Domaines Ott Clos Mireille Rosé 2016
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The Clos Mireille by Domaines Ott is made of 70% Grenache, 20% Cinsault and 10% Syrah. These grapes are grown in very old soils, characterized by a combination of shale and clay. The vineyard is located by the Mediterranean Sea, which is undoubtedly responsible for the unique character of Clos Mireille's terroir. The microclimate and sea spray provide favorable conditions for the production of exceptional dry Rosé wines. Look for a rich, elegant nose of white fruits, wild strawberry, citrus zest and saline notes. Smooth yet crispy in the mouth, balanced by fruity notes and a touch of grapefruit, Clos Mireille has a polished finish and is perfect to serve with salmon, shellfish, cheeses, salads, Mediterranean and Asian fare.
|Appellation||Côtes de Provence|
Wolffer Summer in a Bottle Rosé 2017Wölffer Estate is a sustainable vineyard in Long Island producing amazing dry rosé among other whites and reds. Summer in a Bottle Rosé has a ripe, charming fruit and flower character giving you a perfume and taste of the Hamptons in high season. “We wait as long as possible to harvest the fruit. Choosing the perfect moment to pick is crucial to make this highly anticipated wine, bursting with the aromas and flavors of the seasonal fruits that reach their peak ripeness at the height of summer,” said Wölffer Winemaker Roman Roth
Domaine de Tamary Côtes de Provence Rosé 2017We first tasted this classic dry Rosé years ago in Bordeaux with Jean-Luc Zuger, owner of Malescot Saint Exupery in Margaux. He partnered with Frédéric Salin and bought the Tamary vineyard near the Mediterranean Sea, and applied the same high quality philosophy of Malescot, for which he became famous in Bordeaux, to the property in Provence. Made of 45% Grenache, 35% Cinsault, 15% Mourvèdre and 5% Rolle. Lovely aromas of citrus and flowers lead to a charming, sensual palate of berries, flowers and saline-laced minerals. .
Moraitis Rose 2017When we visited Greece in the early summer of 2010, we fell in love with the wines from the Moraitis Estate located on the beautiful island of Paros. Owned by the Moraitis family, Manolis Moraitis' grandfather founded the winery in 1910 and today is working with one of his sons while his other son finishes school and the military. Moraitis is the only privately owned wine estate on the island and conducts all grape growing with organic methods. This luscious and lovely dry Rosé is made of a blend of indigenous Greek varieties: Mavraidano provides aromas of cherries and plums while the deeply colored Mandilaria grape gives lovely floral notes especially violets. This is clean, crisp and emminently drinkable. When we visited the estate, father Manolis and sons Theo and Savvas were our hosts, but their mom whipped up a light lunch for us including a super smooth, delicious Taramosalata (caviar spread), Parsley and Onion spread on toast topped with a kalamata olive and chunks of Graviera cheese (Greece's 'other famous' sheep's milk cheese). Graviera is more of their table cheese, and the Greek Feta cheese is used in the country's famous Tomato, feta, olive and crusty bread salad. This wine pairs well with all of the above! When you get it home, create something Greek-inspired and this wine will truly sing...
Chateau Miraval Côtes de Provence Rosé 2016Miraval is one of the hottest dry Rosé wines on the market and is made by the talented, quality-driven Marc Perrin. The Perrin family owns the illustrious Beaucastel estate in Châteauneuf-du-Pape and is considered one of the greatest wine estates in the world. Perrin converted the ancient Miraval vineyard to organic farming when he was hired by the Pitt-Jolie family. The estate is located in the Correns village of the Côtes de Provence region and Perrin blends classic, local grapes including Cinsault, Grenache, Syrah and Rolle to make this tasty, juicy, dry and stylish offering. We first tasted Miraval dry Rosé in the south of France and then once it arrived stateside three summers ago, we were anxious to bring it in. We positively loved it with tuna, salmon and yellowtail sushi all summer long. Serve with all types of Asian fare, salmon, shrimp, grilled meats and vegetables, fine cheeses, olives and more…the 2012 was a Top 100 Wine of the Year in 2013.
Jean-Maurice Raffault Chinon Rose 2016The Jean-Maurice Raffault estate is located in Chinon, in the central Loire Valley, near Tours, and is the northernmost French red wine appellation. The family has been vignerons in Chinon since 1693 and the estate now comprises 40 hectares spread over 6 communes. In 1997, Rodolphe Raffault joined his father Jean-Maurice at the family domaine which had by then grown to 40 hectares. He has been in charge of the vineyards and winemaking since the 2000 vintage. We met him a few years ago, and loved his natural and organic winegrowing and winemaking methods as well as his pride in running the family domaine. He is particularly motivated to continue his late father's innovation of single-site bottling in Chinon, for example with his revival of the historic Clos des Capucins vineyard. Made of 100% Cabernet Franc by the saignée method, this is one of our favorite dry Rose wines. It is so fine and classy, dry and pure with red currant, strawberry, mineral and succulent herb complexities. Bright and lively with a long, succulent finish, it is a versatile wine that drinks well on its own, or with charcuterie, goat cheese, fish, and fowl dishes. We adored this at home with grilled salmon over leafy greens, cucumbers and tomatoes.
Chateau d'Esclans Whispering Angel 2017This dry Rose from Provence is made by Sacha Lichine, son of Alexis Lichine from Chateau Prieure Lichine of Bordeaux. He worked at this family's former property during the summers of his youth and fell in love with wine. We found pink grapefruit, mint, roses and spices in a fresh, zippy, easy-going style in this offering. The color is a lovely pale salmon and the wine is made of mostly Grenache, with small percentages of Cinsault and a white grape::Rolle (aka Vermentino)n and Rolle. Whispering Angel was a great wine and food match with crabmeat and shrimp 'skinny' rolls followed by pan seared flounder sauteed in capers and lemon juice along with bok choy in fresh ginger and lemon olive oil. Whispering Angel is dry and easy-to-drink. We first discovered Whispering Angel years ago in Miami at the Fontainebleu where they were serving it poolside by-the-glass. This was long before the Whispering Angel - frenzy of popularity! We are so happy that people love dry Rose!!!
Bieler Père et Fils Sabine Rosé 2017This classic dry Provençale Rosé has pretty aromas of strawberries, rose petals and plums that continue into the palate. The palate of 'Sabine' is dry with crispy fruits and a zesty, mouthwatering finish. Made of 52% Grenache, 23% Syrah, 14% Cabernet Sauvignon, 8% Cinsault and 3% Rolle and fermented in 100% stainless steel to maintain freshness. Serve with salmon dishes, sushi and sashimi, chips and salsa or turkey burgers on the grill. Bieler Père et Fils Rosé is an homage to Charles Bieler's father, Philippe, who ushered he and his sister Mira into the wine business in the mid-1990s. This particular bottling was named after Charles's daughter, Sabine, who was born in 2005, the year of the wine's inaugural vintage. “Our goal is always to find the delicate balance between floral, herbal, wild red fruit (not overly ripe) and acid… the fruit naturally found a beautiful balance between red fruit and the acid structure without either overpowering each other, or the savory, citrus and mineral core.” – Charles Bieler
Hippolyte Reverdy Sancerre Rose 2017Hippolyte Reverdy’s family has been making wine in the village of Verdigny, a commune of Sancerre in the eastern Loire, for many generations—perhaps as far back as 1600. Traditional in nature, the farm was planted to multiple crops, and the Reverdys raised goats and made small quantities of wine from their own vines for local consumption. It was not until the end of World War II that Hippolyte began increasing his Sauvignon Blanc and Pinot Noir production, selling it to accommodate increasing demands from Paris. Hippolyte and his three sons began bottling small quantities under their own label, although the lion’s share of the grapes was still being sold off to the local cave coopérative . Michel joined his father and brothers in 1971, shortly after finishing high school. Kermit Lynch began working with the domaine for the first time in 1983. Today, Michel farms fourteen hectares of vineyards on his own. Michel is a true farmer, working seven days a week, and wanting nothing more and nothing less. This Sancerre Rose is made of 100% Pinot Noir from vines averaging 30 years in age, planted in soils composed of siliceous clay and gravelly limestone. The vineyards are farmed with sustainable methods, and the wine is made in extremely small quantities.
Domaines Ott Château de Selle Rosé 2016This is the most famous producer of Dry Rosé in the world, located in southern France in Provence. Full of finesse and richness, with focused berry, orange peel and spice complexities, Domaine Ott is the quintessential example of Dry Rosé from Provence. Marcel Ott, an agricultural engineer with a pioneer spirit, set out to create a wine estate in 1896 and this is considered by many to be the best Dry Rosé in the world. Made from handpicked Cabernet, Grenache and Cinsault grapes, the wine is ultimately aged in oak for 8 months giving it more body and dry extract. Chateau de Selle was acquired in 1912. It is situated on the plateaux of the Var, not far from Le Luc, in the heart of Côtes de Provence country encompassing 110 hectares, including 48 devoted to wine production. The Château was the former dwelling of the Counts of Provence and is a superb 18th-c. country house. The surrounding estate was entirely carved into the rocky land by Marcel Ott, his children and grandchildren.
Domaines Ott By.Ott Côtes de Provence Rosé 2017Domaine Ott is the most famous producer of Dry Rosé in the world and located in southern France in Provence, producing quintessential Dry Rosé. Marcel Ott, an agricultural engineer with a pioneer spirit, set out to create a wine estate in 1896 and this is considered by many to be the best Dry Rosé in the world. Made from handpicked Cabernet, Grenache and Cinsault grapes, the wine is ultimately aged in oak for 8 months giving it more body and dry extract. Chateau de Selle was acquired in 1912. It is situated on the plateaux of the Var, not far from Le Luc, in the heart of Côtes de Provence country encompassing 110 hectares, including 48 devoted to wine production. The Château was the former dwelling of the Counts of Provence and is a superb 18th-c. country house. The surrounding estate was entirely carved into the rocky land by Marcel Ott, his children and grandchildren. By.Ott is a new wine from Domaines Ott made in the Chateau de Selle cellar. The grapes are hand picked, followed by strict and selective sorting followed by an extremely delicate pressing of whole bunches with a super short maceration to produce the beautiful light color. Slow fermentation then takes place in thermo-regulated vats. A blend of Grenache, Cinsault and Syrah, this wine is a lovely way to sample the great Ott* tradition in an accessible, friendly and elegant wine. Pale and pretty in crystal clear pink with orange undertones the nose is delicate and fruity with notes of white peach and apricot mixed with passion fruit and mango. The taste is full, fresh and crisp with echoes of the fruity aroma amplified by citrus zest and sweet spices like cinnamon and cardamom.
La Ferme de Gicon Côtes du Rhone Rosé 2017This delightful dry Rosé is from the Côtes-du-Rhône in the south of France. We tasted and loved this 2017 vintage made of mostly Grenache. Look for a wonderful floral core with a dry style and raspberry, plum and wild strawberry notes. It is more complex than most Rosé wines in a similar pricepoint. Loaded with personality and character, serve at BBQ’s with grilled meats, or with spicy pulled pork, or with fun appetizers like salsa and chips, cheeses and olives, and summer salads.
Domaine de la Rosiere Rosé de Savoie 2017The Domaine de la Rosière Rosé is made from 100% Gamay fruit dedicated for Rosé production of about 1000 cases. The vines grow on south-west facing, limestone-clay slopes. The grapes are hand-picked 10 days before the harvest for the estate’s Gamay red wine and then quickly and lightly pressed. The juice is cleared of its gross lees and fermentation begins at controlled, low temperature for 30 days. The fully dry young wine is aged on its fine lees for 2 months and bottled in late December. Striking freshness, purity and lift with a pale, strawberry color and white stone, flowers and wild red-berry fruit. Dating back to the late 19th century, Domaine de la Rosière is located in the village of Jongieux, in Massif de la Charvaz mountains at the beginning of the French Alps. It is situated about 40 miles southwest of Geneva, in between the Rhône River (near its start) and Lake Bourget, France’s largest lake. The estate was expanded to its present size in the 1970s and 80s. Eric Carrel and his father François, now retired, cultivate 13.5 hectares of vines in the Jongieux and Marestel appellations. 100% of the production is estate-bottled. Farming practices: sustainable. All of the vineyards have grass planted between the rows to reduce yields and create a healthy natural ambiance, and only organic fertilizer is used.
Diving Into Hampton Water Rose 2017Town & Country reports: 'Jon Bon Jovi will always be loyal to his New Jersey roots, but the 55-year-old singer also happens to have a soft spot for the Hamptons—so much so, that he decided to launch a rosé brand inspired by summers spent on the East End. With the help of his 23-year-old son Jesse (who came up with the name and concept) and famed French winemaker Gerard Bertrand, Bon Jovi officially launched "Diving Into Hampton Water" with a soiree in February 2018 at the Versace Mansion during the South Beach Food and Wine Festival in Miami.' Hand-picked by the finest wine makers the South of France has to offer, Hampton Water Wine is made up of a classic blend of Grenache, Cinsault and Mourvèdre grapes. Graceful, elegant, and adventurous, they are calling her Pink, since this girl sure knows how to get the party started.,..when Pink’s around the fun is never far behind. But be warned when you’re with this girl you never know when day might turn to night…. and night into day. Rosé wine has a staple in the Bongiovi household for many years. ' We've always had a bit of an infatuation with it,' Jesse Bongiovi, the 23-year-old-son of rock icon Jon Bon Jovi, tells CNBC Make It. 'Whenever we'd go out to the Hamptons, we'd always bring cases and cases of the stuff. We like to think we were drinking it before it was cool.' About two years ago, the father-son duo were out on the porch enjoying a bottle with Jesse's college roommate, Ali Thomas. 'My dad had always referred to rosé as 'pink juice,' Bongiovi recalls. But that night, 'we said, 'no, no, no. We call it Hampton Water now.' We all kind of laughed about it and he was like, 'Aw man, that would be a funny name for a rosé.'
Scala Cirò Rosato 2017New favorite Rosé alert! This Italian Rosato is made of 100% Gaglioppo from estate vineyards located in Cirò (Crotone district) of Calabria, with a south/south-east exposure – sand and clay soil. It had such an abundant amount of ripe red berries, flowers, salinity, herbs and happy personality.. we just loved it! The vines were planted in 1987 and 1997 and are trained in espalier. The grapes are hand-picked during the first half of October. After removing the stalks, the grapes ferment for about 24 hours, then about 60% of the must is drawn off and fermentation continues for the rest in temperature-controlled containers set between 14° and 16° C. At the end of the alcoholic fermentation, the wine is racked and left in stainless steel tanks for at least 3 months. After bottling, the wine rests another month before release. Copper color, elegant and bright with fresh fruit and red flower notes. In the Scala family since 1949, the domaine is now run by Luigi Scala, who leads the production of Cirò wines following family traditions. From the growing of the grapes to the refinement and aging of the wines, he favors quality over quantity and aims to produce a distinguished Calabrian wine. The winery is truly a family business as Francisco Scala oversees the business side of the winery. Calabria is the region which looks like the 'toe' of the boot. East and north of Sicily, and surrounding by sea almost completely, which influences its climate as well as its mountainous terrain. Interestingly, Calabria has one of the oldest records of human presence in Italy, which date back to around 700,000 BC. Scala's vineyard is comprised of 18 hectares for an overall production of 100,000 bottles. Most of the grapes are native varieties such as Greco, Gaglioppo, Magliocco, Nerello and Mantonico. They are cultivated in espalier on the hinterland plains and hills, on argillaceous and sandy soil. For farming, Scala exclusively uses organic products, such as lupins to fertilize the vineyards; it provides the soil with nitrogen and helps eliminate weeds. Luigi's grandfather used indigenous yeasts, but the current winemaker chooses to inoculate. They are now certified organic, starting with the 2016 vintage.