (the wild hillside vegetation of the Mediterranean Coast).

The 2018 vintage rosé is a blend of 40% Grenache Noir, 40% Clairette and 20% Syrah. The grapes undergo cold skin maceration for 12 to 48 hours in a cement tank. The wine is a blend of pressed juice and saignée (a term that refers to pulling juice from a tank of red wine). Alcoholic fermentation lasts 20 days and is then followed by malolactic fermentation in a cement tank. All fermentation is at 19°C. The wine is then aged for 18 to 20 months in enamel-lined stainless-steel tanks before being bottled.

This is an unusually rich and full-bodied rosé, with notes of wilted rose, blood orange, caramel, vanilla and pepper. The spicy finish lingers in the mouth for a long time.

This wine pairs well with Moroccan cuisine, confit of lamb, duck, and rich cheeses. This is a winter rosé. It will also cellar well for at least 5 years or more.

Categorised in:

This post was written by SFW&S