This delightful rosé is a blend of 30% Grenache, 25% Cinsault, 25% Mourvèdre, 10% Carignan, 10% Clairette. It is part “saignée” (free run juice), with a maximum of 18 hours maceration time, and part direct press. After racking off the gross lees the juice was fermented at 65°F, a higher temperature than other rosé wines, the goal being to provide mid-palate weight while maintaining an elegant structure. The fermentation lasted a total of 13 days. Post fermentation the wine was left on the lees in concrete tanks for 5 months to enhance the body and texture. After a light filtration bottling took place in early February with minimal sulfur added.
A few shades darker than most rosés, this beauty from Lirac is deep pink in hue with blood orange highlights. The inviting nose reveals aromas of fresh red fruits and soft, wet clay. The palate is full of Bing cherry, red plum and raspberry. It has a fleshy body with refreshing acidity and an lengthy finish. The mouthfeel is substantial but with great minerality, resulting in a wine with remarkable balance.