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 flavours

  • Mild iodine flavours 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

    Ingredients matrix

    Grand Vintage Rosé 2013

    Taste of the seaMeatsVegetalDairy
    Why?
    What?
    How?
    Fish
    Soft fibrous flesh
    Turbot
    Monkfish
    Sole
    John Dory
    Rotisserie
    Pan-fried and finished with foaming butter
    Light shallow-frying
    Tempura
    Shellfish
    Sweet, fatty
    Scallops
    Razor clams
    Dog cockles
    Abalone
    Clams, cockles
    Tartare
    Pan-fried and finished with foaming butter and chopped parsley
    Incorporated in a jus
    Crustacean
    Fibrous flesh
    Lobster
    Langoustine, Gambas
    Crayfish
    Cooked in court bouillon
    Associated with an unexpected ingredient such as an oven-roasted squash
    Meat
    Substance present but soft
    Beef (pieces to be pan-fried, roasted, or boiled)
    Veal
    Pork: ribs, loin, tenderloin, Colonnata bacon
    Venison
    Pan-fried, roasted
    Pot au feu (boiled beef with vegetables)
    Poultry
    Substance present but soft
    Guinea fowl
    Duck
    Spit-roasted (rotisserie), basting with fat (butter or lard)
    Pan-fried fillets
    Herbs
    Fresh raw herbs: fragrant vegetal freshness
    Cooked herbs: Darker garrigue aromas
    Thyme, Rosemary, Sage
    Coriander
    Basil
    Mint, Peppermint
    Sorrel
    Coriander, basil, raw as a seasoning at the end of cooking.
    Thyme, rosemary and sage: infused for a few minutes in a liquid, longer when roasted or pan-fried
    Vegetables
    For texture, the type of substance
    Softness contrasted by the cooking (roast, broth, etc.)
    Squash (Butternut, Pumpkin, spaghetti squash, red hubbard squash, etc.)
    Aubergine
    Black olives
    Cooked tomatoes
    Boiled meat vegetables (carrots, leeks, turnip)
    Make the link between traditional cooking and very modern elements.
    Roasted in the oven for concentration of flavour, texture, substance always with a contrasting element (preserved lemon, spices, salt etc.)
    Nuts
    For the texture and toasted/ grilled flavours
    Chestnut
    Pistachio
    Hazelnut
    Macadamia
    Lightly roasted in the oven or in a frying pan, with butter
    As a texture element (crunchy)
    Powdered as an addition to a sauce
    Cereals and seeds
    ​"Full" texture
    Brown rice, red rice
    Al dente cooking
    Mushrooms
    Highlight the spirit of "autumn" and "terroir" in relation to the main element
    Ceps
    Chanterelles
    Horn-of-plenty mushrooms
    Pan-fried
    Spices
    Warm, "southern" colours in keeping with the gentle autumn warmth evoked by this vintage
    Black pepper
    Nutmeg
    Cinnamon
    Ginger
    Cloves
    Pink peppercorns
    Sumac
    Cumin
    Coffee
    Cocoa
    Used as a spice at the end of cooking to avoid bitterness
    In cooking (stock), in sauces, in infusions (for a foam)
    Cocoa: as a condiment
    Fruit
    Tropical fruit
    look for textured freshness (pear, starfruit)
    Grenadilla, pomegranate,
    Black figs
    Ruby red pomelo
    Blood orange
    Red fruit (raspberry, cherry, redcurrant)
    Damson
    Tamarind
    Rhubarb
    Cooked as an accompaniment to a piece of meat or fish, or as a complementary element of a vegan dish)
    Cooked in the juices
    As a condiment: jelly, foam etc.
    Cheese
    Fresh, salty
    Bloomy-rind goat’s cheese
    Ash-coated goat’s cheese (Valançay, Sainte Maure de Tourraine, etc.)
    Livarot
    Langres
    Ossau Iraty
    Carefully matured to preserve the texture

    Ingredients matrix

    Grand Vintage Rosé 2013

    Poisson

    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 :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    COquillages

    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 :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    Crustacés

    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 :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    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

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

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