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Chateau Bousquette St. Chinian Rose 2000

Rosé from Languedoc-Roussillon, France
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    Chateau Bousquette

    Chateau Bousquette

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    Chateau Bousquette, Languedoc-Roussillon, France
    From the right bank of the Rhône River to the foothills of the Pyrénées, Languedoc-Roussillon is the largest wine growing region in the world and the third largest AOC (Appellation d'Origine Contrôlée: the top grade of French quality wine) zone in France after Bordeaux and the Rhône valley. It has been called "an amphitheater open to the Mediterranean and almost entirely covered with vines." Languedoc-Roussillon has always been granted a wealth of exceptional "terroirs" (a wine growing environment covering soil, site, and local climate). The vineyard of Château Bousquette, our 50 acre family estate, drapes over the craggy hillsides of St. Chinian in the middle of the Languedoc region.

    In our family since 1791, Château Bousquette is situated 10 miles North of a small town called Béziers, just 30 miles from the Mediterranean coast. Before the French Revolution (1789), the property of La Bousquette belonged to a monastery. On May 5, 1791, our great, great, great.... grandfather, Monsieur Moustelon, bought the land at an auction. "Bousquette" (pronounced boo-sket) in French means thicket or grove. The word aptly describes our property: a simple family estate nestled in pine trees, lavender and thyme, overlooking miles of vineyards stretching all the way to the foot of the volcanic mountains, the Cévennes.

    Grape varieties include Syrah, Grenache, Carignan, Mourvedre and Cinsault. Our organic vineyards are certified by ECOCERT, one of the French certification associations with standards spelling out precisely what materials, quantities, and procedures are permitted in growing grapes and making wine (and foods) organically.

    Languedoc-Roussillon

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    An extensive appellation producing a diverse selection of good-quality, value-priced wines, Languedoc-Roussillon is the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Provence. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

    Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc. International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

    Rosé Wine

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

    HDCCHBOUSSTCHRS_2000 Item# 51466